Raspberry Champagne Cupcakes
Everyone always asks me what inspires me to make the dishes that I do. Well to be frank often times, it’s what I’m craving, but not to go without saying that for a foodie like me, inspiration is everywhere and can be pulled from anything. I have a one track mind in the sense that I’m always thinking about food. What yummy thing can I put in my mouth next?
The other night, after a long day with the Gabs, I found myself tossing and turning. Finally, Mister Insomnia won once again and I found Pretty Woman playing on tv. It’s always a pleasure for me to sprawl out, zone out, and allow the television to suck me into its stories. In everyday life, I don’t watch it at all. I find most of it to be rubbish and can’t believe some of the crap that’s considered “kid-friendly entertainment” these days. *Rolls eyes and groans* Don’t even get me started on the crap-quality songs that kids innocently gravitate towards. To them, it’s up-beat and fun when really, Flo Rida wants them to blow his whistle?!
Luckily, tv it did its job and I think I fell asleep on the couch half way through but not without seeing the part where Edward orders Strawberries and Champagne for Vivian because “it brings out the flavor of the champagne.” Voila! The next day found me rummaging through the fridge and pantry to whip up something that echoed the sentiments of this classy and seductive pairing. Despite not having strawberries and only raspberries, it turned out beautifully and it’s something I want to share with you!
- 1¾ c unbleached all purpose flour
- ½ ts baking soda
- ¼ ts baking powder
- ¼ ts salt
- 1 stick soft unsalted butter
- 1 c sugar
- 1 ts pure vanilla extract
- 2 room temperature eggs
- ½ c room temperature whole milk
- ¼ c fresh raspberry puree
- ⅓ c room temperature champagne
- Sift your dry ingredients together and set aside.
- In a separate bowl, cream together you butter and sugar. Tip in your vanilla.
- Slowly add in your eggs, one at a time.
- Stream in your milk, then your raspberries, and finally your champagne.
- In three separate additions, mix in your dry ingredients. Do not over mix.
- Bake at 350 for 17-19 minutes.
Here’s how to make the Buttercream. Just omit the cream and sub in Champagne.
You can find the edible “sparkle or glitter” at your local craft store. I found mine at Michaels. Additionally, vodka works better than water.
Love & Fancy Pants Cupcakes,
Your Squishy Monster ^.^