Raspberry Champagne Cupcakes

Valentine’ Day is coming up this weekend and I thought this would be a perfect post for all you love birds out there.  I love a good champagne as much as the next gal… I have a friend who calls champagne liquid glitter.  We will be at a dive bar and she orders a glass of champagne….

Champagne is the key ingredient in these cupcake.  They add carbonation and volume to the cupcake for a light and fluffy cake.  There is also champagne in the buttercream and the flavor marries perfectly with the raspberry puree.  I think I ate about half of the buttercream before it made it to the cupcakes.  Whooops.

I hope these add something wonderful to your  Valentine’s day, or if you make these any other day of the year, I hope they brings a smile to your face!

Raspberry Champagne Cupcakes

Raspberry Champagne Cupcakes

Raspberry Champagne Cupcakes

Raspberry Champagne Cupcakes

 

Raspberry Champagne Cupcakes – Adapted from The Cake Blog
Yield – 24 Cupcakes

For the cake:
2 3/4 Cups Cake Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
2 sticks Unsalted Butter, room temperature
1 1/2 Cups Sugar
1 Cup Champagne, room temperature (I used Korbel Brut)
5 Egg Whites
2 Teaspoons Vanilla

Directions:

  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
4 Tablespoon Pureed Raspberries (strained to remove seeds)
5 Cups Confectioner’s Sugar
1/4 Cup Champagne (I used Korbel Sweet Rose)
1 Teaspoon Vanilla

Directions:

  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. Enjoy!

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