Wanna say BE MINE with the perfect dessert?  Try our RASPBERRY + CHAMPAGNE CUPCAKE RECIPE.

Paired with a light and fluffy raspberry champagne buttercream, these lovely cupcakes are super moist and delicious. The subtle tint of pink in the icing from the pureed raspberries will make your heart swoon. These cupcakes are a simple, yet, sophisticated treat for a romantic date night with your honey!

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 (we 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 (we used Korbel Sweet Rose)

• 1 teaspoon vanilla

For the Assembly:

• 20 additional fresh raspberries

INSTRUCTIONS

Make the Cupcakes:

1. Preheat oven to 350 degrees and line muffin pans with cupcake liners.

2. In a medium bowl, whisk together the flour, baking powder and salt.   Set aside.

3. In bowl of stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed 4 minutes until light and fluffy.

4. Add egg whites, one at a time, beating well after each addition and scraping down sides of bowl as needed.

5. Add the vanilla extract and mix again.

6. Gradually add the dry ingredients and the champagne, alternating, starting and ending with the dry ingredients.  Mix until just combined, being careful not to over mix.  Scrape down sides of bowl as necessary.

7. Fill cupcake liners ⅔ 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.

Make the Buttercream:

1. In bowl of stand mixer fitted with the paddle attachment, beat butter until creamy.

2. Add in raspberry puree and vanilla extract.  Mix well.

3. Gradually add confectioner’s sugar, 1 cup at a time.  Mix and scrape 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.