These cupcakes with champagne and raspberries are a delicious treat that combines the class of champagne with the sweetness of fresh raspberries. It's perfect for celebrating important events or just enjoying a fancy dessert.
Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1/2 cup Champagne. 1/4 cup whole milk. 1 tsp vanilla extract. 1 cup fresh raspberries.
Instructions: Preheat your oven to 350F 175C and line a cupcake tin with paper liners. In a bowl, whisk together the flour, baking powder, and salt. Set aside. In another bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the Champagne, milk, and vanilla extract until well combined. Gradually add the dry ingredients to the wet mixture and mix until the batter is smooth. Gently fold in the fresh raspberries. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, you can frost the cupcakes with your favorite champagne-infused frosting and decorate with additional raspberries, if desired.
Prep Time: 20 minutes
Cook Time: 18-20
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