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Suggest a better descriptionPreheat Oven 180c
Line 24 Tins
Cream Butter and Sugar until Light and Fluffy
Add Eggs one at a time mixing well between
Add Vanilla
In a separate bowl sift flour, Baking powder and Baking soda.
Set Aside
In a separate bowl Mix Champange and Sour cream.
Add Flour and Champagne mixture alternately begining and ending on flour.
Bake for 20 25mins
Raspberry Coulis
Heat Sugar and Water until Sugar desolved
Add to blender with the respberry
Butter Cream
Simmer Champagne ove medium heat untill reduced and allow to completly cool
Beat Butter until Smooth,
Gradually add icing sugar
Add Champagne reduction.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (155g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 448 | ||
Calories from Fat: 193 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.4g | 29 % | |
Saturated Fat 13.4g | 67 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 56.4mg | 17 % | |
Sodium 1324.5mg | 46 % | |
Potassium 98.5mg | 3 % | |
Total Carbohydrate 62.8g | 18 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 61.3g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 448
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