The other day I found myself in the position of having to make 2 different types of cupcakes within 2 days for 2 events. Not really sure why I volunteer myself for these things – perhaps it’s because I don’t mind baking. So naturally, I went to Pinterest for to find a quick and easy recipe for at least one of the two batches – and I found this little beauty: http://www.livingbettertogether.com/2014/01/raspberry-champagne-cupcakes.html
What I like most about this recipe is that it uses a box cake mix and embelishes it so it doesn’t at all taste like a standard cupcake from a box. Simply mix all the ingredients together and voila!
I think what really made the cupcake though was the champagne frosting. Just a few tablespoons really transformed a standard buttercream frosting.
Anyways, start by making the cupcakes. Mix all ingredients together in a bowl.
Mix until just combined. Do not overmix.
Fill cupcake liners about 2/3 full. The consistency will be a little different than normal cupcakes because of the pudding.
Bake at 325 degrees for 20 minutes. Let cool completely.
If you have a cupcake corer – remove center. If not, use a melon baller. Place about a teaspoon of blackberry jam in the center.
Frost with buttercream frosting. Beat all ingredients together in an electric mixer until stiff. Place in a pastry bag with a star tip.
1 box white cake mix
1 – 3.4 oz package white chocolate instant pudding
4 egg whites
1 cup sour cream
1 cup vegetable oil
1/2 cup milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup blackberry jam – filling
1 cup unsalted butter
4-5 cups confectioner’s sugar
3 Tablespoons Pink Moscato Champagne
For the cupcakes: Mix all ingredients together in a medium bowl. Fill cupcake liners about 2/3 full. Bake at 325 degrees for about 20 minutes – until done. Let cool completely. Remove the core of the cupcake with a cupcake corer or melon baller. Drop about a teaspoon of blackberry jam in the center of each. Meanwhile – make the frosting. Beat all ingredients together in an electric mixer until smooth with stiff peaks. Place in a pastry bag with a star tip. Frost cupcakes. Enjoy!