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 hjlund
on May 14, 2013
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This was so yummy, instead up using all the dry ingredients I subbed a devils food cake mix and just added oil,eggs, and milk along with all the raspberry ingredients. I have had to many compliments and request to make them again.
By stacib5_12135587
Muncie, 53
on May 09, 2013
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I really loved these cupcakes and especially the champagne buttercream. I used a Spumonti sparkling wine and it was a bit too sweet for my taste, so next time I will use something drier. I also plan to add a homemade raspberry jam to boost the raspberry flavor. The texture is rather different than most cupcakes, but we didn't mind that!
By Leigh13
Colorado
on March 31, 2013
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I live at 9000' and used the following adjustments and they turned out to be the greatest looking cupcake I have ever made at this altitude! (The texture turned out like a cupcake, not a muffin - like other reviews state, and they are delicious, too! If you are in the mountains like me, use: 1 egg (not 2, 2 C.+ 2 T. flour, 3/4 T. baking SODA, 1 1/4 c. sugar, 3/4 c. oil, 1 1/2 t. raspberry extract (I didn't have raspberries. I am using a different recipe for the frosting...
Read all 37 reviews