|The now famous Champagne Almond Cupcakes with Raspberries|
The name alone makes me smile.
My friend Sylvia was having her annual Summer BBQ and I wanted to make something spectacular. So I thought, what better way to properly celebrate any event than with champagne? And I love cupcakes...hmmmm...what would happen if I combine them? Sheer genius.
I was pressed for time so I decided to wing it. Btw I should warn you that this is a common theme--I know baking is a sciencey artform blah blah blah. But life is short people and who has the time to test 5 different iterations of champagne cupcakes before their big debut? I prefer to have a general idea of what I want to do, and then I cross my fingers.
I decided to skip some steps and bought a box of Duncan Hines white cake mix. I substituted the water with champagne, added some almond extract, and gave it a stir. It was light, airy, a bit bubbly. But the best thing about the batter (and I am a very experienced fan of batter so I say this with confidence), it wasn't overly sweet. Too many times when I make box mixes, the dough is so incredibly sweet it makes your teeth hurt. Not this batter. It was lovely, even elegant.
But I wasn't sure how it would hold up in the oven. So I waited with bated breath and tried not to check on them every few minutes. Luckily they came out perfectly.
I then added some almond extract to a creamy white frosting, gave it a vigorous stir, and gently placed a dollop on top of each one. I swirled the frosting to a tip in the middle so they resembled a little fluffy cloud. I then placed two fresh red raspberries on top and voila, the Champagne Almond Cupcake with Raspberries was born.
|They disappeared shortly after this picture was taken|
|My fabulous sister Aulani enjoying the cupcake |
with a glass of almond champagne