Pureed Raspberries With Champagne Recipes

WINNING RECIPE RASPBERRY CUPCAKES WITH CHAMPAGNE BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 325 degrees F. Line a regular-size cupcake pan with 18 cupcake liners.
• Sift together the flour, baking powder, salt, and sugar. In the bowl of an electric stand mixer with a paddle attachment, add the sifted dry ingredients and mix on low speed for 30 seconds. Slowly add the oil to the mixture until fine crumbs are formed. Add the eggs, milk, raspberry extract, and pureed raspberries and mix on low speed for 1 minute. Stop and scrape the bowl and paddle, and then mix on medium speed for 2 minutes.
• Fill the cupcake liners three-quarters full with batter and bake until baked through, about 20 minutes. Do not open the oven during this time. Cool cupcakes completely after baking.
• Put the Champagne Buttercream Frosting into a pastry bag and cut 1/2-inch off the tip. Frost each cupcake in a circular motion until the top of the cupcake is completely covered and serve.
• In the bowl of an electric stand mixer with a whisk attachment, whip the butter until creamed. Add the powdered sugar and champagne and mix until the ingredients are evenly incorporated and the frosting is smooth and creamy.;

PUREED RASPBERRIES WITH CHAMPAGNE

Steps:

• Puree raspberries with superfine sugar and a squeeze of lemon.
• Puree until smooth and adjust the consistency with a little water until the puree coats a spoon.
• Strain through a sieve with the handle of a rubber spatula.
• Finish by gently pressing the puree through the sieve with the blade of the spatula.
• Doing this will keep the small raspberry seeds from clogging the strainer.
• Spoon a couple of teapoons of the raspberry puree in the bottom of a champagne flute.
• Gently fill the glass with champagne.
• Then serve!
• HINT:.
• *Another way to serve this is to fill the glass halfway first; then stir the puree with the champagne to blend. Finish with champagne to fill the glass.
• **Use with any berries of your choice or perhaps currants.

RASPBERRY BELLINI

Steps:

• Place raspberries in a blender; cover and process until pureed. Press through a fine-mesh strainer into a bowl; discard seeds. Stir in lemon juice and vanilla., Fill each champagne flute with 2 tablespoons raspberry mixture; top with prosecco. If desired, garnish with mint and fresh raspberries.