Comments on: Champagne & Raspberry Cupcakes

By: R

Sun, 13 May 2018 18:22:24 +0000

I couldn’t find rose champagne at the stores near where I live. I got a sparkling prosecco instead and I wanted to know if this will affect the flavour of the cake and frosting.

By: Angelina

Angelina — Sun, 15 Apr 2018 15:00:38 +0000

I am making these for a 25th wedding anniversary and I was wondering if these cupcakes could be made in advanced and frozen, then taken out night before to be frosted, or will they lose the champagne flavor.

Thanks,
Angelina

By: Carrie Sellman

Carrie Sellman — Tue, 13 Feb 2018 16:18:33 +0000

In reply to Connie.

I’m sorry to hear that Connie. Perhaps your oven runs a little hotter? Here’s our article about baking times and temperature, perhaps it will help you trouble shoot for next time. Oh and our article about oven temps! Hope it helps. 🙂

https://thecakeblog.com/2017/04/baked-to-perfection.html
https://thecakeblog.com/2015/04/baking-temperature-comparison.html

By: Connie

Connie — Sun, 11 Feb 2018 05:27:10 +0000

In reply to Carrie Sellman. Just made these cupcakes and followed the recipe. Baked them 17 minutes. They tasted great but were very dry. Any suggestions?

By: Carrie Sellman

Carrie Sellman — Wed, 17 Jan 2018 16:08:32 +0000

In reply to Debby.

Below is a link to the cake version of this recipe! It is a layer cake but you could certainly bake it as a 9×13 if you prefer. Just fill the pan half way full and bake approximately 23-25 minutes or until a toothpick inserted in the center comes out clean.

https://thecakeblog.com/2016/02/fresh-raspberry-champagne-cake.html

By: Carrie Sellman

Carrie Sellman — Wed, 17 Jan 2018 15:58:23 +0000

In reply to Stacy. Check mini cupcakes at 10 minutes. Generally 10-12 minutes is a good guideline for mini cupcakes. Minis will bake much faster and therefore dry out sooner, so it's best to keep an eye on them. Enjoy!

By: Debby

Debby — Tue, 16 Jan 2018 15:47:27 +0000

In reply to Carrie Sellman. Since your initial reply is about a year old, can you answer the question now? Can you make this recipe in cake form for 9x13 pan?