Servings: 20 Cupcakes
Ingredients
Champagne Cupcakes
- 2 3/4 Cups cake flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 Cup Prairie Farms unsalted butter softened
- 1 1/2 Cups sugar
- 1 Cup Champagne room temperature
- 5 egg whites
- 2 tsp vanilla extract
Raspberry Champagne Buttercream
- 1 Cup Prairie Farms unsalted butter softened
- 3 Tbsp Pureed Raspberries strained to remove seeds
- 5 Cups powdered sugar
- 1/4 Cup Champagne
- 1 tsp vanilla extract
- Fresh Raspberry to garnish
Instructions
- Make cupcakes. Preheat oven to 350°F and line muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder and salt. Set aside.
- Using a stand mixer fitted with a paddle attachment, beat butter and sugar together until light and fluffy.
- Add egg whites one at a time, mixing fully after each addition. Scrape down sides of bowl as needed. Mix in vanilla.
- Alternating between the champagne and dry ingredients, gradually add ingredients, mixing until just combined. Do not overmix. Scrape down sides of bowl as needed.
- Fill cupcake liners 2/3 full with batter. Bake 15-17 minutes, until inserted toothpick comes out clean. Let cupcakes cool completely.
- Make the Buttercream. Using a stand mixer fitted with a paddle attachment, beat butter until creamy. Mix in raspberry puree and vanilla extract.
- Gradually add powdered sugar one cup at a time. Slowly add champagne until desired consistency is achieved.
- Place icing in piping bag fitted with a large round tip. Pipe frosting onto cupcakes and garnish with a raspberry. Refrigerate until ready to enjoy.
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