Sumptuous Cava Cupcakes With Delightful Raspberries

Cava Cupcakes With RaspberriesCava Cupcakes With Delightful Raspberries

Well, before i made these cava cupcakes i never knew what cava actually was. I thought it might well have been the stuff the islanders eat to relax with. But now i know its actually is Spanish sparkling wine. So these cava cupcakes are a real special treat.

I use wholemeal flour because its alot healthier but you may want to use normal standard flour or a mix of standard and wholemeal. If you would like to check out our free classes on cooking and baking please click here and select a course or school closest to you for more information.

Sumptuous Cava Cupcakes With Delightful Raspberries

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Yield: 12

Sumptuous Cava Cupcakes With Delightful Raspberries


  • For Cava Cupcakes
  • 115g of whole cream butter
  • 220g Raw Sugar
  • 250g Wholemeal flour
  • 1.5 teaspoons of fresh baking soda
  • 80 ml of fresh raw or pasturized milk
  • 40 ml of pure cava
  • 2 large eggs
  • For the Cupcake filling:
  • 200g of fresh raspberries
  • 4 tbsps . sugar
  • In order to fill all of them, prepare a fresh raspberry puree, cooking 200g of fresh raspberries along with 4 tbsps . sugar to a simmer (with out stirring). allow it to cool and then using an apple corer fill the cupcakes.
  • For the butter cream
  • 250 g whole cream butter
  • 300 g of pure icing sugar
  • 4 tablespoons of cava
  • 1 tsp fresh raspberry liqueur (not essential)


  1. Preheat stove to 180 degrees celcius
  2. Get ready cupcakes pan with 12 capsules.
  3. Whip whole cream butter with th sugar until blended and the mixture is clear.
  4. Combine the egg, whipping until incorporated. Lightly Sift in wholemeal flour with the baking powder.
  5. Combine about half the wholemeal flour mixture and then whip on minimum speed till ingrediants are incorporated. After that, add the whole milk whilst whipping at very low speed.
  6. Combine the remaining half of the wholemeal flour and lastly the actual cava.
  7. distribute the cake mixture in cupcake cups, only fill not more than about 2/3.
  8. Cook 20-22 min's or till a toothpick ot fork comes out clean.
  9. Allow to cool in pan for 5 min's after which transfer the cupcakes to your wire stand till entirely cool.
  10. For the Cupcake filling:
  11. Sift the pure icing sugar and place in a dish along with the whole cream butter and some liqueur. Whip all of the ingredients initially 1 minute at very low speed, after that at maximum speed around Five minutes.




I’m Julie. This is where my love of cupcakes, digital photography as well as writing comes to life! How did this recipe thing all begin? In November of 2012, I made the decision that I needed to keep a log of my recipes, so I started a simple recipe blog. This beautiful collection of cupcakes and cafe delights continues to grow every week and I can’t wait to see where it is 5 years down the road. My grandma encouraged all of my baking. At family gatherings with well over 250 individuals the midst of absolutely no where, she consistently was able to create perfect cherry cobblers along with other goodies for dessert over the campfire. It seemed to be like magic for me.

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