We love a good cupcake almost as much as we love a flute full of bubbly. So, it was only a matter of time until we figured out a way to combine the two. But unlike Ike and Tina, this is one happy marriage. Champagne cupcakes aren’t a revolutionary new idea, but when you top them with a raspberry lemon buttercream, they taste as if they could start one.
But our resident know-it-all, Chris, does have a revolutionary new method of eating them. Read about how you’ve been doing it wrong here.
lemon raspberry buttercream frosting For the cupcakes: Preheat oven to 350°. In a mixer with a paddle attachment, beat together butter and sugar until light and fluffy. Add eggs, one at at time, mixing thoroughly after each. In a large mixing bowl, mix flour, baking powder, baking soda, and salt. In a separate bowl, whisk together yogurt, vanilla and champagne. Alternate adding mixtures to butter/sugar mixture while beating on medium speed. Beginning and ending with flour mixture. Line 16 muffin tins with cupcake liners and mist lightly with cooking spray. Add batter to tins, 1/4 cup in each. I use a thumb press ice cream scoop. ake for 15-20 minutes or until a toothpick inserted in center of cake comes out clean. For the frosting: Pureé raspberries in blender or food processor then press through a fine sieve or food mill fitted with finest disc to remove seeds. In a mixer with a paddle attachment, beat at low speed 1/2 cup of sugar, raspberry juice, lemon juice, lemon zest and vanilla until well combined. Increase speed to medium-high and add remaining sugar and beat until light and fluffy. Another helpful tip: place piping bag with end attached into a tall drinking glass and roll the ends over the outside of the glass. Fill with icing and remove. This will keep the icing off the opening of your piping bag and eliminates mess.
makes 16 cupcakes
