Thai Tea Ice Cream

The weather is warming up so things are cooling down in the kitchen. This is one recipe you must add to your collection. The rich flavors and creamy texture in this ice cream are intensified by slow churning.

 

Thai Tea Ice Cream
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Intense Thai tea flavor that is sure to please your pallet with a rich creamy finish.
Servings
1 quart
Cook Time Passive Time
45 min 12 hours
Servings
1 quart
Cook Time Passive Time
45 min 12 hours
Thai Tea Ice Cream
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Intense Thai tea flavor that is sure to please your pallet with a rich creamy finish.
Servings
1 quart
Cook Time Passive Time
45 min 12 hours
Servings
1 quart
Cook Time Passive Time
45 min 12 hours
Ingredients
Servings: quart
Units:
Instructions
  1. Pour heavy cream into a small bowl and place in freezer to chill cream.
  2. In a medium saucepan, pour milk, sweetened condensed milk, Thai tea mix, and salt. Cook over medium heat, stirring constantly, until mixture starts to steam. Remove from heat, cover and let steep for 15-20 minutes. Strain through a tea strainer (or cheese cloth).
  3. Return milk mixture to medium sauce pan, over low heat until it starts to steam.
  4. In a medium bowl whisk egg yolks together. Slowly add warm cream mixture to the egg yolks while whisking constantly. You don't want scrambled egg yolks so take your time pouring the warm cream into the yolks.
  5. Pour mixture back into your saucepan. Return to medium heat, stirring constantly until mixture coats the back of a large spoon. This should take 5 or so minutes. Don't let the mixture come to a boil.
  6. Take the bowl of cream out of your freezer. Set your metal mesh strainer over your cream and pour the yolk mixture into it. Add almond extract. Let mixture cool for about 10 minutes and refrigerate for 12 hours.
  7. Add the ice cream mixture to your ice cream maker and follow the manufactures instructions for your model. I used the kitchen aid ice cream maker and had it set to the lowest setting for 15-20 minutes.
Recipe Notes

This recipe was inspired by: loveandoliveoil.com

Here are a few of the tools and supplies I used in this recipe:

Thai ice tea mix

Tea strainer

Fine mesh strainer

DISCLOSURE: This is NOT a sponsored post. I include the links to show you the products that I use and to make it easy for you to purchase. The links are connected to my Domestic Moxie Amazon affiliate account. If items are purchased from these Amazon links, Domestic Moxie will get a small commission.

© Domesticmoxie.com, 2017. Unauthorized use and/or duplication of this material without express and written permission from the owner is strictly prohibited.

Share this Recipe

Pumpkin Cream Cheese Bundt Cake

pumpkin-y

This cold weather has me craving pumpkin and spice. A warm slice of bundt cake served with a generous scoop of vanilla bean ice cream should hit the spot.

As I gaze out my window and watch the crisp cool autumn air make the leaves dance on the tree limbs from the comfort of my davenport. I sip from a Connecticut made mug filled with hot apple cider (shout out to: Beardsley’s Cider Mill), patiently waiting for the oven timer to go off. My entire house smells of warm pumpkin pie spices. Its moments like this that bring me true contentment.

Pumpkin Cream Cheese Bundt Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe creates a moist pumpkin cake with a rich and fluffy cream cheese layer that will make your taste buds do the happy dance.
Servings Prep Time
8 people 40 minutes
Cook Time
1 hour
Servings Prep Time
8 people 40 minutes
Cook Time
1 hour
Pumpkin Cream Cheese Bundt Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe creates a moist pumpkin cake with a rich and fluffy cream cheese layer that will make your taste buds do the happy dance.
Servings Prep Time
8 people 40 minutes
Cook Time
1 hour
Servings Prep Time
8 people 40 minutes
Cook Time
1 hour
Ingredients
Pumpkin cake
Cream cheese filling
Servings: people
Units:
Instructions
To prepare
  1. Grease a 6-cup bundt pan.
  2. Preheat oven to 350°F.
Pumpkin cake
  1. In a large bowl whisk the flour, baking soda, salt, and pumpkin pie spice.
  2. In a medium sized bowl whisk together the pumpkin puree, brown sugar, granulated sugar, oil, eggs, and vanilla. Once these ingredients are incorporated. Add your wet ingredients to your dry ingredients. Give this a good mix until everything is consistent throughout the mix.
Cream cheese filling
  1. In medium bowl beat cream cheese until smooth and creamy.
  2. Add egg, sugar, and vanilla.
  3. Beat until fluffy.
  1. Measure out 1 cup of pumpkin batter and spread evenly on bottom of bundt pan.
  2. Next, add 1/2 cup of the cream cheese filling and spread out evenly.
  3. Continue this layering until the pan is full (or all batter is gone).
  4. Bake bundt cake for 60 - 80 minutes. Check cake by inserting a toothpick into the cake to see if it comes out clean.
  5. Once cake is fully cooked. Remove from oven and set aside to cool for about an hour.
  6. Place a cooling rack on top of the bundt cake.
  7. Flip the cake upside-down.
  8. Let cool for 1 hour before trimming off and excess cake. Cake will last for about four days in an airtight container in the fridge.
Share this Recipe
 

