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CHAMPAGNE & RASPBERRY CUPCAKES: Cupcakes with champagne and raspberries. These delicious Valentine’s Day cupcakes combin...
08/03/2023

CHAMPAGNE & RASPBERRY CUPCAKES:
Cupcakes with champagne and raspberries. These delicious Valentine’s Day cupcakes combine sparkling champagne with raspberries and fresh raspberries topped with raspberry buttercream frosting.
This recipe uses Champagne for both the cake and frosting. The cake came out very moist and paired perfectly with the light and fluffy buttercream with raspberries and champagne. I love the subtle pink tint of the raspberry puree frosting. These cupcakes are the perfect, simple and delicious snack for a romantic date with your loved one!

INGREDIENTS
For the cupcakes:

2 ¾ cups cake flour
2 teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, room temperature
1 ½ cups sugar
1 cup champagne, room temperature (I used Korbel Sweet Rose)
5 egg whites
2 teaspoons vanilla
For the Buttercream:

1 cup unsalted butter, room temperature
3 tablespoons pureed raspberries (strained to remove seeds)
5 cups confectioners’ sugar
¼ cup champagne (I used Korbel Sweet Rose)
1 teaspoon vanilla
For the Assembly:
INSTRUCTIONS
Make the Cupcakes:

Preheat oven to 350 degrees and line muffin pans with cupcake liners. In a medium bowl, whisk together the flour, baking powder and salt. Set aside. In bowl of stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed 4 minutes until light and fluffy. Add egg whites, one at a time, beating well after each addition and scraping down sides of bowl as needed.
Add vanilla extract and mix again. Gradually add dry ingredients and champagne, alternating beginning and ending with dry ingredients. Blend until smooth, being careful not to overdo it. Scrape down the sides of the bowl if necessary. Fill Cupcake Liners ⅔ with batter. Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Cool on the pan for 5 minutes, then transfer to a cooling rack to cool completely. When the cake is completely cooled, brush with raspberry and champagne buttercream.

RED VELVET CUPCAKES: I don’t know about you, but I’m sure Valentine’s Day was created for sweet lovers to have an excuse...
08/03/2023

RED VELVET CUPCAKES:

I don’t know about you, but I’m sure Valentine’s Day was created for sweet lovers to have an excuse to break everyone’s New Year’s resolution and get back into the snack game. I mean, think about it. You may have completely ruined your new commitment to eating well all January, and here comes Valentine’s Day, with chocolates, lovers, and dinner dates. Well done, sweet lovers.

One of the best things about these cupcakes is how easy they are to assemble. Unlike my cupcakes, no cream. Instead, this recipe uses butter and makes a wonderfully moist cake that stays delicious for days. Perfect for sharing with friends who want to pour some cupcake love on.

INGREDIENTS
For the Red Velvet Cupcakes:

1 ¼ cups all-purpose flour
1 cup sugar
1 ⅛ teaspoons baking soda
¼ teaspoon baking powder
2 teaspoons natural unsweetened cocoa
½ teaspoon salt
½ cup buttermilk (or substitute with powdered buttermilk + water)
¼ cup vegetable oil
1 teaspoon vanilla extract
1 large egg
1 teaspoon white vinegar
2 teaspoons red food coloring
½ cup hot water
For the Cream Cheese Frosting:

8 oounces cream cheese, room temperature
6 tablespoons butter, room temperature
4 cups powdered sugar
1 ½ teaspoons vanilla extract
Assorted Sprinkles and Edible Gold Stars, optional
INSTRUCTIONS
Make the Cupcakes:

Preheat oven to 350°F (176°C) and prepare a cupcake pan with liners.
Add the flour, sugar, baking soda, baking powder, cocoa and salt to a large mixer bowl and combine. Set aside.
Add the buttermilk, vegetable oil, vanilla extract, eggs, vinegar and red food coloring to a medium sized bowl and combine.
Add the wet ingredients to the dry ingredients and beat until well combined.
Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
Fill the cupcake liners about half way and bake for 15-17 minutes, or until a toothpick comes out with a few moist crumbs.
Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
Make the Frosting:

Combine the cream cheese and butter in a large mixer bowl and mix until smooth.
Add 2 cups of powdered sugar and mix until smooth.
Add the vanilla extract and mix until smooth.
Add the remaining powdered sugar and mix until smooth.
Pipe the frosting onto the cupcakes using a large open star tip. Top with assorted sprinkles and edible gold stars, if desired.

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