White Chocolate Raspberry Champagne Cupcakes with The Daly Bagel
I love bagels. Who doesn’t love a good bagel, though? It might seem like I’ve gone off track already, but here’s the story: I met Amanda and Adrienne at The Daly Bagel. That’s how I got inspired to develop this recipe. They learned about my cookbook—“A Gift of Cookies: Recipes to Share With Family and Friends”—and they just loved it!
A gift that keeps on giving.
They also love that 100% of the proceeds benefit two Chicago charities that help our children and families in need: Hephzibah Home and the Oak Park River Forest Infant Welfare Clinic Society. They loved it so much, they decided to sell copies at their store! How lucky am I? That wasn’t even the end of it. Adrienne and Amanda also asked me to do two flavor week collaborations with The Daly Bagel. I couldn’t possibly say no!
Cue my White Chocolate Raspberry Champagne Cupcake Recipe (it’s not just a New Year’s dessert)!
I know I’m a self-described cookie queen, but I went rogue on flavor week and created the sweet, sweet goodness of the Raspberry Champagne Cupcake instead. What can I say? A good cupcake is pretty good, too.
I’m beyond excited to share this brand-new recipe with you. January is the perfect month to try it since so many of us indulge in the bubbly on New Year’s Eve! The champagne is in the frosting and it’s absolutely delightful. When you bite into this little white cake dream, you get a raspberry surprise.
The only special equipment you need for this recipe is a trusty cupcake corer from Norpro. This handy kitchen tool allows you to create a perfect hole in the center of a baked cupcake, ready for a dollop of icing—or in this case, a lovely jam. Simply twist the corer into the center of a baked (and cooled) cupcake. That’s all it takes!