Ingredients
Equipment
Method
- Preheat your oven to 350 degrees F (175 degrees C). Line muffin pans with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 4 minutes until light and fluffy.
- Add the egg whites one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
- Add the vanilla extract and mix again.
- Gradually add the dry ingredients and the champagne, alternating between them. Start and end with the dry ingredients. Mix until just combined, being careful not to overmix. Scrape down the sides of the bowl as necessary.
- Fill cupcake liners ⅔ full with batter.
- Bake for 18 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pans for 5 minutes, then remove them to wire racks to finish cooling completely.
- Once the cupcakes are completely cool, frost them with the Raspberry Champagne Buttercream.
- To make the buttercream: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until creamy.
- Add the raspberry puree and vanilla extract. Mix well.
- Gradually add the confectioners' sugar, 1 cup at a time. Mix and scrape down the sides of the bowl as necessary.
- Add champagne as needed to create your desired consistency.
- Place the icing in a piping bag fitted with a large round tip and frost the cupcakes. Garnish each cupcake with a fresh raspberry on top.
Notes
These cupcakes are perfect for parties, weddings, or any special occasion. For a deeper raspberry flavor, you can add a tablespoon of raspberry liqueur to the buttercream.