Pink Champagne Raspberry Cupcakes

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