Raspberry Champagne Cupcakes
User Reviews
5.0
6 reviews
Excellent
Raspberry Champagne Cupcakes
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Raspberry Champagne Cupcakes start with a homemade champagne cupcake, then filled with a raspberry champagne filling and topped with a champagne frosting!
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Ingredients
Champagne Cupcakes
- 1 cup champagne reduced
- 1/2 cup butter room temperature
- 1 cup granulated sugar
- 3 tablespoons vegetable oil
- 4 eggs room temperature
- 1 tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons Raspberry Filling
Raspberry Champagne Filling
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1 cup fresh raspberries
- 1/3 cup champagne
Champagne Frosting
- 1/2 cup butter room temperature
- 2 1/2 cups powdered sugar
- 3 tablespoons champagne
- 1 teaspoon vanilla extract
- 21 fresh raspberries for garnish
- gold sprinkles for garnish
Instructions
Filling
- In a small saucepan, add in the sugar and cornstarch. Whisk until incorporated. Add in the raspberries and champagne and whisk until combined.
- Bring the mixture up to a boil and let boil for 4 minutes until thickened. Be sure to mash the raspberries with the back of a wooden spoon while it's boiling.
- Place into a bowl, cover with plastic wrap and place in the fridge to chill.
Cupcakes
- Preheat oven to 350 degrees. Line a cupcake pan with liners.
- Over medium heat, place a small saucepan with the 1 cup of champagne on it. Let it simmer for 17 - 20 minutes until the champagne is reduced to 1/2 a cup. Set aside and let cool.
- In a large mixing bowl,, add in the butter, sugar and vegetable oil. Mix for 1 - 2 minutes until light and fluffy.
- Add in the vanilla extract and eggs one at a time. Mix each egg until incorporated and then add the next. Scrape down the sides and mix on high for about 3 minutes until thick and very pale.
- In a separate bowl, add in the flour, baking powder, and baking soda. Whisk to combine.
- Begin to add the flour and champagne alternately into the butter/sugar mixture starting and ending with flour. I normally do 4 parts flour and 3 parts liquid. On the last addition of liquid, add in the 2 tablespoons of raspberry champagne filling.
- Scoop the batter into the cupcake liners. Fill the liners 3/4 full.
- Place in the oven and bake for 18 - 20 minutes or until done. Place a toothpick into the center of the cupcake and if it comes out with moist crumbs or dry, they're done. If there's still batter, let them bake longer.
- Let the cupcakes cool completely.
- Once the cupcakes are cooled. take a small paring knife, and cut a hole in the center of each cupcake. Don't go all the way through the cupcakes. Depending on the size of the hole, you may need to make a second batch of filling.
- Fill each cupcake with the chilled filling.
Frosting
- In a mixing bowl, add in the butter, powdered sugar, champagne and vanilla. Mix until incorporated.
- Turn the mixer on high and beat until light and fluffy.
- Place the frosting in a piping bag with a 1M tip. Pipe swirls on top of each of the cupcakes. Place a fresh raspberry on top and sprinkle with golden sprinkles.
Notes
- I would recommend making a second batch of raspberry champagne filling and making large holes for the filling in the cupcakes.
Nutrition Information
Show Details
Calories
300kcal
(15%)
Carbohydrates
45g
(15%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
54mg
(18%)
Sodium
111mg
(5%)
Potassium
97mg
(3%)
Fiber
1g
(4%)
Sugar
32g
(64%)
Vitamin A
318IU
(6%)
Vitamin C
2mg
(2%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 21servings
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 45g | 15% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 54mg | 18% |
| Sodium | 111mg | 5% |
| Potassium | 97mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 318IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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