Pink Champagne Raspberry Cupcakes
Ingredients
- 1 recipe Chef Gail’s Yellow Cupcakes
- 1 recipe Chef Gail’s Pink Champagne Buttercream Frosting
- 2 cups heavy cream
- ½ cup sour cream
- 2 tablespoons confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1 cup seedless raspberry jam
- Fresh raspberries for garnish
Instructions
- Make 1 recipe Chef Gail’s Yellow Cupcakes and 1 recipe Chef Gail’s Pink Champagne Buttercream Frosting.
- Put the cream, sour cream, sugar and vanilla in the bowl of an electric mixer using the whip attachment.
- Beat on high speed until stiff peaks form. Fill a large pastry bag fitted with a large plain tip with the whipped cream.
- Place the cupcakes on 2 sheet pans lined with wax paper. Using one end of a large plain pastry tip, push tip through the center of the cupcake not quite to the bottom.
- Twist the tip gently to remove a small tube of cake. Save cake tubes for another use.
- Fill a 2nd pastry bag fitted with a large star tip with Pink Champagne Buttercream.
- Using a teaspoon, fill each hole in each cupcake with 1 heaping teaspoon jam.
- Pipe enough whipped cream over the jam to fill the hole completely. Pipe buttercream on top of the cupcake like a giant rosette.
- Garnish each cupcake with the raspberry on top in the center.
- Chill cupcakes until ready to use.
Notes
Makes approximately 2 dozen cupcakes