Champagne cupcakes

As I mentioned in the Strawberry cupcake post, I made 6 dozen cupcakes for a cousin’s graduation party. I wanted to try the champagne cupcakes since they seemed fitting for the celebratory occasion.

The cake was deliciously moist and had a great texture. The frosting did as well. I couldn’t really taste a strong champagne flavor but hubby said he really could. They were definitely a hit.

Champagne Cupcakes – from Crazy about Cupcakes
2/3 cup butter, at room temperature
1 1/2 cups granulated sugar
2 3/4 cups all-purpose flour
3 tsp baking powder
1 tsp salt
3/4 cup champagne
6 large egg whites, at room temperature

Preheat oven to 350. Insert liners into a medium cupcake pan.

In a large bowl cream together butter and sugar until light and fluffy, about 3-5 minutes.

In a separate medium bowl sift together the flour, baking powder, and salt.

Blend the dry ingredients into the creamed mixture alternately with champagne.

In a large clean bowl, beat the egg whites on high speed until stiff peaks form. Fold one-third of the egg whites into the batter until blended, then fold in the remaining egg whites until well blended.

Fill the cupcakes liners 3/4 full. Baker for ~20 minutes or until a toothpick inserted in the center of the cupcake comes out clean. Cool in pan.

Once completely cooled, brush 1 Tbsp of champagne onto the tops of the cupcakes.
Champagne Frosting – from Crazy about Cupcakes
3/4 cup vegetable shortening
12 Tbsp (1 1/2 sticks) unsalted butter, at room temperature
3 Tbsp champagne
4 1/2 cups confectioners sugar

In a large bowl beat the shortening and butter until combined. Add the champagne. Slowly add the confectioners sugar and beat until smooth.

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31 Responses to “Raspberry Curd and an Interesting Twist on a Breakfast Sandwich”

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    Sunshine — April 21, 2010 at 12:16 pm

    Thank God for the weird flavors and for not making em the only weirdo foodie out there. This sounds heavenly, and I can’t wait to try my hand at the curd this weekend.

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    yumventures — April 21, 2010 at 1:20 pm

    I am practically addicted to lemon curd, and since raspberries are by far my favorite berry I would be scared to make this, have so much left over, and pour it over everything I could eat! The breakfast sandwich also looks good, never had sweet with the eggs, but its worth a shot! Would be great with french toast, and I love cream cheese with sweet jam 🙂

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    Katie — April 21, 2010 at 1:22 pm

    Jen, that curd looks just wonderful! I LOVE raspberry!

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    hannah! — April 21, 2010 at 1:31 pm

    it’s okay to have a weird tastebud. it all matters if you like it (: i think flutternutters are weird in comparison 😛 no offense, people!

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    Pam — April 21, 2010 at 2:07 pm

    Mmm, this sounds fantastic! I’m so used to curd being citrus – this would be a nice change of pace.

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    Sarah — April 21, 2010 at 2:21 pm

    You’re not the only one! Growing up, when we didn’t have tomato soup with our grilled cheese, there was usually jam spread on it after it was grilled. It’s a weird combo that one of my parents inroduced, but it’s surprisingly good.

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    Bridget — April 21, 2010 at 2:56 pm

    Ooh, raspberry curd sounds fantastic.

    Your sandwich seems like the breakfast version of a monte cristo sandwich, and I really like monte cristos.

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    mrs. c — April 21, 2010 at 5:26 pm

    i have never had raspberry curd and it sounds yummy. I think it would taste great on french toast. i might just have to try this!

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    Joanne — April 21, 2010 at 6:13 pm

    I actually love egg and jam sandwiches! I think it’s pretty weird…but oh so delicious. that curd looks fantastic! Gorgeous color.

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    Kelly — April 21, 2010 at 11:47 pm

    Wow, this could totally solve my problem with breakfast sandwiches. I just REALLY like sweetness in my breakfast but I want to like breakfast sandwiches because egg is so filling and good for you…I am definitely going to try this!

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    Kerstin — April 22, 2010 at 4:11 am

    I bet the sweet/savory combo is yummy! I’ve never made curd for a cake before but hope to soon – it sounds so delicious and versatile.

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    Elina — April 22, 2010 at 1:30 pm

    I’ve heard of this combo before and I have to say – it grosses me out and intrigues me at the same time. Maybe I’ll get the guts to try it some day. You do make it sound delicious 🙂

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    Sook — April 22, 2010 at 7:38 pm

    Oh wow, the curd looks so beautiful! The consistency looks perfect!

