This post is sponsored by Wayfair.
All opinions are my own. For more information, see my disclosures here.
When Wayfair asked me to participate in their Cocktail to Cupcake campaign, I couldn’t say no. I had to create a cupcake based on my favorite cocktail. It didn’t take long for me to decide what I wanted to do – our wedding signature drink!
Alcohol and sweets? Yep, I’m in.
But then it hit me… I would actually have to bake something. To be honest, I’m not the best baker. Although I have a sweet tooth, I much prefer cooking over baking. This is why you don’t see many baked goods recipes here on the blog. {I’m getting better}. So, If I can follow this recipe, not burn my kitchen down, and create a delicious dessert, so can you. Keep reading!
Wedding photos by Jeff Frandsen
Our wedding cocktail was champagne mixed with St. Germain elderflower liquor and topped with a raspberry. St. Germain can be pretty expensive, and since I knew I would only need a little bit of it for this recipe, I left it out. My wallet is thanking me (& so will yours). The cupcakes turned out just fine without it and I’m so excited to share the recipe with you.
- 3 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup salted butter, room temperature
- 1 1/2 cups sugar
- 5 egg whites
- 3 teaspoons vanilla
- 1 cup champagne, room temperature (I used Barefoot Pink Moscato Champagne)
- Zest of 1 lemon (optional)
- 1 cup unsalted butter, room temperature
- 2 tablespoons pureed raspberries (seeds removed)
- 5 1/4 cups confectioner’s sugar
- 1/4 cup champagne (I used Barefoot Pink Moscato Champagne)
- 2 teaspoons vanilla
- Preheat oven to 350 degrees and line muffin pans with cupcake liners.
- In a medium mixing bowl, whisk flour, salt, baking powder (and optional lemon zest). Set aside.
- In a stand mixer bowl, beat the butter and sugar until light and fluffy.
- Add egg whites and vanilla extract to the butter and sugar mixture.
- Slowly add the dry ingredients and the champagne, alternating. Mix until combined. Do not over mix.
- Fill cupcake liners 2/3 full with batter.
- Bake for 16-18 minutes.
- Remove cupcakes from pan and let cool on wire racks.
- In a stand mixer bowl, beat butter until creamy.
- Add pureed raspberries and vanilla extract.
- Gradually add confectioner’s sugar until well mixed.
- Add champagne slowly until desired consistency.
- Place icing in refrigerator for 5-10 minutes to thicken.
- Add icing to piping bag and frost cupcakes.
- Top each cupcake with a raspberry.
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These sound (and look) so yummy!
YUM. Wow. These would be perfect for my birthday in a few months!
Make them! If I can do it … anyone can 🙂