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Champagne and Raspberry cupcakes! Recipe is in Spanish. I'll have to see if my friend will translate for me. If not, it's still a beautiful cupcake. Maybe I can use my own recipe and duplicate the icing on top.
Champagne and Raspberry Cupcakes - (Recipe for 12 cupcakes) For the cupcakes: 115g butter 220g sugar 250g flour 1.5 teaspoons baking powder 80 ml of milk 40 ml of cava 2 eggs Preheat oven to 180 degrees. Prepare tray cupcakes with 12 capsules. Beat butter with sugar until blended and the mixture is clear. Add the egg, beating until incorporated. Sift the flour with the baking powder. Add half the flour mixture and beat on lowest speed until incorporated. Then add the milk while beating at low speed. Add half of the flour and finally the cellar. Split the mixture in capsules, without filling more than 2/3. Bake 20-22 minutes or until toothpick comes out clean. Let cool in pan 5 minutes and then spent the cupcakes to a wire rack until cool completely. For the filling: 200g raspberries 4 tablespoons sugar To fill them, I prepared a puree of raspberries, raspberry 200g cooking with 4 tablespoons of sugar over low heat (without stirring). After I left to cool and used it to fill the cupcakes using an apple corer. Buttercream 250 g of butter at room temperature 300g icing sugar 4 good tablespoons of cava 1 teaspoon raspberry liqueur To prepare, sift the icing sugar and put in a bowl with the butter and champagne. Beat all ingredients first one minutes at low speed and then at maximum speed about 5 minutes. I dyed half dye paste Sugarflair Claret. I hope you like them and yourselves at home. You can increase the amount of champagne buttercream if you want to be more cargadito
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Champagne cupcakes with raspberries - the recipe is in Spanish but get Google Translate on the case!
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