Enhance the  ambiance in your home this holiday season with mulling spices. In a small saucepan add two cups of apple cider and two packets of mulling spice (shown below). Bring to a simmer then set at the lowest setting. You may also use a small crock pot to simmer the mulling spices.

The nip in the air serves as a reminder to wrap up any loose ends in the garden. It feels like yesterday I just planted the mums. All of my fall decorations are hung. Let the planning for Thanksgiving Day begin.

fullsizerender-13

 

You can use any 10″ (6-cup) bundt pan that you would like. Here is the one I used in this recipe.

I would love to hear from you if there are any fall themed treats you would like to see on domesticmoxie.com. Comment below or message me on Facebook, Twitter, or Instagram.

If you enjoy these recipes be sure to subscribe to make sure you don’t miss a recipe, they will be delivered right to your in-box.

This recipe was adapted from:  SallysBakingAddiction.com.

DISCLOSURE: This is NOT a sponsored post. I include the links to show you the products that I use and to make it easy for you to purchase. The links are connected to my Domestic Moxie Amazon affiliate account. If items are purchased from these Amazon links, Domestic Moxie will get a small commission.

© Domesticmoxie.com, 2016. Unauthorized use and/or duplication of this material without express and written permission from the owner is strictly prohibited.

Blackberry Lemon Cups

Simple natural ingredients come together in this recipe to create a dessert that will satisfy your sugar cravings, without the guilt. Whether it be because your paleo, lactose intolerant, have gluten allergies, dieting, or just looking to break bad eating habits. These blackberry lemon cups are exactly what you need.

I am not one to watch my calorie intake, but since I have been including the nutrition label in my new recipes. I feel a bit more accountable when I use 6 cups of powdered sugar in a recipe. That is what has prompted me to create healthier recipes. Being aware of what we put in our bodies is empowering and baking with such basic ingredients is refreshing. Our bodies need a break from the processed foods that have taken over our supermarkets.

Blackberry Lemon Bars
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
An incredibly buttery tasting crust, with a creamy custard layer that bursts with lemon flavor in each bite, topped off with blackberries. All of this and its dairy free, gluten free, and paleo.
Servings Prep Time
12 bars 15 minutes
Cook Time
5 minutes
Servings Prep Time
12 bars 15 minutes
Cook Time
5 minutes
Blackberry Lemon Bars
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
An incredibly buttery tasting crust, with a creamy custard layer that bursts with lemon flavor in each bite, topped off with blackberries. All of this and its dairy free, gluten free, and paleo.
Servings Prep Time
12 bars 15 minutes
Cook Time
5 minutes
Servings Prep Time
12 bars 15 minutes
Cook Time
5 minutes
Ingredients
Crust
Custard
Garnish
Servings: bars
Units:
Instructions
  1. Pre-heat oven to 350°F
  2. Place 12 cupcake liners into your pan
  3. Wash blackberries and set aside to dry
Crust
  1. In a medium bowl add almond flour, salt, coconut oil, honey, and vanilla
  2. Mix well to incorporate all ingredients
  3. Using a small scoop to measure, place one scoop in each cupcake liner
  4. Press the crust down with your fingers, to ensure an even layer
  5. Bake at 350°F for 10 minutes
Custard
  1. In a medium sauce pan, add eggs, coconut oil, lemon juice, honey, and lemon zest
  2. Cook over medium heat, whisking constantly for 5 minutes until thick
  1. Add 1/8 cup of custard to each almond crust
  2. Place three blackberries on each lemon cup
  3. Refrigerate for one hour, remove the cupcake liners, and enjoy!
Recipe Notes

Nutrition Facts
Blackberry Lemon Bars
Amount Per Serving
Calories 300 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 9g 45%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 53mg 18%
Sodium 96mg 4%
Potassium 49mg 1%
Total Carbohydrates 15g 5%
Dietary Fiber 4g 16%
Sugars 9g
Protein 8g 16%
Vitamin A 2%
Vitamin C 11%
Calcium 8%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

Share this Recipe

If you enjoy these recipes be sure to subscribe and you will get them delivered right to your in-box.

