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Pink Champagne and Raspberry Cupcakes!

Pink Champagne Cupcakes1
These cheery pink cupcakes are made like a 7-Up cake, but with sweet pink champagne instead! Topped with a raspberry buttercream, they are a perfect way to bring in the New Year!!!

INGREDIENTS: (printable recipe)

Cupcakes:

  • 3 1/4 cups flour
  • 1/2 teaspoon salt
  • 3/4 cup sweet champagne or bubbly wine (I used Barefoot Bubbly, and wished it had been sweeter)
  • 5 eggs
  • 1 teaspoon vanilla
  • 2 sticks (1 cup) butter, softened
  • 1/2 cup vegetable shortening
  • 3 cups granulated sugar

Frosting:

  • 2 sticks (1 cup) butter, softened
  • 1 1/2 cups powdered sugar
  • 2 tablespoons raspberry extract
  • pink food coloring gel (as desired for coloring both cupcakes and frosting)
  • fun sprinkles! (I used edible star glitter and pearls—love them!!!)

DIRECTIONS:

  • Preheat oven to 350F degrees
  • Place 24 cupcake liners into muffin tins
  • In a medium bowl, combine champagne, eggs, and vanilla
  • In a second medium bowl, mix together flour and salt
  • Use an electric mixer to beat together 2 sticks of softened butter, shortening and granulated sugar.
  • Beat until light and fluffy, about 2 minutes
  • With the mixer on low speed, add about 1/3 of the flour mixture, followed by 1/3 of the champagne mixture.
  • Alternate the flour and champagne, mixing until well combined.
  • Add a little bit of pink food coloring gel if you want a pink tint to your cupcakes and combine well.
  • Spoon batter evenly into cupcake liners
  • Bake at 350F degrees for 20-25 minutes, until a toothpick inserted into a cupcake comes out clean.
  • Allow cupcakes to cool completely.
  • When cupcakes are cool, you can add a little extra champagne taste by poking holes in the top of each cupcake with a toothpick and brushing the tops of each cupcake with champagne. 
  • Make frosting by combining all of the frosting ingredients in a large mixing bowl and beating on low until combined and then on high until light and very fluffy (about 2-3 minutes).
  • Pipe frosting on tops of cooled cupcakes and decorate with sprinkles as desired.
  • ENJOY!!

Pink Champagne Cupcakes2
My thoughts:  These are just fun little cupcakes.  Use the sweetest sparkling wine/champagne you can though.  For an alcohol-free treat use sparkling grape juice.  I made a valiant attempt at including the champagne in the frosting, but it was TERRIBLE.  Simple buttercream with a touch of raspberry flavor was perfect instead.

Happy New Year!!!!!

~r

Pink Champagne Cupcakes
Other fun New Years recipe ideas:

Raspberry Confetti KissesCheesecake Sundaes Strawberry Lemonade Cupcakes!!!!!Polka Dot Cake!!!

Creamy Chocolate Pie

Creamy Chocolate Pie
This is a new take on a chocolate pudding pie.  So incredibly rich in chocolate flavor that you will never go back to just plain pudding!

This week’s family recipe comes to us from Florida…or Yellowstone…or Peru….or wherever my wonderful adventurous Aunt Paula might be.  She and my Uncle Jim have literally travelled the world and done the most interesting things.  They are great story tellers and a family meal with them is a treasure.

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I had never tried this recipe before, but Paula and Jim submitted it to our family cookbook and titled it “The Best Chocolate Pie in the World”.  How can you resist trying a pie with a name like that?!??

Paulas Pie 4
The chocolate flavor in this pie filling is extraordinarily good.  Very rich and dark.  I’m really not a pie person (check the rest of this blog….not too many pies…) but this one is worth trying, it’s very yummy!

Here’s is the recipe: (printable version)

INGREDIENTS:

  • 1 1/2 cups sugar
  • 2 tablespoons cornstarch
  • 5 tablespoons of cocoa
  • 3 egg yolks, beaten
  • 2 cups hot milk
  • 1 stick (1/2 cup) butter. melted
  • 1 1/2 teaspoons of vanilla

DIRECTIONS:

  • Prepare a graham cracker or a plain baked pie crust.  Since I rarely make pie, I just used a refrigerated pie crust and baked it according to the package.  If you have a favorite crust recipe, now’s the time.
  • In a large, heavy saucepan, combine dry ingredients together.
  • Heat milk over stove or in the microwave and add it gradually to the dry ingredients, stirring as you add.

Not-so-homemade pie crustAdd hot milk slowly...

  • Add butter and egg yolks and mix well.
  • Cook on stove over low heat until thickened, stirring constantly. (I did not allow mine to cook long enough the first time I made this and it didn’t firm up very well.  Cook it until it is a very thick custard like consistency.  Mine actually boiled before it thickened enough.)
  • Remove from heat
  • Mix in vanilla.
  • Pour into prepared pie crust and chill several hours or overnight.
  • Enjoy!

Creamy Chocolate Pie!


