New Year's Eve Champagne Cupcakes

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 cups Almond flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 cup Coconut flour
  • 1 Edible pearl sprinkles
  • 1/2 cup Maple sugar
  • 1 cup Powdered sugar, organic
  • 1 pinch Salt
  • 1/4 cup Tapioca flour
  • 2 tsp Vanilla

• Bread & Baked Goods

  • 1 Glitter cupcakes liners

• Dairy

  • 1 cup Butter, unsalted
  • 1/4 cup Ghee

• Beer, Wine & Liquor

  • 1/2 cup Champagne

• Other

  • crystal sticks
  • edible star glitter

Found on paleomg.com

Ingredients

• 2 cups almond flour
• ½ cup maple sugar (or coconut sugar - maple sugar just makes the color lighter)
• ¼ cup coconut flour
• ¼ cup tapioca flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• pinch of salt
• 2 eggs, at room temperature
• ¼ cup ghee
• ⅓ cup champagne
• 1 teaspoon vanilla extract
• 1 cup (2 sticks) unsalted butter, softened
• 1 teaspoon vanilla extract
• 3 tablespoons champagne
• 1 cup organic powdered sugar, divided
• edible star glitter
• edible pearl sprinkles
• glitter cupcakes liners
• crystal sticks

Directions

• Preheat the oven to 350°F. Line a silicone muffin pan with 10-11 paper liners.
• In a large bowl, mix together the flours, maple sugar, baking soda and powder, and salt.
• In a medium bowl, whisk together the eggs, ghee, champagne and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until well combined. Batter should be slightly thick.
• Use an ice cream scoop to scoop the batter into 10 or 11 lined muffin cups. Bake for 25 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. Place cupcakes on a cooling rack to cool completely before frosting.
• Place the softened butter in a stand mixer fitted with the flat beater attachment. Whip on high speed until fluffy, scraping down the sides every minute or so, about 5 to 7 minutes—the longer, the better.
• Add the vanilla extract and champagne and beat for another 2 to 3 minutes, until fully combined.
• Turn the mixer off, add 2 tablespoons of the powdered sugar, and then turn on the mixer and process to combine. Repeat until all the powdered sugar has been added and the frosting is thoroughly whipped. Set aside.
• Place your favorite frosting tip in a bag and add the frosting. Frost each cupcake then top with edible sprinkles on top!