Raspberry, Champagne, and Chocolate

MMM yum!  Three of my favorite flavors!  I enjoy all three on their own, but a few months ago I was inspired by a friend’s delicious rosewater cupcakes with strawberry champagne buttercream frosting to create something that combined all three!

So my plan was to use the Sprinkles cupcake mix that I bought at Williams Sonoma because I had previously tried their cupcakes in Washington, D.C. and fell in love.  Let me tell you, I realized with the first bite that it was not worth the hassle or the price!  I made the cupcakes as the directions instructed, and they fluffed up great until they started to cool.  They flattened a little, but the real problem was that they spilled over the cup onto the pan, so the tops came off when I took them out of the pan!  (I eventually tried to reassemble them by using extra frosting as “filling/glue” but that wasn’t as successful as I would have hoped.)  The cupcakes tasted okay, but I honestly think I could have used a much cheaper store-bought brand and they would have turned out just as well!

For the frosting, I made a basic champagne buttercream frosting.  I found the recipe online, there are tons out there!  I substituted one of the tablespoons of champagne with a tablespoon of Chambord for raspberry flavor.  I looked a few places for raspberry extract, but couldn’t find any.  I figured Chambord would be an acceptable substitute!  I tasted it after making it that way and decided there wasn’t quite enough flavor.  I added a little more of the champagne and of the Chambord and it was pretty good.  I decided to add just a little more… that was where I went wrong!  Apparently it only takes about one teaspoon of liquid to make buttercream go from perfect to a runny mess.  Oops!  This is why I don’t have pictures of the end product… It didn’t turn out very pretty!

Anyway, the concept was a good one even if the execution on my part was subpar.  In all fairness, it was my first attempt at making my own frosting rather than the packaged stuff, and my first time making “gourmet” cupcakes in general.  Despite the cupcakes coming out less than pretty… they were delicious!  The combination of chocolate, raspberry, and champagne was perfect, and I really enjoyed them.  Maybe you can give them a try and make them a bit prettier than I did! 🙂

Do you have any favorite cupcake combinations that you would like to share?


2 thoughts on “Raspberry, Champagne, and Chocolate

  1. This sounds like something that would happen to me! i tried making brownie cupcakes for my boyfriend’s birthday from a box mix and somewhere i guess i did something wrong because they turned out harder then rocks, I dropped one on the floor and it didn’t even chip. 0.0

    -Bianca at http://theinbetweengirls.wordpress.com/

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