I want to thank Dinah Houston, who gave me the inspiration for this recipe.

Here are a few of the ingredients that you can order right on Amazon:

DISCLOSURE: This is NOT a sponsored post. I include the links to show you the products that I use and to make it easy for you to purchase. The links are connected to my Domestic Moxie Amazon affiliate account. If items are purchased from these Amazon links, Domestic Moxie will get a small commission.

© Domesticmoxie.com, 2016. Unauthorized use and/or duplication of this material without express and written permission from the owner is strictly prohibited.

 

 

Rainbow Cake

This St Patrick’s Day, surprise your family, and friends with this rainbow cake. It looks like a simple cake until you cut a slice and reveal the stunning layers. The only thing missing here is a pot of gold (not included).

Rainbow Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
An easy cake recipe that is moist, rich, and buttery.  I use food colorings to create the individual rainbow layers.  You can make this cake recipe with or with-out food coloring
Servings Prep Time
12 people 1 1/2 hours
Passive Time
20 minutes
Servings Prep Time
12 people 1 1/2 hours
Passive Time
20 minutes
Rainbow Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
An easy cake recipe that is moist, rich, and buttery.  I use food colorings to create the individual rainbow layers.  You can make this cake recipe with or with-out food coloring
Servings Prep Time
12 people 1 1/2 hours
Passive Time
20 minutes
Servings Prep Time
12 people 1 1/2 hours
Passive Time
20 minutes
Ingredients
Cake
Frosting
Servings: people
Units:
Instructions
  1. Preheat your oven to 350°F
  2. Grease and flour 7, 6” round cake pans
  3. In a large bowl, add butter and shortening. Beat until fluffy
  4. Add sugar and beat until it becomes creamy
  5. Add one egg at a time, beat for 1 min after each egg
  6. Add milk, yogurt, and vanilla extract to the batter. Beat for 2 minutes
  7. In a large bowl, sift flour and baking powder together
  8. Add the dry ingredients. Fold into the batter by hand, scrap the sides of your bowl making sure everything is well incorporated
  9. Divide the cake batter into 7 different containers, each weighing 8.5 oz
Coloring formulas
  1. Using Wilton’s Color Right, Performance Color System (see link below)
  2. Red: 8-R, 20-C, Orange: 20-O, Yellow: 20-Y, Green: 20-Y, 7-B, Blue: 15-B, 1-BK, Indigo: 8-B, 2-Y, Violet: 22-P, 6-B, 2-R
  3. Using a spatula mix each color to ensure the color is evenly distributed
Baking
  1. Add each color to a 6” pan
  2. Bake for approx. 20 minutes each, or until a toothpick is inserted and comes out clean
  3. Remove cake from oven and let cool for 5 minutes
  4. Flip the cake onto a cooling rack to cool for at least 1 hour
Frosting
  1. In a large mixing bowl, add butter and cream cheese and beat for 5 minutes
  2. Add powdered sugar 1 cup at a time. Beat well after each addition. Beat for 5 minutes
  3. Add vanilla, beat well to incorporate
Finishing
  1. Using a knife, evenly slice the top part of each cake off. To make 7 cakes that are all the same height
  2. Insert a #12 tip (see link below) into your piping bag
  3. Using a spatula fill your piping bag with the frosting
  4. Pipe a silver dollar sized amount of frosting on your cake plate
  5. Place the violet cake on to your cake plate. Using your piping bag, starting in the center of the cake, in a circular motion squeeze out the frosting. Working from the inside out. This will minimize the crumbs that would end up in our frosting, if we had spread it on with a spatula. Continue this until all of the layers are completed. Remember ROYGBIV, red, orange, yellow, green, blue, indigo, and violet.
  6. On the top (red) cake, pipe frosting starting from the center, spiraling out to the edge
  7. Then pipe frosting onto the sides, in a vertical up and down motion until the entire cake is covered in frosting
  8. Take a spatula and spread the frosting out evenly
  9. When slicing into the cake, wipe the knife off after every slice to make sure the colors don’t run together
Share this Recipe

I mention in my recipe to use 7 cake pans. That is great if you have that many pans. If not, you can use just one pan. Be sure to let the pan cool off before greasing and flouring for the next color.

