Ingredients:

  • 1 1/2 cups (190g) All-purpose flour
  • 1 cup (200g) Granulated sugar
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Salt
  • 1/2 cup (113g) Unsalted butter, room temperature
  • 1 large Egg
  • 1 large Egg white
  • 1/2 cup (120ml) Dry Champagne or Sparkling Wine
  • 1 tsp Vanilla bean paste
  • 1 cup (125g) Fresh raspberries
  • 2 tbsp (25g) Granulated sugar
  • 1 tsp Gelatin powder
  • 1 tbsp Cold water
  • 1/2 cup (120ml) Heavy cream, chilled
  • 1 cup (225g) Unsalted butter, softened
  • 3 cups (375g) Confectioners' sugar, sifted
  • 1/4 cup (60ml) Homemade salted caramel sauce, cooled
  • 1 tbsp Heavy cream
  • 1 tsp Edible gold luster dust

Instructions:

  1. Whisk dry ingredients together. In a stand mixer, cream 113g butter and 200g sugar until pale and fluffy. Incorporate the egg and egg white one at a time. Alternating between the dry ingredients and the Champagne, fold the batter until just combined.
  2. Simmer raspberries and 25g sugar until broken down, then press through a sieve. Stir in the bloomed gelatin while the puree is hot. Once cooled to room temperature, fold the puree into 120ml of stiffly whipped heavy cream and refrigerate for 20 minutes to set.
  3. Fill liners 2/3 full. Bake at 350°F (175°C) for 18-20 mins. Once cooled, use a small knife to remove the center of the cupcake and pipe the Raspberry Mousse into the cavity.
  4. Beat 225g butter and powdered sugar until white and voluminous. Stream in the cooled caramel and 1 tbsp heavy cream. Pipe high swirls onto the cupcakes and decorate with gold luster dust and sprinkles.