My thoughts: Such an easy way to get your chocolate fix!  This pie is  soooo good with a cup of coffee and a little whipped cream on top…YUM!  Thank you for sharing your wonderful dessert with us Aunt Paula!  Enjoy your latest Caribbean adventure!! ~r  

The other lonely (yet yummy!) pie recipes of Easybaked:

Fruit Loop Pie!German Chocolate PiePecan and chocolate pieRaspberry Truffle Tart

Peppermint Hot Chocolate Cupcakes

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Rich chocolate cupcakes filled with peppermint cream and topped with a chocolate frosting made with hot chocolate mix ~ a perfect winter treat!

(the hot cocoa frosting is to DIE for…just thought you should know that right up front….!)

I love hot chocolate…. it is one of my favorite parts of winter.  My friend Dawn recently suggested we participate in a Hot Chocolate Run.  If you’ve never heard of this (I hadn’t!) let me show you a little of the amazingness that makes up a Hot Chocolate Run.

Hot Chocolate RaceStarting line of the Hot Chocolate Race

Finisher's MugYUM!!!!

Nothing motivates better than chocolate, I always say!  Who needs a medal when you can have a big cup of cocoa and warm chocolate fondue after a race?

In any case, I’ve been moderately addicted to hot cocoa ever since that weekend.  We all know what happens when I get a flavor stuck in my mind right?  Cupcakes happen.  Hot Chocolate Cupcakes in this case– with some peppermint as a bonus.  If you don’t like peppermint you can easily leave it out of this recipe, but I love the combination!  Are you ready to make these?  Here we go.

INGREDIENTS:

  • One boxed dark chocolate cake mix (plus oil, water and eggs needed to make mix according to box)
  • One packet of Dream Whip (what is Dream Whip? Click HERE)
  • 1/2c. cold milk
  • 3 t. vanilla (divided)
  • 3 tablespoons of finely crushed peppermint candies (I used Peppermint Sprinkles )
  • 1 stick (4 oz.) of salted butter at room temp.
  • 1 stick (4 oz.) of unsalted butter at room temp.
  • 1 cup powdered sugar
  • 1/2 cup of hot cocoa mix (I used Nestle)
  • Kraft Mallow Bits  and peppermint candies to decorate as desired.

DIRECTIONS:

  • Make cake mix according to box, and bake in 24 cupcake liners in muffin tins.
  • Cool cupcakes completely.
  • Make cream filling by placing Dream whip, milk and 1 t. vanilla in a mixing bowl and beating on high until light and fluffy.
  • Add finely crushed  peppermint candy and gently fold in until well combined.
  • Hollow a core out of each cupcake (I used a Chicago Metallic Cupcake Plunger that was recommended to me by a friend– LOVED it!)

Chicago Metallic Cupcake PlungerSo easy to core cupcakes!

(If you have baking friends this is SUCH an inexpensive and fun stocking stuffer idea– it only took me about 5 minutes to core all 24 cupcakes– and I stopped to take pictures!)

  • Pipe filling into each cupcake core.
  • Make frosting by combining butters, powdered sugar, cocoa mix and 2 t. vanilla in a large bowl and beating on high until fluffy.
  • Pipe frosting over cupcakes and decorate as desired.  (The mallow bits were really yummy with this frosting!


Peppermint Hot Chocolate Cupcakes!!!

My thoughts:  Fun and yummy winter treat!!  Not a fan of peppermint?  Just leave the crushed peppermint out of the filling and you have a yummy whipped cream taste with your hot chocolate frosting instead!  

One note:  Put the peppermints on just before serving as the frosting eventually makes them a little sticky.  I hope you and your family love these little treats!  Enjoy!!!  ~r

Chocolate Cut-out Cookies

These easy-to-make chocolate cut-outs can be used to create so many wonderful Christmas treats.  Here, I used Christmas Linzer Cookie Cutters to make fun Christmas sandwich cookies.  These rich, cocoa-flavored cookies just might be your family’s new favorite cookie!

INGREDIENTS:

  • 1/4 c. margarine
  • 1/2 c. brown sugar (packed)
  • 1/4 c. cocoa powder
  • 1 T. milk
  • 1/4 t. baking soda
  • 2/3 to 1 c. flour

DIRECTIONS:

  • Preheat oven to 375 degrees
  • Beat together all ingredients but soda and flour, mixing until smooth and creamy.
  • Add soda and flour.  Add flour until dough can be handled and rolled into a ball.
  • On a lightly floured surface, roll out dough and cut. Place cookies on ungreased cookie sheet.
  • Bake for 5 to 6 minutes.
  • Allow cookies to cool on cookie sheet completely.
  • Gently remove  and decorate. I used Wiltons Candy Melts between my sandwich layers, but you could use frosting as well

My thoughts:  These have such a wonderful cocoa flavor and they are very easy to make.  They roll out nicely and bake without rising too much.  If you are using a Linzer cutter, make sure you don’t roll your dough too thin- the top cookies (the ones with the shapes cut out) may break once they are baked.  Thicker worked better for me.

Also– this is a small batch of cookies.  If you are making sandwich cookies like mine you will only get about 20 cookies.  You can easily double the recipe for more though.  I hope you and your family love these– enjoy!

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