© Domesticmoxie.com, 2016. Unauthorized use and/or duplication of this material without express and written permission from the owner is strictly prohibited.

Here are the products used for this recipe:




Nothing is better than an excellent kitchen scale. I recommend this one:

 

DISCLOSURE: This is NOT a sponsored post. I include the links to show you the products that I use and to make it easy for you to purchase. The links are connected to my Domestic Moxie Amazon affiliate account. If items are purchased from these Amazon links, Domestic Moxie will get a small commission.

Samoa Cookies

This is one of my all time favorite cookies. What more could you ask for, a golden shortbread cookie, covered in a caramel coconut layer, dipped in dark chocolate, and then drizzled with even more chocolate. Now that’s what I’m talking about. You can make these right at home.

Samoa Cookies
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A golden shortbread cookie, covered in a caramel coconut layer, dipped in dark chocolate, and then drizzled with chocolate
Servings Prep Time
8 dozen 1 1/2 hour
Passive Time
20 minutes
Servings Prep Time
8 dozen 1 1/2 hour
Passive Time
20 minutes
Samoa Cookies
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A golden shortbread cookie, covered in a caramel coconut layer, dipped in dark chocolate, and then drizzled with chocolate
Servings Prep Time
8 dozen 1 1/2 hour
Passive Time
20 minutes
Servings Prep Time
8 dozen 1 1/2 hour
Passive Time
20 minutes
Ingredients
Cookie layer
Coconut caramel layer
Finishing
Servings: dozen
Units:
Instructions
  1. Preheat your oven to 350°F, line baking sheet with parchment paper
Cookie layer
  1. In a large mixing bowl beat butter, sugar, and salt until fluffy
  2. Add egg and half and half and beat for one minute
  3. Add half of the flour while slowly beating to incorporate
  4. Add the rest of the flour, mix until dough forms
  5. Cover the dough with plastic wrap and refrigerate for at least an hour
  6. On a floured surface take 1/3 of the chilled dough
  7. Roll to ¼ inch thickness
  8. Using a 2 and 1/2” cookie cutter for the outer edge and a 1” cookie cutter for the inner edge. Cut out your dough
  9. Place onto your prepared cookie sheet
  10. Bake for about 8 to 10 minutes or until lightly golden brown
  11. Place on a cooling rack
Caramel
  1. Line a cookie sheet with parchment paper
  2. Using a medium saucepan over medium heat, add butter, brown sugar, sweetened condensed milk, corn syrup, and salt
  3. Heat until the mixture reaches 240°F
  4. Remove from heat and add butter flavoring
  5. Pour the mixture onto a parchment lined cookie sheet to cool to room temp
Topping
  1. In a large microwavable bowl, add the caramel
  2. Microwave in 30 sec intervals until it is evenly melted
  3. Add the coconut
  4. Stir until the coconut is completely covered in the caramel
  5. Take 1/3 of the caramel mixture between two pieces of parchment paper and roll out to ¼" thick
  6. Using the same cookie cutters used for the cookies, cut out your caramel topping and place one ring on each baked shortbread cookie
  7. Place the cookies with both layers on a parchment lined cookie sheet
Fuse the layers together
  1. Place into 350°F oven and bake for approx. 5 minutes, just until you begin to see the edges bubbling. Let these cool completely
Finishing
  1. Melt the chocolate in a microwave safe bowl
  2. Using a spoon coat the bottom of each cookie with chocolate
  3. Place on a parchment lined cookie sheet
  4. Drizzle chocolate over the top of each cookie and place in freezer to set the chocolate
Share this Recipe

Here are the cookie cutters I used for this recipe:

These are the spacers I put onto my rolling pin to ensure I roll out a uniform layer:

© Domesticmoxie.com, 2016. Unauthorized use and/or duplication of this material without express and written permission from Shawn R Rutka is strictly prohibited.

DISCLOSURE: This is NOT a sponsored post. I include the links to show you the products that I use and to make it easy for you to purchase. The links are connected to my Domestic Moxie Amazon affiliate account. If items are purchased from these Amazon links, Domestic Moxie will get a small commission.

Cannoli

There is one more gadget you absolutely have to add to your collection, cannoli tubes. If you have never tried cannoli before, you need to give these fresh home-made cannoli a try.

