Champagne Cupcakes

1/1/2016

Happy New Year!!!

What better way to kick off a brand new year of recipe blogging than with a festive raspberry filled champagne cupcake? I had good intentions of posting this recipe before New Years Eve so that you could make them for your New Years Eve celebrations but things just got a little to busy. BUT, if you have a little leftover champagne this morning that you don't really know what to do with - these cupcakes work with champagne that may have lost a little of it's bubbles.

Raspberry Filled Champagne Cupcakes
1 2/3 cups all purpose flour
1 cup sugar
1/4 tsp baking soda
1 tsp baking powder
3/4 cup salted butter, room temperature
3 egg whites
3/4 tsp vanilla extract
1/2 cup sour cream
1/2 cup + 2 tbsp champagne
1 batch of raspberry filling
vanilla buttercream

Combine butter, egg whites, vanilla, champagne and sour cream in bowl of standing mixer. Beat until combined.

Combine flour, sugar, baking soda and baking powder.

Add dry ingredients to mixer and mix until just combined.

Scoop batter into cupcake pan.

Bake 22 minutes at 350.

Cut a hole in the center of each cupcake.

Fill each hole with a spoonful of raspberry filling.

Top with a swirl of vanilla buttercream and another spoonful of raspberry filling. I made some festive little decorations for my cupcakes using small skewers and some leftover Christmas tinsel.