The new year is quickly approaching, which means it's time to celebrate with dear friends and pop some bubbly. I love champagne, but I don't love the headache that follows, which is why I was so excited to find this yummy recipe for raspberry cupcakes with champagne frosting. I can still enjoy the sweetness, but avoid a pounding head. They would be perfect to bring to whatever New Years gathering you are planning on attending.
- 2 1/3 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon fine salt
- 1 1/2 cups white sugar
- 1/2 cup canola oil
- 2 eggs
- 1 1/2 cups whole milk
- 1/2 teaspoon raspberry extract
- 2 tablespoons pureed fresh raspberries
- Champagne Buttercream Frosting, recipe follows
Preheat the oven to 325 degrees F. Line a regular-size cupcake pan with 18 cupcake liners.
Sift together the flour, baking powder, salt, and sugar. In the bowl of an electric stand mixer with a paddle attachment, add the sifted dry ingredients and mix on low speed for 30 seconds. Slowly add the oil to the mixture until fine crumbs are formed. Add the eggs, milk, raspberry extract, and pureed raspberries and mix on low speed for 1 minute. Stop and scrape the bowl and paddle, and then mix on medium speed for 2 minutes.
Fill the cupcake liners three-quarters full with batter and bake until baked through, about 20 minutes. Do not open the oven during this time. Cool cupcakes completely after baking.
Put the Champagne Buttercream Frosting into a pastry bag and cut 1/2-inch off the tip. Frost each cupcake in a circular motion until the top of the cupcake is completely covered and serve.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Champagne Buttercream Frosting: