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Winning Recipe Raspberry Cupcakes with Champagne Buttercream Frosting

Winning Recipe Raspberry Cupcakes with Champagne Buttercream Frosting

Recipe courtesy Andrea Ballus, Cupcake Wars 2010

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (37)

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Average Rating:

Total Reviews: 37

Showing 11-20 of 37

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  • on October 30, 2011

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    Amazing!

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  • on October 12, 2011

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    I loved this recipe, I made it for my sister's 18th birthday and everyone liked it. I added more than the recipe's amount of Champagne to the recipe to give it flavor and added extra raspberry puree to the batter to give it more flavor. Very good though :

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  • on September 16, 2011

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    I only made the frosting part. I didn't have champagne so instead I used some Preseco (not sure how to spell it. The taste was amazing and all my friends were impressed with the dignified flavor!

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  • on September 13, 2011

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    I made these for my sons birthday because he is a big raspberry fan. But I made a cake instead of cupcakes. The cake was moist and delicious. Frosting was good but didn't really taste like champagne.

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  • on September 01, 2011

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    I loved these cupcakes! I did tweak the recipe just a bit though. I used 1 1/2 tsp raspberry extract and 4 tbsp of puree. I wanted them to have a super berry flavor, which they did. They were fantastic, and I got 2 dozen cupcakes out of the batter ( standard size instead of 18. I still had batter left over for probably 6 more, but I tossed it because I didn't want to mess with making any more. The frosting was good, but it does make a lot. I will freeze the extra, never have done this but will see how it works out!

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  • on July 25, 2011

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    I made these cupcakes because my hubby had a cupcake craving. :
    I enjoyed them, as did my husband. I made them according to the recipe and thought they turned out well. They were moist and soft, and the champagne balanced well with the flavor of the raspberry. I topped them with a fresh raspberry garnish that my mother in law said, "made the cupcake". I'm not really a big cake person, but my husband is and he thought they were great. My brother in law wants a batch for his birthday, and my mother in law said that those cupcakes were the best tasting thing she's had in long time.

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  • on July 17, 2011

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    Has anyone tried using strawberries? Does it have the same consistency? I'll take the advice of other viewers and add more than the recipe calls for. Thanks!!

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  • on July 07, 2011

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    I love these cupcakes, they were great. I made them for my son's after rehersal dinner. I did have to add extra champagne to the buttercream frosting. Excellent cupcake, love this receipe!

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  • on June 23, 2011

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    What about just folding in the puree so the color of the cupcakes isn't all muddy?

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  • on June 16, 2011

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    I really liked these cupcakes! But the other reviewers are right, it does need some tweaking:

    For the cupcakes, I added more raspberry puree and should have added more extract too because the raspberry flavor could have been stronger.

    I'm not sure what others are saying about getting "muffins", I thought they were very moist!

    I felt the frosting was WAY too buttery so I added an extra 3c of powdered sugar to the halved recipe. And you need to add more champagne. A LOT more. I think I added 15 tbsp to mine! This will give it a wonderful, distinct punch!

    The great thing is once you add enough champagne, the consistency suddenly changes and it becomes light and bubbly just like champagne!

    Put it in the fridge for an hour to set the texture and be careful while frosting, if it is piped or handled too much the air will leave the frosting and it won't be as fluffy. I just spread it on with a butter knife, they won't look like the ones in the show but it will taste wonderful!

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