Everyday Dairy-Free Living

Vegan Champagne Mini-Cupcakes with CocoWhip and Fresh Raspberries

February 19, 2016
By: of Thrive
Prep 10 min
Cook 20 min
Yield 4-6

Celebrate the moment with this gorgeous, sparkling dessert layered with moist, tart cake and heavenly CocoWhip!


  1. Sift the dry ingredients into a large bowl and set aside.
  2. Blend the raspberries in a food processor or a blender until they’re smooth and pour into smaller bowl and add the remaining wet ingredients.
  3. Whisking as you go, slowly incorporate the wet ingredients to the dry. Mix well.
  4. Pour the batter almost to the top of each cupcake well, but no more.
  5. Bake for 18-20minutes at 350 degrees or until just brown.
  6. Let the cupcakes cool for 5 minutes before transferring to a wire rack.
  7. Layer the cupcakes in Champagne flutes with CocoWhip, raspberries and/or powdered sugar sprinkled as desired.


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