I posted a few weeks ago about all of the reasons I’d been baking but not blogging. Well, I’m still kinda slacking in the blogging area…I just recently moved, am trying to get organized for a garage sale, and have been working up to 5 twelve+ hour days a week…so pretty please be easy on me!
I wanted to get a new recipe up- and this is a good place to start. A few weeks ago, I posted pics of the Cupcakes and Grooms Cake I made for my brother Jason and his wife Monica’s wedding. These cupcakes were a combination of a few of my favorite recipes. The cupcakes themselves are the Champagne Cupcakes with Raspberry Filling, and the icing is very brightly colored Lemon Buttercream. I figured what better way to celebrate than with Champagne in the cupcake batter as well as the filling- and the bride and groom (and my new nephews!) were easily won over with a test batch I made for them in February. The wedding was held outdoors in West Palm Beach, Florida, and the Raspberry and Lemon were light enough to enjoy…not too heavy to keep anyone from dancing!
The Cupcake recipe is from The Pampered Chef…and it is one of my all time favorite cake recipes! I usually make cakes completely from scratch, but this recipe is easy, yummy, and so tasty…you’d never know it starts with a mix!! Perfect for when you have 100 cupcakes to make, and no time for mistakes!
Raspberry Filled Champagne Cupcakes with Lemon Buttercream Icing adapted from The Pampered Chef and my own imagination
makes 24 standard cupcakes
1 box white cake mix
3 egg whites
3/4 C champagne
1/2 C milk
2 Tbsp vegetable oil
2 tsp vanilla extract
Raspberry Champagne Filling:
1 1/2 C frozen raspberries
1/3 C sugar
1/4 C water
1 C champagne, divided
2 Tbsp cornstarch
Lemon Buttercream Icing:
2 sticks unsalted butter, at room temperature
1 lb powdered sugar
juice of 1 lemon
gel food coloring, if desired
Preheat oven to 350 degrees. Line cupcake tins with wrappers. Place cake mix in large bowl and whisk to break up any large lumps. Add champagne, milk, egg whites and vanilla and stir until combined (2-3 minutes by hand).
I use a Pampered Chef scoop to place batter in liners so my portions are equal and my cupcakes are of similar size. Fill liners 2/3 full. Place pans in oven, and bake 22-26 minutes, or until tops spring back when touched. Remove from oven to cool.
Prepare filling while cupcakes are baking, or ahead of time if making large quantities. Place 1/4 C champagne and 2 Tbsp cornstarch in small bowl, whisk until smooth and set aside. Combine raspberries, remaining champagne, sugar and water in a small saucepan. Heat over medium-high heat until boiling, stirring occasionally. Slowly add champagne-cornstarch mixture to pan, whisking constantly. Continue cooking 2-3 minutes to thicken mixture. If you don’t want seeds in the filling, pour through a fine mesh strainer to remove. Set filling aside to cool.
When cupcakes and filling are completely cool, prepare icing. Place butter in a large bowl (or bowl of a stand mixer if you have one…like I FINALLY do!!) and beat on high speed until smooth. Add powdered sugar and lemon juice in small batches, mixing well after each addition. Add more or less lemon juice to achieve desired consistency.
If coloring frosting, add small amounts of gel food coloring to obtain desired color.
To fill cupcakes, cut a divot out of the center of the cupcake, place filling inside, place divot back on top..and frost as desired.
FYI: I had about 33 cupcakes with each color frosting…and because my sister-in-law wanted bright, vibrant tropical colors, each batch of frosting used approximately 1 small container of Wilton Gel Food Coloring.
This is what happens when you use that much frosting:
|Gorgeous Teal Frosting…not so gorgeous teal tongues!
Photo courtesy of Dawn V. Gilmore Photography
|Just for fun….most photos courtesy of Dawn V. Gilmore Photography|
More to come soon…