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Categories:
flour baking powder salt white sugar canola oil eggs milk raspberry fresh raspberries Buttercream Frosting butter powdered sugar champagne
Viewed: 35 - Published at: 5 months agoIngredients
- 2 1/3 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon fine salt
- 1 1/2 cups white sugar
- 1/2 cup canola oil
- 2 eggs
- 1 1/2 cups whole milk
- 1/2 teaspoon raspberry extract
- 2 tablespoons pureed fresh raspberries
- Champagne Buttercream Frosting, recipe follows
- 1 pound unsalted butter, room temperature
- 6 cups powdered sugar
- 4 tablespoons Champagne, or 1 tablespoon Champagne flavoring
Method
- Preheat the oven to 325 degrees F. Line a regular-size cupcake pan with 18 cupcake liners.
- Sift together the flour, baking powder, salt, and sugar.
- In the bowl of an electric stand mixer with a paddle attachment, add the sifted dry ingredients and mix on low speed for 30 seconds.
- Slowly add the oil to the mixture until fine crumbs are formed.
- Add the eggs, milk, raspberry extract, and pureed raspberries and mix on low speed for 1 minute.
- Stop and scrape the bowl and paddle, and then mix on medium speed for 2 minutes.
- Fill the cupcake liners three-quarters full with batter and bake until baked through, about 20 minutes.
- Do not open the oven during this time.
- Cool cupcakes completely after baking.
- Put the Champagne Buttercream Frosting into a pastry bag and cut 1/2-inch off the tip.
- Frost each cupcake in a circular motion until the top of the cupcake is completely covered and serve.
- In the bowl of an electric stand mixer with a whisk attachment, whip the butter until creamed.
- Add the powdered sugar and champagne and mix until the ingredients are evenly incorporated and the frosting is smooth and creamy.
