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Thursday, January 17, 2013

Raspberry Almond Champagne Cupcakes!

Delicious raspberry almond champagne cake topped with a sweet pink almond champagne frosting, gold sugar and cute mini heart sprinkles. 

Raspberry Almond Champagne Cupcakes 

1 1/2 Cups Flour
1 Cup Sugar
1 1/4 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
2 Eggs
1/2 Cup Oil
1/2 Cup Milk
2 Teaspoons Almond Extract
2 Tablespoons Almond Sparkling Wine (I love the Trader Joe's brand and it's only $5.99)
1 Pint Fresh Raspberries, chopped

1. Pre-heat oven to 350 degrees and line your cupcake pan with your cupcake liners
2. Combine all ingredients, except raspberries, in your mixing bowl and mix on medium speed for 2 minutes
3. Fill each baking cup with 2 tablespoons of batter, 1 tablespoon of your chopped raspberries, and top with 1 more tablespoon of batter
4. Place cupcakes in your pre-heated oven and bake for 12-15 minutes.  To check cupcakes, insert a toothpick into one of your cupcakes, it should come out clean
5.  Let cupcakes cool on a wire rack and prepare your frosting

Almond Champagne Buttercream Frosting

2 sticks unsalted butter, room temperature
4 1/2 Cups Confectioner's Sugar
2 Tablespoons Almond Champagne
2 Teaspoons Almond Extract
Pink Gel Color (optional)

1. Combine butter and 3 cups of the confectioner's sugar in your mixing bowl, mix on medium speed until just combined
2. Add the remaining confectioner's sugar, almond champagne and almond extract, mix on medium speed until just combined
3. Add the coloring, amount depends on how pink you would like your cupcakes
4. Place frosting in a piping bag fitted with your favorite decorating tip


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