Happy New's Year's Day several days late! I think I'm partially drunk off raspberry champagne cupcakes. They have been my breakfast, lunch and partially my dinner. Should I make it my dessert too? Ohhh, I better. Okay, so I'm not drunk off cupcakes but they taste amazing. There's plenty of champagne flavor which I love! It goes well with the fresh raspberries for the filling!
I can't believe I didn't get this up earlier like New Year's Eve. I guess any left over bottles of champagne can now be put to good use for these cupcakes. You can always say the recipe for next year's party too. *wink wink*
I couldn't stop popping this raspberries into my mouth. They were so sweet and just perfect. I love perfectly sweet and juicy fruit especially when I can buy it from the store in the middle of winter. I'm so thankful I bought a big container of raspberries for this recipe because once these photos were over I finished them off. Every last one of them. No regrets.
Raspberry Champagne Cupcakes
Raspberry Champagne Filling
- ¾ cup granulated sugar
- 3 tablespoons cornstarch
- 1 cup fresh raspberries
- ⅓ cup champagne
- ½ cup butter room temperature
- 2 ½ cups powdered sugar
- 3 tablespoons champagne
- 1 teaspoon vanilla extract
- 21 fresh raspberries for garnish
- gold sprinkles for garnish
- 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.
- 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 ½ 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 ¾ 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.
- 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.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)