Raspberry Champagne Cupcakes with Champagne Buttercream Frosting

Raspberry Champagne Cupcakes 5 The Curvy Carrot

My sister got married last weekend.

I’m sure she will say the same, but it was one of the best days of my life, I have to say.  She looked beautiful, radiant, and had a permanent smile from ear to ear all day.  In the morning, it was rainy, but as soon as we got into the limo to take pictures outside, the sun came out (I’d like to think it was intentional on behalf of Mother Nature….).  The day went off without a hitch, and we danced and laughed until the wee morning hours (some of us more than others.)  Months of random emotional outbursts, errand running, and planning all came together in just a few short, wonderful hours.  What a day.  My baby sister isn’t a baby anymore.





Getting back into the swing of things, I decided to post this recipe from her bachelorette party.  Our theme was  ”Andy POPPED the Question!” so we did a mix of champagne-related finger foods with lots of Sam’s favorites (including a homemade Chicago-style popcorn- recipe coming your way soon).  Going back into my archives, I adapted this old version of a traditional champagne cupcake with champagne buttercream frosting to include some fresh raspberries and some Chambord.  I loved the results.  Perfect for a bridal shower, engagement party, or even just for a rainy day, these cupcakes are worth a bit of the work it takes to make them.   Topped with some gold sprinkles and a candy melt garnish, they were a big hit with the other bridesmaids.

 Raspberry Champagne Cupcakes 3 The Curvy Carrot



Raspberry Champagne Cupcakes with Champagne Buttercream Frosting

Servings: about 22-22 cupcakes



For the cupcakes:

2 and 3/4 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

2/3 cup unsalted butter, at room temperature (this is about 10 and 2/3 tablespoons of butter-I know, it’s an odd measurement, but do your best)

1 and 1/2 cups granulated sugar

3/4 cup champagne

1 tablespoon Chambord liqueur

6 egg whites

6 ounces fresh raspberries

For the buttercream frosting:  **What I have listed here is a doubled version of the original recipe, because I knew that I would want A LOT of frosting.  If you do not want a lot of frosting (or just a normal amount), please visit the original recipe for the halved ingredient list.

6 and 1/2 cups powdered sugar

2 cups unsalted butter, at room temperature

1 teaspoon vanilla extract

5 tablespoons champagne, at room temperature

1 tablespoon Chambord liqueur

For garnish:

Gold sprinkles, fresh raspberries, candy melt toppers.  **For instructions on how to make a candy melt topper, see here.


Raspberry Champagne Cupcakes 1 The Curvy Carrot


 1. For the cupcakes: Preheat oven to 350 degrees.

2. Line cupcake pans with paper liners.

3. In the bowl of your standing mixer fitted with the paddle attachment (or using an electric hand mixer), beat together the butter and sugar until very light and fluffy, about 2-3 minutes.

4. In a separate bowl, sift together the  flour, baking powder, and salt, and then blend into creamed mixture alternately with champagne.  Add in the Chambord.

5. In another large clean bowl, beat the egg whites until stiff peaks form.

6. Fold 1/3 of the egg whites into the batter to lighten it, and then fold in the remaining egg whites.

7. Gently fold in the fresh raspberries. (It’s ok if you crush a few in the process.)

8. Fill the cupcake liners about 2/3 full.

9. Bake at 350 degrees for 20 minutes, or until a toothpick inserted into the cake comes out clean.  **Mine needed just a few minutes more.

10. For the frosting: With an electric mixer, beat together the powdered sugar and butter.

11. Mix on low until well blended, and then on medium for another two minutes.

12. Add vanilla, champagne, and Chambord, beating on medium for another minute.

13.  Pipe onto cooled cupcakes.  Decorate as desired.



Source:  Adapted from this recipe (see for original source).

July 18, 2014 - 8:54 am

Tori@Gringalicious.com - Gorgeous cupcakes! I love them.

July 18, 2014 - 12:07 pm

Annie - These are so beautiful! Love the presentation. And of course, you both look amazing and I am thrilled the day went so smoothly. Congrats to Sam and Andy!

July 18, 2014 - 3:34 pm

Katrina @ Warm Vanilla Sugar - Awww so exciting for your sister! I love these cupcakes – gorgeous!

July 22, 2014 - 11:40 pm

Joanne - I’m making the desserts for my bridal shower (don’t ask..I’m a control freak) and these are definite contenders! Both you and your sister look so beautiful!!

July 23, 2014 - 12:25 am

Carol at Wild Goose Tea - You both were glowing beautifully. Weddings make me smile. As do these cupcakes. Oh my heavens they are romantic ones!

Summer Berry Compote


summer fruit compote


Finally.  Finally summer has descended upon Milwaukee after weeks of gloomy, rainy chilliness.  Summerfest is going on literally two blocks from my place  (seeing the Head and the Heart tonight….love!), and we headed over on opening night….only to leave after a few brave hours of shivering in sweatshirts and jeans.  We couldn’t even drink a beer-it was so cold, and that’s saying a lot.  Especially in Milwaukee.

