Comin' atcha a little late, but here is my good friend Natasha's recipe for delicious Pink Champagne cupcakes!
Natasha blogs about all her fabulous baking creations over at Natasha's Creative Confections...do stop here, go check out her other to-die-for desserts. You won't regret it, though your waistline might. : )
2 cups white sugar1 (3 ounce) package raspberry flavored gelatin
1 cup butter, softened
4 eggs, at room temp.
2 3/4 cups sifted cake flour
2 1/2 tsp. baking powder
1 cup milk
1 Tbsp. vanilla extract
1/2 cup raspberry puree made from frozen sweetened raspberries
Preheat oven to 325F and line muffin tins with cupcake liners.
In a large bowl, cream together the butter, sugar and dry raspberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk.
Blend in vanilla and raspberry puree. Divide the batter among the cupcake liners. Bake for 15-18 mins (depending on your oven!), or until a small knife inserted into the center of the cake comes out clean.
Allow cupcakes to cool in their pans over a wire rack for 10 mins before removing to cool completely.
RECIPE (Frosting)3 1/4 cups powdered sugar
1 cup butter, at room temperature
1/2 tsp. vanilla extract
4 Tbsp. champagne
With an electric mixer, beat together sugar and butter. Mix on low until well blended, and then on medium for about 3 minutes. Add vanilla and champagne, beating on medium for another minute.
The frosting is now ready, and you can frost your cupcakes any way you'd like. I piped them on using a sandwich bag by opening the bag inside a large glass, adding the frosting and then twisting the top as I held it. Cut a small hold in one corner and then pipe the frosting on in circles.
Add sprinkles or another type of decor :)
They are seriously delicious! Enjoy!
And thank you Natasha for your wonderful recipe! Now go check out her blog, and let your taste buds get inspired!Love, Sav