Champagne & Raspberry Cupcakes

Yields 20 cupcakes


For the cake:
2 3/4 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 1/2 cups sugar
1 cup champagne, room temperature (I used Korbel Sweet Rose)
5 egg whites
2 teaspoons vanilla

For the buttercream:
1 cup unsalted butter, room temperature
3 tablespoons pureed raspberries (strained to remove seeds)
5 cups confectioner’s sugar
1/4 cup champagne (I used Korbel Sweet Rose)
1 teaspoon vanilla


For the cake:

  1. Preheat oven to 350 degrees and line muffin pans with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder and salt.   Set aside.
  3. In bowl of stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed 4 minutes until light and fluffy.
  4. Add egg whites, one at a time, beating well after each addition and scraping down sides of bowl as needed.
  5. Visit Champagne & Raspberry Cupcakes @ for full instructions.

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