Monday, April 29, 2013

Wedding Cupcakes...Champagne Cupcakes with Raspberry Filling and Champagne Frosting

Sometimes I am at a loss for words...or well just don't know where to start.  The weekend before last was crazy.  Granted, I knew when I agreed back in September what I was getting into when I said I would make cupcakes for a friends wedding.  It was tough, tiring and totally, 100% worth it.  It was my FIRST time baking the dessert for a wedding and I was completely honored to be doing it!

I started around 7:30am and was done around 10:30pm on Saturday...149 cupcakes (three different types) and a three layer 9-inch cake later, I was definitely ready for bed.  But it really was a lot of fun, and something that I was proud of...just me, myself and I had completed this task.  Well, plus Charles' help as my official tester. The cupcakes turned out great, and I am not sure why, but my frosting has ever turned out more fluffy.  After baking for the entire day, and then putting the finishing touches on the cake, it made me even more certain that this is what I want to do someday! 

It really did turnout to be an entire day of baking.

I did do a little prep the day before...mixing the dry ingredients for two of the types of cupcakes was a huge time saver the next day.

There were a lot of different ingredients involved because these were some pretty time intensive cupcakes...first things first was cutting up the caramels.

The finished product...four dozen Salted Caramel Cupcakes.

And more than four dozen Champagne Raspberry Cupcakes...a flavor combination that was surprisingly delicious and made a yummy cake too!
The champagne cupcakes become raspberry champagne cupcakes by cutting out the tops and filling them.

Setting up...

Oh and a three layer nine inch champagne cake, with raspberry filling and champagne frosting.

Champagne Cupcakes: (Recipe adapted from Booze Cakes)
*makes approximately 2 dozen cupcakes
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
1 teaspoon vanilla extract
6 egg whites
3 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup Champagne or sparkling wine

Raspberry Filling:
3 tablespoons raspberry jam
2 teaspoons water

Champagne Buttercream Frosting:
1/2 cup (1 stick) unsalted butter, softened
3 cups powdered sugar, sifted
2-4 Tablespoons champagne at room temperature
1 teaspoon vanilla extract

1.  Preheat the oven to 350 degrees F.  Line two cupcake tins with paper or aluminum liners and spray with non-stick cooking spray only on the bottom.

2.  In a large mixing bowl, cream together butter and sugar until well combined.

3.  Whisk in vanilla extract and 3 of the egg whites, set aside.

4.  In a medium sized mixing bowl, whisk together flour, baking powder and salt.

5.  Starting and ending with the dry ingredients, alternate between adding the dry ingredients and the champagne to the wet ingredients just until combined.

6.  In a small mixing bowl, using an electric mixer on high speed, mix the remaining 3 egg whites until soft peaks form.  Gently fold egg whites into cake batter just until combined.

7.  Using a tablespoon or cookie scoop, fill liners 3/4 full with batter.  Bake for 16 to 18 minutes or until tester comes out clean.  While cupcakes are cooling prepare raspberry filling and champagne frosting.

8.  In a small sauce pan over medium heat, combine the seedless raspberry jam and water.  Heat until jam has dissolved.  Let cool for just a few minutes...this is the perfect time to make the frosting.

9.  In a medium mixing bowl, using an electric mixer on high speed, cream butter until light and fluffy, then mix in the vanilla extract and one cup of powdered sugar until well combined.

10.  On a lower speed, mix in champagne.  It may not fully incorporate, but will fully mix in when adding the remaining powdered sugar.

11.  Gradually mix in the powdered sugar, one cup at a time, until it has reached the desired consistency. 

12.  Once cupcakes have cooled, using a pairing knife cut out the center top of the cupcakes. (check out the picture above.)

13.  Using a tablespoon, fill the cupcakes with raspberry filling and then frost generously.  Serve and enjoy!  (If not eating right away, store at room temperature.)

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