Photo: Winning Recipe Raspberry Cupcakes with Champagne Buttercream Frosting
Ingredients
- 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
Directions
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:
- 1 pound unsalted butter, room temperature
- 6 cups powdered sugar
- 4 tablespoons Champagne, or 1 tablespoon Champagne flavoring
In the bowl of an electric stand mixer with a whisk attachment, whip the butter until creamed. Add the powdered sugar and champagne and mix until the ingredients are evenly incorporated and the frosting is smooth and creamy.
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By gina5296
on March 14, 2012
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This recipe definitely has the consistancy of muffins. Would anyone suggest using cake flour instead of all purpose flour? I've never used cake flour before. I added 1 more tsp of raspberry extract to the batter as the flavor was too bland, and that did the trick. So I just need some advice to not have the muffin consistancy. Thanks!
By NCgirl1011
on February 17, 2012
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First time making cupcakes ever, so perhaps this is user error but my cupcakes turned out more like muffins. They didn't tast horrible, but not great. The frosting was okay, I added some raspberry extract to the frosting and I liked it more. It would almost be better to make as muffins with a raspberry butter spread with some warm tea, that would be nice.
By kevinmeyer83
Rochester,NY
on February 07, 2012
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These cupcakes came out amazing. I deff. would make these again. added more champagne and raspberry puree for more flavor
Read all 33 reviews