Champagne Cupcakes (Vegan and Gluten-Free)
Yields: 1 dozen

1 tablespoon soymilk
1 teaspoon apple cider vinegar
1-1/4 cup (5 oz or 141g) Better Batter Gluten-Free Flour
2-1/2 tablespoons cornstarch
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup canola oil
3/4 cup sugar
1 teaspoon vanilla extract
1 cup plus 2 tablespoons pink champagne

1. Whisk soymilk and vinegar, set aside until curdled.
2. Beat above mixture plus oil, sugar, vanilla. Add champagne slowly to keep some of the fizz.
3. Sift in flour, cornstarch, soda, powder and salt, mixing only until no big lumps remain.
4. Fill liners 2/3 full and bake 18-20 min at 325 until an inserted toothpick comes out clean.

Optional Chocolate Champagne Frosting: (makes enough for 1-1/2 to 2 dozen)
½ cup nondairy butter sticks, 5-1/2 cups powdered sugar, 1/2 to 1 cup cocoa, ½ cup champagne, 1 TBSP cornstarch.
Cream butter, slowly beating in sugar and cocoa alternating with champagne, adding cornstarch and last. Garnish with a chocolate dipped strawberry if desired!