Andi Vann, owner of Pure Bliss Desserts in Bellingham, shares her recipe for Pink Champagne Cupcakes. "I love champagne and I love cake, so combining my two favorite things together is a no-brainier," she says.
She has plenty to celebrate: Pure Bliss won Best Gluten-Free Bite and Sweetest Sweet at the 2013 Bite of Bellingham. She'll be back offering sweet treats at the 2014 Bite of Bellingham on Sept. 14.
Vann discovered her love of cooking at around 10 years old, when her mother let her help with baking.
The hardest part of preparing these cupcakes, she says, is knowing when to pull them out of the oven. "Since all ovens don't hold the same temperature, it's easy to miscalculate an appropriate baking length," she says. "Too short of time they will sink in, too long of time they will dry out." She suggests testing your oven temperature with an oven thermometer for an accurate reading.
A fresh berry buttercream tops the cupcakes. "It's yet another wonderful application in enjoying our season's freshest ingredients," she says.
3 cups cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups sugar
1cup champagne/sparkling wine
1 teaspoon vanilla
1/2 cup butter
1 1/2 cups sifted powdered sugar
1/2 cup fresh raspberries, plus more for garnish if desired
Sift the dry ingredients together, set aside.
Mix the eggs, sugar and vanilla on medium speed for two minutes.
Add the oil and mix until incorporated.
Alternate adding the dry ingredients with the champagne, until fully incorporated.
Scoop batter into lined cupcake tins, filling about 3/4 full.
Bake at 350 degrees for 15-20 minutes or until cupcakes bounce back when lightly pressed.
Allow the cupcakes to cool at room temperature for at least 1 hour before frosting.
Mix butter and powdered sugar in a mixer on medium speed for 5 minutes or until light and fluffy. Add fresh berries and mix until incorporated.
With a frosting knife or piping bag, top each cupcake with your desired amount of frosting. Garnish with a fresh raspberry.
About 18-20 cupcakes.
The Downtown Bellingham Partnership presents the 9th annual Bite of Bellingham from noon to 4 p.m., Sunday, Sept. 14 at the Depot Market Square. More than 20 Bellingham area restaurants will offer bites of cuisine ranging from Cajun and pub fare to modern American and Asian. Admission is free, with food and beverage tickets for sale at entry. Tickets are $1 each. The number of tickets for each bite varies.
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