But not anymore.  There’s a nice balmy breeze, blue skies and lots of sunshine.  I got a crazy sunburn/don’t-worry-it-won’t-tan-because-I -only-burn-line during my lakefront walk with Scout yesterday.  (Only to have the line declare itself while out at a fancy dinner date in a beautiful new dress with a different neckline…awesome.:))  We’re going to do a several mile bike ride in a few hours, and I’ll be sure to slather on my SPF.  And I’ll do it excitedly.   My tomato plants are starting to explode. Because summer is finally here.

This summer compote is perfect for using up fresh berry produce now that berries are everywhere (and at a decent price!)  I used mine here on some steel cut oats, but this compote would be just as delicious over ice cream or in a yogurt parfait.  It’s so simple to throw together, and you can use whatever combination of berries you like.  You can also use frozen berries, too.   And, one more thing:  the compote can be saved and refrigerated for a later use. Enjoy.


summer berry compote



Summer Berry Compote

Servings: about 1 and 1/2 cups compote



1 teaspoon unsalted butter

2 tablespoons honey

2 teaspoons fresh lemon juice

Pinch of cinnamon

12 ounces of fresh berries: I used a combination of raspberries, blueberries, and strawberries.

For serving:  steel cut oats, ice cream, yogurt, etc.


summer berry compote




1. In a medium saucepan over medium-high heat, melt the butter.

2. Add the honey, lemon juice, and cinnamon, bringing the mixture to a boil.

3. Add the fruit, mixing to combine.

4. Reduce the heat to low and simmer for 5 minutes or so.  (To make the compote a bit thicker, just let it cook for a bit longer, stirring occasionally.  To get mine the consistency I desired, I let mine simmer for about 10 minutes because I wanted it thick and syrupy.)


Source:  Barely adapted from Cooking Light as part of my monthly contribution to the Cooking Light Bloggers’ Connection.


June 29, 2014 - 12:59 pm

Mandi - Yum! Thanks for this reminder on using berries that are ripening so quickly these days! I like to put berry compote on french toast.

June 29, 2014 - 1:05 pm

srlacy - Oh my! The compote on French toast would be so good-what a great idea!

July 1, 2014 - 7:52 pm

Carol at Wild Goose Tea - I try not to be jerked around by the weather, but my heart just singes when it’s sunny out. I am so glad you are experiencing that now. This is such a simple recipe, but you know simple doesn’t have a thing to do with the richness of the flavor or the jewel tone beauty of the berries. It would be scrumptious on any of the suggested

July 5, 2014 - 12:05 pm

Joanne - The warm weather is really hitting the spot lately. Makes me want to be outside 24/7. WIth lots of sunscreen on, of course.

This fruity compote sounds so lovely for spooning all over everything and getting a bit of summer flavor in every bite!

July 14, 2014 - 9:09 am

Mona - I love that this compote contains no refined sugar and it sweetened with honey only. I don’t normally add butter to a compote or fruit sauce but I’m betting that this makes it a little more rich so can’t wait to try addition.

Ruby Slipper Smoothies

Rube Slipper 2 The Curvy Carrot


When I saw this recipe on Cooking Light, I knew I had to make it….for the sole reason that the name intrigued me a bit.  I grew up loving the Wizard of Oz…to the point where one year my sister went as Dorothy and I went as Glinda the Good Witch (costumes, including a shellacked crown and scepter, were provided by my seamstress and costume-designing genius mother.)

There’s this place in Milwaukee, where once a month (usually after some me-time, like a massage), I will walk to and buy a fresh juice.  There are tons of options, but I always find myself drawn to the ones with beets in them.  But I’ve never tried a beet in a smoothie format.  So, away I went.

It’s a wonderful smoothie.  Not too sweet, not too “beet-y”-just really fresh-tasting and smooth.  And, it’s really healthy, too.  I wouldn’t mind having this for breakfast every day.

Now, click your heels three times and realize that you had the power all along.


 Rube Slipper 4 The Curvy Carrot



Ruby Slipper Smoothies

Servings:  2 large smoothies



1/4 cup nonfat Greek yogurt

1 cup fresh blueberries

1/2 cup fresh raspberries

1/3 cup sliced and cooked beets (I used a mixture of golden and red)

1/4 cup orange juice

1 teaspoon honey

1 tablespoon vanilla protein powder

1 tablespoon chia seeds (optional)

1 cup ice cubes



Rube Slipper 1 The Curvy Carrot


1. In a blender, combine all of the ingredients and blend until smooth.  Serve immediately.


Source:  Adapted from Cooking Light as part of my monthly contribution to the Cooking Light Bloggers’ Connection.

June 26, 2014 - 8:29 pm

Katrina @ Warm Vanilla Sugar - Ha! Like you, I just saw the title and was like “yep, totally need to make this!!!”. Great recipe :)

July 1, 2014 - 12:16 pm

Annie - These are insanely gorgeous! I love these photos so much. I make a lot of smoothies but I have been hesitant to try beets because I don’t want it to be too “beet-y” either :) You may have just convinced me though. Love it!

July 2, 2014 - 11:25 pm

Joanne - It’s the color of these that is intriguing me! So bright and magenta…how could it NOT be delicious, looking like that!

July 8, 2014 - 2:43 pm

marta@platedujour.com - Lovely pictures :)