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
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.
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