Champagne Cupcakes

Champagne Cupcakes

Yields: 24 cupcakes

Ingredients

Instructions

  1. Gather ingredients, mixing bowls, measuring cups, and hand or stand mixer, strainer for the raspberries, pan, muffin pan, cupcakes liners, decorating bag, large cupcake tip, and cupcake decorations of choice.
  2. Wash raspberries and place on towel to dry.
  3. Pre heat oven to 350 degrees.
  4. Place cupcake liners in muffin pan.
  5. In a large mixing bowl, add 3 egg whites, 1 box of white cake mix, 1/3 cup unsalted butter at room temperature, and 1 1/4 cup rose pink champagne.
  6. Mix well. Add a dab of red food coloring and mix in using a spatula. Start with just a little food coloring and add more if needed. A little goes a long ways.
  7. Fill cupcake liners 3/4 full of cupcake mixture.
  8. Cook for 20 minutes.
  9. Let cool.
  10. Start your raspberry champagne drizzle as the cupcakes cool. Place a pan on medium heat. Add 3/4 cup rose champagne, 1 cup raspberries, and 3/4 cup sugar. Let bubble for 10 minutes while whisking frequently.
  11. Strain raspberries into a bowl to remove the seeds. Let cool.
  12. In a large mixing bowl, add .5 cup vegetable shortening, .5 cup unsalted butter, and 4 cups powdered sugar. Use the hand mixer to thoroughly mix into a frosting.
  13. Add a dab of red food coloring to frosting. remember the coloring goes a long way. Stir in completely.
  14. Place frosting in decorating bag with tip of choice. I prefer the larger tips. Frost each cupcake.
  15. Drizzle each cupcake with a dab of raspberry champagne sauce. Just use a small spoon and pour a pinch on each cupcake.
  16. Decorate further as you wish. Today I placed a decorative candy pearl on each. A fresh raspberry, cake sparkler or glittery sprinkles would also be great options.
  17. Enjoy!