Begin by mixing together
1 Cup of sweet champagne
5 eggs
1 teaspoon vanilla extract
In a separate bowl combine
3 1/4 Cups flour
1/2 tsp salt
Set aside
In a stand mixer beat
1/2 Cup coconut oil
(or shortening)
3 Cups granulated sugar
1 Cup butter-softened
Mix for at least 2 minutes until fluffy
With the mixer on low speed, add about 1/3 of the flour mixture, followed by 1/3 of the champagne mixture
Alternate adding the rest of the flour and champagne mixtures, mixing until only just combined
Fill cupcake liners 2/3 full with the batter
Bake at 350 degrees F for 20-25 minutes or until light golden brown on the top
Begin making the buttercream while the cupcakes cool
For the buttercream, start by creaming 2 sticks of softened butter until it is fluffy
Make a raspberry reduction by cooking down 1 Cup fresh raspberries
Once they are cooked, strain and set aside 3 TBS of seedless raspberry sauce
Chill to add to the buttercream
To the butter in the stand mixer add
1 tsp vanilla
3 TBS cooled seedless raspberry sauce
Mix until just combined, then alternate adding
4 Cups powdered sugar
1/4 Cup champagne
Mix until the desired consistency is achieved