I chose to use Barefoot Bubbly Pink Moscato Champagne because of the hints of candied cherries. I thought it would pair nicely with the raspberries, and boy was I right. I think champagne buttercream is my new favorite, I love the depth of flavor, yet its still light and silky. These were a hit at our New Year’s Eve party last night and a few guests even took them home for breakfast.Okay, I admit it, I might have had one for breakfast too, they were just too good!
Happy 2014 everyone! It’s going to be a great year and I can’t wait to share it with all of you!
Yields 24 Cupcakes
White Chocolate Raspberry Champagne Cupcakes
Light and fluffy white chocolate cupcakes with a homemade raspberry filling and a silky and addictive champagne buttercream!
1 Box Betty Crocker White Cake Mix
1- 3.4 oz. package White Chocolate Instant Pudding
Update: This post is the most popular post on Living Better Together and in my real life. I’ve made a wedding cake with this recipe that everyone loved and I’ve made the cupcakes several times over. The champagne buttercream is absolutely amazing. I love the gorgeous pearl sheen it gives the frosting making it perfect for any special occasion! Not to mention the flavor! One of my favorite things about this frosting is that you know it’s ready based on the flavor… once you have enough champagne in the buttercream it has a fruity flavor that just sings! One second it’s sugary and the next it’s fruity in a sophisticated and decadent way! I hope you all enjoy this recipe as much as those who have checked it out and pinned it before you!