Recipe: Champagne & Raspberry Cupcakes

Our cupcake contributor, Lauren Kapeluck of EllenJay Events, is here with a new Valentine’s recipe….

Valentine’s Day is just around the corner, do you know what you are getting your sweetie this year?  While the standard box of chocolates and a dozen roses are a nice gesture, I’m encouraging you to step outside the norm and create a fabulous treat that will make this year’s Valentine’s Day just a little sweeter!  It all starts with a bottle of champagne and some fresh raspberries!  So grab a bottle of bubbly, no make that two, one to bake with and one to drink and get ready to wow that special someone with a batch of Champagne & Raspberry Cupcakes.

Champagne & Raspberry Cupcakes by Lauren Kapeluck  |  TheCakeBlog.com

These cupcakes have been taste tested and given two thumbs up by my hubby so I’m sure you’re significant other will love them too! As I was browsing the champagne section at the store, I decided on Korbel Sweet Rose. Korbel is a pretty popular and affordable brand when it comes to champagne and I was drawn to the fact that they had a pink variety with a hint of raspberries, which was absolutely perfect for what I had in mind for these cupcakes! If you can’t find the Sweet Rose variety, don’t worry any champagne will do.

Champagne & Raspberry Cupcakes by Lauren Kapeluck  |  TheCakeBlog.com

Champagne was used in both the cake and icing for this recipe. The cake turned out super moist and paired perfectly with a light and fluffy raspberry champagne buttercream. I love the subtle tint of pink in the icing from the pureed raspberries. These cupcakes are the perfect, simple and sophisticated treat for a romantic date night with your honey!

Champagne & Raspberry Cupcakes by Lauren Kapeluck  |  TheCakeBlog.com

Champagne & Raspberry Cupcakes by Lauren Kapeluck  |  TheCakeBlog.com

Champagne & Raspberry Cupcakes
recipe by Lauren Kapeluck
(makes 20 cupcakes)

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

  1. Preheat oven to 350 degrees and line muffin pans with cupcake liners.
  2. In medium bowl combine dry ingredients: cake flour, baking powder and salt.
  3. In bowl of stand mixer combine butter and sugar and beat on medium speed until light and fluffy.
  4. Add egg whites one at a time, beating well after each addition.
  5. Add the vanilla and mix.
  6. Gradually add in the dry ingredients with the champagne alternately, starting and ending with the dry ingredients. Scrape down sides of bowl as necessary.
  7. Fill cupcake liners 2/3 full with batter.
  8. Bake for 18 minutes or until toothpick inserted in center comes out clean.
  9. Let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling.
  10. Once cupcake are completely cool frost with Raspberry Champagne Buttercream.

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

  1. In bowl of stand mixer beat butter until creamy.
  2. Add in raspberry puree and vanilla and mix well.
  3. Gradually add confectioner’s sugar 1 cup at a time and mix scraping down sides of bowl as necessary.
  4. Add champagne as necessary to create desired consistency.
  5. Place icing in piping bag fitted with large round tip and frost cupcakes.
  6. Garnish with a raspberry on top.

Raspberry Cupcakes by Lauren Kapeluck  |  TheCakeBlog.com

Hope you all have a sweet month!

Lauren Kapeluck , CONTRIBUTOR

Lauren is a monthly contributor for The Cake Blog. She is a self-taught baker and lover of all things sugar. Read more about Lauren on her bio page.

Comments

  1. 7

    says

    Thanks for all the sweet comments everyone!

    Juliana – Yes I think strawberries would be equally delicious with this recipe. It was actually the other fruit I had in mind, but decided to go with raspberries!

    Jennifer Angell – The camera is use for all my photos is the Canon Rebel T1i and I always shoot with natural light.

    • 8

      Liz says

      I love love love these! Would you be so kind as to tell me where you bought the champagne flutes from? Absolutely adorable! Many thanks!

      Liz

  2. 9

    PinkTulips says

    Hi Lauren,

    Love your recipes and pictures!

    One, maybe dumb-on-my-part, question — the recipe for the Champagne Raspberry cupcakes calls for 5 egg whites in the ingredients list and, then, in the directions it says to add the eggs one at a time. Am I missing something or should the 5 whites be added at the same time? Or, should they be lightly beaten and added to the butter/sugar mixture?

    Thank you,
    PinkTulips

  3. 12

    Cory says

    These look sooo good. Planning to make for Mother’s Day at my mother-in-laws house! Do you think they would turn out using all purpose flour??

  4. 13

    Sally says

    Hi
    I was wondering about the egg whites too….do you mean use the whole egg or just the egg whites?
    They look fabulous!
    Can you answer me asap as I want to male these for a party tomorrow night!
    Many thanks

  5. 16

    corena m elmer says

    I love your work!!!!
    It’s amazing and beautiful.
    I love to bake,but dont have any good recipies.
    You are very talented…….

  6. 17

    Damian says

    Hi, this recipe is amazing!! But I’m Spanish I don’t know what is cake flour, it is similar like self raising flour? And the equivalence in grams for 2 sticks of butter? Thank you

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