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    Kimberly Alexandra — April 22, 2010 at 8:01 pm

    Funny this should come up b/c I just had a ham & egg sandwich last night and I almost always have to add strawberry jam to that! Adding raspberry curd is sure to be just as good.

    🙂 Kimberly @ Poor Girl Eats Well

    PS – that curd is simply gorgeous!

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    smellslikehome — April 22, 2010 at 10:21 pm

    ooo i think i know which cake you’ll be posting soon…if it’s the one i’m thinking of, i have to say, this curd was the best filling i could imagine for that cake. this curd was just awesome (and i’m not a raspberry fan) and yours looks gorgeous!!

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    ABowlOfMush — April 22, 2010 at 10:29 pm

    Wow that is the most beautiful thing I’ve ever seen!

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    whisk-kid — April 23, 2010 at 4:12 am

    This certainly sounds like an interesting combination. I suppose it’s similar to a monte cristo, no? I’d love to give it a try!

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    A Cup Full of Cake — April 23, 2010 at 5:23 am

    I saw this recipe yesterday and immediately printed it. I made Vanilla raspberry cupcakes for a friend’s birthday and wanted to make them a little extra special. This curd is amazing. Its a little thinner than lemon curd but that was perfect for what I wanted. I didn’t want that thicker consistency. I will link to your blog when I post the cupcakes with pics and recipes to mine!
    Shanna
    http://acupfullofcake.blogspot.com/

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    ButterYum — April 23, 2010 at 12:38 pm

    I believe you when you say it tastes great with eggs. I’m not a ketchup fan, but I do like it on scrambled eggs – completely changes the flavor of both!

    I’m surprised your curd didn’t thicken after being chilled.

    Btw, tell you hubby that it’s true cheese and jelly seem like a strange combo, but well prepared cheese platters always include fruit selections (pears, grapes, etc) – they compliment one another beautifully.

    🙂
    ButterYum

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    NikiTheo — April 23, 2010 at 1:06 pm

    (1) Raspberry curd rocks, but I’ve never had a recipe for it, so thank you!
    (2) Berries are gerat on savory dishes! Every had a berry sauce on grilled rare venison meat? YUM!!!!
    (3) When I make over easy eggs, I always use toast covered in butter and raspberry preserves to sop up the yolk. So good!!!
    So you are in good company my dear!

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    Jen — April 23, 2010 at 1:32 pm

    I’m glad to hear I’m not the only “weirdo” that likes the jam/egg/cheese combo.

    I’m also surprised it didn’t thicken up more. Even this morning, it was still the same consistency and it’s been in the fridge since I made it.

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    doreeen sia — April 23, 2010 at 2:29 pm

    This comment has been removed by the author.

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    A Cup Full of Cake — April 28, 2010 at 7:58 pm

    Your raspberry curd recipe is amazing!! I made it and used it for some cupcakes. I credited and linked to your blog in my blog! Thanks for an awesome recipe
    Shanna
    http://acupfullofcake.blogspot.com/2010/04/vanilla-bean-cupcakes-with-raspberry.html

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    Joudie's Mood Food — August 7, 2010 at 9:40 pm

    This certainly looks addictive, and the colour is just DIVINE! Will have to try it ….. Am curioius to see what it tastes like with egg..

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    Kelly — March 17, 2013 at 9:20 pm

    I don’t know if I’m brave enough to try this one on an egg sandwich, but I did pin it 🙂

    • beantownbaker — March 18th, 2013 @ 8:18 am

      Thanks for the pin! I hope you try it some time.

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    Courtney — March 29, 2013 at 6:28 pm

    Jen, are the amounts above written the way that you made it (doubled)? Can’t wait to try it!

    • beantownbaker — April 1st, 2013 @ 8:36 am

      I’ve never doubled this recipe before, but I don’t see why you couldn’t. Let me know how it works out for you.

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    Nicole — May 10, 2014 at 12:41 pm

    I have been searching for a recipe just like this for a cake filling! Thank you so much 🙂

    • beantownbaker — May 12th, 2014 @ 4:55 pm

      Glad to help! I hope you enjoy it 🙂

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    Stacey — May 19, 2016 at 3:05 pm

    Is it possible to make this without the added sugar? I’m trying to find recipes that are good for a cancer diet. Thanks

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