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.