Cannoli
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe creates a perfectly crunchy airy shell, filled with a simple ricotta cheese filling. Not too sweet, not too rich, and oh so much fun to make
Servings Prep Time
3 dozen 1 hour
Cook Time
20 min
Servings Prep Time
3 dozen 1 hour
Cook Time
20 min
Cannoli
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe creates a perfectly crunchy airy shell, filled with a simple ricotta cheese filling. Not too sweet, not too rich, and oh so much fun to make
Servings Prep Time
3 dozen 1 hour
Cook Time
20 min
Servings Prep Time
3 dozen 1 hour
Cook Time
20 min
Ingredients
Needed for cooking
Filling
Servings: dozen
Units:
Instructions
Cannoli shells
  1. In a large mixing bowl add the flour, sugar, cinnamon, port wine, and egg
  2. Using the dough hook attachment mix for about 10 minutes
  3. Wrap the dough up with plastic wrap and refrigerator for two hours
  4. Separate the dough into three equal parts
  5. Take 1/3 of the dough and using a rolling pin, roll onto a lightly floured surface
  6. Dough should be about an 1/8" thick
  7. Use a 4” round cookie cutter to cut out your cannoli
  8. Take the cannoli dough and wrap it around the cannoli tubes, sealing the over lapping edge with egg yolk
  9. In a large heavy bottomed saucepan, fill with 1" of oil. Heat to 375°F
  10. Cook each cannoli until golden brown. Drain your finished cannolis on a paper bag with paper towel. Remove cannoli tubes shortly after removing from the heat. Be careful when removing the tubes
  11. Let cannolis cool completely before filling
Filling
  1. In a medium bowl, add ricotta cheese and powdered sugar
  2. Mix together for one minute
  3. Using a spatula, fill a pastry bag with filling
Finishing
  1. On a cookie sheet lined with parchment paper, place the cooled canolli shells
  2. Dip the ends in chocolate, and add sprinkles
  3. Fill both ends of each cannoli shell with the filling
  4. Dust with powdered sugar
  5. Consume within 24 hours after making. If you store in an airtight container  they will taste great, only they will not remain crunch for more than a day
Share this Recipe

© Domesticmoxie.com, 2016. Unauthorized use and/or duplication of this material without express and written permission from Shawn R Rutka is strictly prohibited

 

Heaven Bars

Here is one of my all time favorite recipes for bars. These are perfect by themselves or along side a bowl of vanilla bean ice cream.

Heaven Bars
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe combines a few of the richest most decadent ingredients, creating a bar that is worthy of its name; heaven bars.
Servings Prep Time
2 dozen 10 minutes
Passive Time
25 minutes
Servings Prep Time
2 dozen 10 minutes
Passive Time
25 minutes
Heaven Bars
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe combines a few of the richest most decadent ingredients, creating a bar that is worthy of its name; heaven bars.
Servings Prep Time
2 dozen 10 minutes
Passive Time
25 minutes
Servings Prep Time
2 dozen 10 minutes
Passive Time
25 minutes
Ingredients
Servings: dozen
Units:
Instructions
  1. Preheat oven to 350°F
  2. In a medium bowl combine butter and graham crackers. Using a fork, blend well
  3. Press the graham cracker crumbs evenly in a 13x9” pan
  4. Pour the sweetened condensed milk over the graham cracker crust
  5. Evenly distribute the semi-sweet chocolate chips, butterscotch chips, followed by the shredded coconut
  6. Bake for approx. 25 minutes, or until the coconut is golden brown around the edges
  7. Cool completely before cutting into sqaures
Recipe Notes

To dress up the finished bars, I used 1/3 cup of melted white chocolate to drizzle over the finished bars.

© Shawn R Rutka and Domesticmoxie.com, 2016. Unauthorized use and/or duplication of this material without express and written permission from Shawn R Rutka is strictly prohibited.

Share this Recipe

© Domesticmoxie.com, 2016. Unauthorized use and/or duplication of this material without express and written permission from Shawn R Rutka is strictly prohibited

Pineapple Ice Cream

Ice cream is one of those things you can enjoy anytime of the year, no matter what part of the world you are in. Although it is winter where I am at, this pineapple flavored ice cream brings me to a far away tropical island.

