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
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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
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How to make the spun sugar garnish

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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.