Raspberry Champagne Cupcakes

Hello Lovelies,
Happy New Year! I hope you had a great night?!
If you have some champagne leftovers, this recipe is exactly what you need! Today’s post is about cupcakes.

What you need: (for about 9 cupcakes)
For the dough:
For the raspberry filling:
  • 1/2 package frozen raspberries
  • 2 tbsp butter
  • 1 tbsp cornstarch
  • 1/2 tsp vanilla (Vanila Aromapulver 100 g)
  • 160 g sugar
  • 1 apple corer
  • 2 piping bags
For the frosting:
  • 3/8 cup butter (unsalted, room temperature)
  • 300 g powder sugar
  • 1/2 tsp vanilla (Vanila Aromapulver 100 g)
  • 1 pinch salt
  • 1/4 cup champagne
  • pink/red food colour (not the liquid one!)

Sekt Cupcakes Cupcake champagne

The recipe
  1. Preheat the oven to 175 degrees Celsius and place the cupcake liners on the tray.
  2. Mix the butter, sugar and egg together.
  3. Add vanilla and sour cream.
  4. In a medium-sized bowl whisk flour, baking soda, baking powder and salt together.
  5. While mixing the butter mixture add the flour mixture and the champagne spoon-wise.
  6. Fill the cupcake mixture in the liners until they are filled to 3/4.
  7. Bake the cupcakes for 18-20 minutes and let them cool completely.
  8. Remove the center of each cupcake with the apple corer.
The raspberry filling
  1. Melt the butter in a pot.
  2. Add vanilla, raspberries and sugar and cook the raspberries about 5 minutes on medium heat.
  3. As the mixture begins to bubble, remove the pot from the stove and mix 3 tbsp of the raspberry mixture with the cornstarch in an extra bowl.
  4. Add this mixture back to the raspberry mixture and whisk it occasionally.
  5. Let the filling cool completely and fill it in a piping bag.
  6. Fill the cupcakes with the raspberry filling.

Himbeerfüllung Cupcake champagne

 

 

 

 

 

 

 

 

 

 

 

 

 

The champagne frosting
  1. Beat the butter with a mixer.
  2. Add the powder sugar while you’re beating the butter spoon-wise.
  3. Add vanilla and salt.
  4. Finally, add the pink or red food colour. I like to use this one!
  5. Fill the pink icing in a piping bag and decorate the cupcakes with the frosting and sprinkles.
  6. Finish!

What I like most about these cupcakes is, that they aren’t sickly sweet, but because of the champagne and raspberry they taste fresh and tart. Of course, you can leave out the champagne or use one which is alcohol-free!

I would love to see your cupcakes on Instagram with the #elysiansoul!

Do you know my latest recipe? : Avocado Lime Pasta

Lots of Love,
Neva aka Elysian Soul



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