Pineapple Ice Cream
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I just love the intense pineapple flavor packed in this rich and creamy custard, oh so good.
Servings Prep Time
2 pints 15 minutes
Cook Time Passive Time
15 minutes 12 minutes
Servings Prep Time
2 pints 15 minutes
Cook Time Passive Time
15 minutes 12 minutes
Pineapple Ice Cream
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I just love the intense pineapple flavor packed in this rich and creamy custard, oh so good.
Servings Prep Time
2 pints 15 minutes
Cook Time Passive Time
15 minutes 12 minutes
Servings Prep Time
2 pints 15 minutes
Cook Time Passive Time
15 minutes 12 minutes
Ingredients
Servings: pints
Units:
Instructions
  1. In a medium heavy bottomed saucepan add milk, and sugar
  2. Over medium heat bring this mixture to 175° F, stirring to dissolve the sugar completely
  3. In a medium bowl, whisk the eggs while you slowly add ¼ of the hot milk mixture
  4. Add the egg mixture back to the saucepan, whisking constantly
  5. Bring this mixture to 160°F
  6. Once you reach the proper temp. Immediately place the sauce pan in a bowl of ice water to chill for about 5 min, whisking vigorously
  7. Stir in the pineapple and the whipping cream
  8. Covering the custard surface with plastic wrap and place in the fridge overnight
  9. Add the custard to your ice cream machine, following the manufactures instructions. My ice cream machine took about 12 minutes
  10. Once it has reached a soft serve like consistency. Put your ice cream into a plastic container and freeze for at least 4 hours
Share this Recipe

 

Adapted from: tasteofhome.com

© Domesticmoxie.com, 2016. Unauthorized use and/or duplication of this material without express and written permission from Shawn R Rutka is strictly prohibited.

Raspberry Champagne Cupcakes

Lets celebrate my first blog post with these Raspberry Champagne Cupcakes.

I am going to be honest with you. Although I have been baking for many years I have never made cake from scratch; shocking, I know. It’s so simple to make cupcakes from scratch. There is no reason to ever use boxed cake mix again.

Raspberry Champagne Cupcakes
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
These cupcakes are perfectly moist, filled with raspberry filling, and topped with buttery raspberry  frosting. What an elegant treat.
Servings Prep Time
12 cupcakes 1 hour
Passive Time
20 minutes
Servings Prep Time
12 cupcakes 1 hour
Passive Time
20 minutes
Raspberry Champagne Cupcakes
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
These cupcakes are perfectly moist, filled with raspberry filling, and topped with buttery raspberry  frosting. What an elegant treat.
Servings Prep Time
12 cupcakes 1 hour
Passive Time
20 minutes
Servings Prep Time
12 cupcakes 1 hour
Passive Time
20 minutes
Ingredients
Cupcakes
Filling
Frosting
Servings: cupcakes
Units:
Instructions
  1. Preheat oven to 350°F
  2. Place 12 cupcake liners into a cupcake pan
Cupcakes
  1. Using the whisk attachment on your mixer, whisk the butter and sugar for about three minutes
  2. Add the eggs and whisk until nice and fluffy
  3. Add half of the dry ingredients, with your mixer set at its lowest speed whisk for one minute
  4. Add the milk in at this point followed by the other half of the dry ingredients. Whisk for three minutes
  5. Add the champagne and whisk for five minutes, until completely smooth
  6. Fill each cupcake liner with 1/4 cup of the batter
  7. Place the cupcakes into your preheated oven for approx. 18-25 minutes. You will know when the cupcakes are done by inserting a toothpick into the cupcake and pulling it out, if the toothpick is clean then they are done.
  8. Let the cupcakes cool outside of the oven for just a few minutes and then go ahead and place them on a cooling rack where they will remain to completely cool; for at least an hour
Filling
  1. Add the jam to a piping bag with a #230 tip
  2. Insert tip into each cupcake, moving the tip in a circular motion to make room for the jam
  3. Pipe a quarter sized amount into each cupcake
Frosting
  1. Add the butter, powdered sugar, champagne, and raspberry liqueur to a large bowl
  2. Whisk at the lowest speed while slowly increasing to the highest speed for about 5 min
  3. Add food coloring using the Wilton Color Right Performance Color System (see like below) 40 drops of R, 40 drops of C, 2 drops of BK, and 1 drop of P
  4. Whisk for one minute, making sure to scrap the sides to achieve a uniformed color.
Finishing
  1. Using a large piping bag with a #1M tip
  2. Fill with frosting
  3. Pipe the frosting onto each cupcake
  4. Garnish each cupcake with a sugar coated raspberry and a spun sugar spiral
Share this Recipe

How to make the spun sugar garnish

Find these products that I used today on Amazon:

This recipe was adapted from: Thebestrecipesever.com

© Domesticmoxie.com, 2016. Unauthorized use and/or duplication of this material without express and written permission from Shawn R Rutka is strictly prohibited.