Champagne and Raspberry Cupcakes

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It seems time just does not slow down.  Valentine’s Day is only a month away!  I generally don’t do much for the “holiday” but I know others do and these cupcakes from The Cake Blog would be a perfect touch to your special celebration.  For those of us who don’t participate, these cupcakes are still special and delicious.  Everyone deserves a special cupcake every now and again!

Champagne and Raspberry Cupcakes

For the cake:
2 3/4 cups cake flour
2 tsp baking powder
1/2 tsp salt
2 sticks unsalted butter, room temperature
1 1/2 cups sugar
1 cup champagne, room temperature (I used Korbel Sweet Rose)
5 egg whites
2 tsp vanilla

  1. Preheat oven to 350 degrees and line muffin pans with cupcake liners.
  2. In medium bowl combine dry ingredients: cake flour, baking powder and salt.
  3. In bowl of stand mixer combine butter and sugar and beat on medium speed until light and fluffy.
  4. Add egg whites one at a time, beating well after each addition.
  5. Add the vanilla and mix.
  6. Gradually add in the dry ingredients with the champagne alternately, starting and ending with the dry ingredients. Scrape down sides of bowl as necessary.
  7. Fill cupcake liners 2/3 full with batter.
  8. Bake for 18 minutes or until toothpick inserted in center comes out clean.
  9. Let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling.
  10. Once cupcake are completely cool frost with Raspberry Champagne Buttercream.

For the buttercream:
2 sticks unsalted butter, room temperature
3 Tbsp pureed raspberries (strained to remove seeds)
5 cups confectioner’s sugar
1/4 cup champagne (I used Korbel Sweet Rose)
1 tsp vanilla

  1. In bowl of stand mixer beat butter until creamy.
  2. Add in raspberry puree and vanilla and mix well.
  3. Gradually add confectioner’s sugar 1 cup at a time and mix scraping down sides of bowl as necessary.
  4. Add champagne as necessary to create desired consistency.
  5. Place icing in piping bag fitted with large round tip and frost cupcakes.
  6. Garnish with a raspberry on top.

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