White Chocolate – Blackberry Cupcakes with a Pink Champagne Frosting

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.

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Mix until just combined.  Do not overmix.

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Fill cupcake liners about 2/3 full.  The consistency will be a little different than normal cupcakes because of the pudding.

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Bake at 325 degrees for 20 minutes.  Let cool completely.

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If you have a cupcake corer – remove center.  If not, use a melon baller.  Place about a teaspoon of blackberry jam in the center.

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Frost with buttercream frosting.  Beat all ingredients together in an electric mixer until stiff.  Place in a pastry bag with a star tip.

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Enjoy!

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Recipe:

Cupcakes:
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

Frosting:
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!

Caroline