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.
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 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
recipe by Lauren Kapeluck

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

  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 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:
1 cup unsalted butter, room temperature
3 tablespoons pureed raspberries (strained to remove seeds)
5 cups confectioner’s sugar
1/4 cup champagne (I used Korbel Sweet Rose)
1 teaspoon vanilla

  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.

Courtesy: The Cake Blog


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