Pink Champagne cupcakes with Raspberry filling and Champagne buttercream

In my liquored up cupcake quest, these are my favorite I think... well, one of my favorite.  I love the lightness of the cupcake, the richness of the frosting, and the sweet sour tang of the raspberry filling.  I will definitely be offering to make these for one of my amazing girlfriends' birthdays... no selfish reasons either ;)

cupcake:

1 stick butter, room temperature

1 c sugar

2 eggs

1 tsp vanilla

1 3/4 c all purpose flour

1/2 tsp baking soda

1/4 tsp baking powder

3/4 c champagne

Preheat oven to 350 F.  Makes approximately 20 cupcakes.  In a large bowl, crema butter, sugar, and eggs until fluffy and smooth approximately 4-5 minutes.  Beat in vanilla.  In a medium bowl, whisk flour, baking powder, and baking soda together.  Add flour and champagne to butter mixture, alternating.  Mix only until combined. Fill cupcake liners 2/3 full and bake 16-18 minutes or until cake tester comes out clean.  Cool.

raspberry filling:

1 bag frozen raspberries

1/3 c sugar

3-4 tbsp butter

1 tsp vanilla

2 tbsp corn starch

1/4 c champagne

In a medium saucepan, melt butter and add raspberries, sugar and vanilla, cooking for 5 minutes on medium high heat, stirring constantly.  Once the sugar melts and mixture starts to bubble, mix corn starch and champagne in a small bowl until clumps are gone and stir into raspberry mixture.  Bring back to a slow boil and remove from heat.  Stir every few minutes until mixture cools.  Cut out the center of each cupcake, being sure not to touch to bottom.  Pipe cooled raspberry mixture into cupcake center.

champagne buttercream:

1 stick butter, softened

1/4 c butter flavored shortening

1 1/2 to 2 lbs of confectioners sugar

1 tsp vanilla

1/4 tsp salt

1/4 to 1/2 c champagne

pink sugar for decoration if desired

In a large bowl, cream butter and shortening.  Beat in powdered sugar one cup at a time until buttercream reaches desired consistency and sweetness.  Beat in vanilla and salt.  Beat in 1/4 c of champagne and additional champagne if desired.  Mix on high until smooth.  Chill to reach desired consistency and pipe onto cupcakes.  Dust with pink sugar.

Pumpking Pie Cupcakes with cream cheese frosting

This recipe made 2 dozen and Eric attempted to keep most of the cupcakes for himself, which he ate over the course of a week.  The pictures that I took of the cupcakes did them no justice and since I did nothing too fancy with their appearance, I figured why bother?  Anyway, for being made with pumpkin... I had to sneak a few from Eric... they are extremely moist and just make you love Fall.

cupcake:

1 c sugar
1 c packed light brown sugar
3/4 c vegetable oil
1 15oz can of solid pack pumpkin puree
4 eggs
2 c all purpose flour
2 tsp baking soda
1 tsp salt
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ginger
1/4 tsp nutmeg

cream cheese frosting:

8oz cream cheese, room temperature
4tbso butter, softened
1/2 c packed light brown sugar
2 c confectioners sugar
1 tsp vanilla
1 tbsp maple syrup
1 tbsp cornstarch

Heat broiler to high.  In a small baking dish, pour pumpkin puree and place under broiler for 4 minutes, stirring midway through.  Remove and cool.
Preheat oven to 350 F.  In a large bowl, combine eggs, sugars, and oil.  Stir in cooled pumpkin.  In a separate bowl combine flour and remainder of dry ingredients.  Add dry to wet and combine well.  Bake 15-20 minutes until tester comes out clean.  Once cupcakes are cooled, in a large bowl beat cream cheese and butter until creamy.  Beat in brown sugar, vanilla, and maple syrup.  Slowly beat in confectioners sugar and cornstarch.  Chill to reach desired consistency.  Frost cupcakes.