Recipe
RECIPE
FROM THE CUTIE PIE BAKERY AND CAKERY
Pink Champagne Raspberry Lemon Cupcakes
Hey there, it’s me, Lottie Lemon! Well, that wedding cake finally came together. And I think both Sam and Meg were happy with both versions of it. I thought I’d share a more manageable version of the recipe for you, where rather than a three-tiered wedding cake, you can bake scrumptious and gorgeous cupcakes using the very same recipe! These cupcakes are easy to make and add a touch of elegance, perfect for celebrating life’s special moments—and even enjoying them all on your own.
Here’s hoping the birds stay away from your cupcakes like they did my wedding cakes!
Happy baking!
Ingredients:
For the Cupcakes:
1 ⒈／⒋ cups all-purpose flour
1 tsp baking powder
⒈／⒋ tsp salt
⒈／⒉ cup unsalted butter, softened
? cup granulated sugar
2 large eggs, at room temperature
1 tsp vanilla extract
⒈／⒉ cup pink champagne or sparkling rosé (Yes! Real champagne!)
2 drops pink food coloring (optional)
For the Raspberry Lemon Filling:
⒈／⒉ cup raspberry jam
1 tbsp fresh lemon juice
1 tsp lemon zest
For the Champagne Buttercream Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
3 tbsp pink champagne (more champs!)
1 tsp vanilla extract
2 drops pink food coloring (optional, but I always do it to add a little pink pizzazz)
Instructions:
Make the Cupcakes:
1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl or a stand mixer, beat the softened butter and sugar together until light and fluffy (about 2-3 minutes).
4. Add Eggs and Vanilla: Beat in the eggs, one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
5. Add Champagne and Dry Ingredients: Gradually add half of the flour mixture to the wet ingredients, mixing on low until just combined. Pour in the pink champagne and mix, then add the remaining flour mixture and mix until smooth. If using, add pink food coloring and mix until just incorporated.
6. Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
Prepare the Raspberry Lemon Filling:
1. Mix Filling: In a small bowl, mix together the raspberry jam, lemon juice, and lemon zest until well combined. Set aside.
Fill the Cupcakes:
1. Core the Cupcakes: Once the cupcakes have cooled, use a small knife or cupcake corer to remove a small portion from the center of each cupcake.
2. Add Filling: Fill each cupcake with about a teaspoon of the raspberry lemon mixture. Place the removed cupcake tops back over the filling.
Make the Champagne Buttercream Frosting:
1. Beat Butter: In a large bowl, beat the softened butter until smooth and creamy (about 2-3 minutes).
2. Add Powdered Sugar and Champagne: Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined. Add the pink champagne and vanilla extract, and mix until smooth and fluffy. If desired, add pink food coloring for a light pink hue.
3. Frost the Cupcakes: Pipe or spread the buttercream frosting on top of each cupcake.
Decorate and Enjoy:
Optional Garnishes: Garnish with a fresh raspberry, edible glitter, or a slice of lemon for a beautiful touch.
Serve: Enjoy these light, flavorful cupcakes with a glass of bubbly for a truly special experience!
These Pink Champagne Cupcakes are perfect for any celebration, from birthdays to weddings or even a cozy night in.
I hope you enjoy every last bite.
Cheers!