This week I uncorked a bottle of Barefoot bubbly and made Raspberry Cupcakes with Champagne Buttercream Frosting. Sounds fancy right? But they were actually incredible easy to make despite how swanky they sound. The cupcakes were super moist and the fresh raspberry puree gave them lots of fruity flavor {in addition to the raspberry extract}. And the frosting surprisingly tasted quite a bit like champagne despite only containing two tablespoons in the entire batch.
I felt a tidbit funny giving Jayden one of these cupcakes given the champagne factor, but I decided the trace amount in each one wouldn’t hurt him…and he LOVED them {he must have thanked me 5 times for making them and letting him eat one}. And the best part is, there’s LOTS of bubbly left over for mimosas tomorrow morning!
No comments:
Post a Comment