In Tatiana Delaserna, Tips and Tricks, Uncategorized

With Valentine’s Day right around the corner, we wanted to give you something extra special.  Check out this recipe for Champagne & Raspberry Cupcakes that your valentine will love! All you’ll need is two bottles of bubbly, one to bake with and one to drink, as long as you’re twenty-one and up.


For the cupcakes:

  • 2 ¾ cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1 ½ cups sugar
  • 1 cup champagne, room temperature (I used Korbel Sweet Rose)
  • 5 egg whites
  • 2 teaspoons vanilla

For the Buttercream:

  • 1 cup unsalted butter, room temperature
  • 3 tablespoons pureed raspberries (strained to remove seeds)
  • 5 cups confectioners’ sugar
  • ¼ cup champagne (I used Korbel Sweet Rose)
  • 1 teaspoon vanilla

For the Assembly:

  • 20 additional fresh raspberries


Make the Cupcakes:

  1. In a medium bowl, whisk together the flour, baking powder, and salt.   Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed 4 minutes until light and fluffy.
  3. Add egg whites, one at a time, beating well after each addition and scraping sides of the bowl as needed.
  4. Add the vanilla extract and mix again.
  5. Gradually add the dry ingredients and the champagne, alternating, starting and ending with the dry ingredients.  Mix until just combined, being careful not to over mix.  Scrape downsides of the bowl as necessary.
  6. Fill cupcake liners ⅔ full with batter.
  7. Bake for 18 minutes or until a toothpick inserted in the center comes out clean.
  8. Let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling.
  9. Once cupcake is completely cool, frost with Raspberry Champagne Buttercream.

Make the Buttercream:

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter until creamy.
  2. Add in raspberry puree and vanilla extract.  Mix well.
  3. Gradually add confectioner’s sugar, 1 cup at a time.  Mix and scrape sides of the bowl as necessary.
  4. Add champagne as necessary to create desired consistency.
  5. Place icing in a piping bag fitted with a large round tip and frost cupcakes.
  6. Garnish with a raspberry on top.

We’re so thankful to have such amazing clients and look forward to spreading more love this February!

Looking for a San Antonio Realtor you can trust? Contact Cornice & Cobble Realty Group Today!

(Recipe Author: Lauren Kapeluck)
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