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
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. We rang in the New Year in style last night. Thought I would share just a few pictures of our New Years Eve party. Here's to a fabulous new year.
Ciao!
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