You are here

How To Bake Raspberry Champagne Cupcakes

Elegant and sophisticated, these are a stunning tag-a-long to just about anywhere but take no longer than a regular cupcake. Take it up a notch with a gorgeous, jeweled raspberry topper, too!
Ingredients
Dry ingrediients
  Unbleached flour 1 3⁄4 Cup (28 tbs)
  Baking soda 1⁄2 Teaspoon
  Baking powder 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
Wet ingredients
  Unsalted butter 1⁄2 Cup (8 tbs)
  Sugar 1 Cup (16 tbs)
  Pure vanilla extract 1 Teaspoon
  Eggs 2 (room temperature)
  Whole milk 1⁄2 Cup (8 tbs) (room temperature)
  Fresh raspberry puree 1⁄4 Cup (4 tbs)
  Champagne 1⁄3 Cup (5.33 tbs) (room temperature)
For frosting
  Buttercream 1 Cup (16 tbs)
For garnish
  Raspberries 12
Directions

GETTING READY
1. In a bowl, sift all the dry ingredients together and set aside.
2. Preheat the oven to 350 degrees F.

MAKING
3. In a separate bowl, cream together butter and sugar, using a hand mixer or spatula.
4. Add in the vanilla and mix.
5. Slowly add in eggs, one at a time and beat after each addition.
6. Stream in the milk and beat well to mix.
7. Add in the raspberry puree bet well and pour in the champagne and stir to mix.
8. Add in the dry ingredients in 3 or 4 batches, and beat after each addition, do not over mix.
9. Put the batter in the muffin mold and bake for 17-19 minutes.

FINALIZING
10. Remove the cupcakes from the oven and cool on a wire rack.
11. Fill the butter cream frosting in a piping bag and pipe on each cupcake.

SERVING
12. Serve the butter-cream frosted cupcakes topped with raspberries.

TIPS
You can mix little edible shimmer in little liquor and using paint brush, brush that on raspberries to give jeweled effect.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Snack
Taste: 
Sweet
Method: 
Baked
Dish: 
Cake
Ingredient: 
Raspberry
Interest: 
Party
Preparation Time: 
45 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
12

Rate It

Your rating: None
3.7
Average: 3.7 (3 votes)