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 – 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
- Preheat oven to 350 degrees and line muffin pans with cupcake liners.
- In medium bowl combine dry ingredients: cake flour, baking powder and salt.
- In bowl of stand mixer combine butter and sugar and beat on medium speed until light and fluffy.
- Add egg whites one at a time, beating well after each addition.
- Add the vanilla and mix.
- Gradually add in the dry ingredients with the champagne alternately, starting and ending with the dry ingredients. Scrape down sides of bowl as necessary.
- Fill cupcake liners 2/3 full with batter.
- Bake for 18 minutes or until toothpick inserted in center comes out clean.
- Let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling.
- 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
- In bowl of stand mixer beat butter until creamy.
- Add in raspberry puree and vanilla and mix well.
- Gradually add confectioner’s sugar 1 cup at a time and mix scraping down sides of bowl as necessary.
- Add champagne as necessary to create desired consistency.
- Place icing in piping bag fitted with large round tip and frost cupcakes.