INGREDIENTS
2 tbsp
Raspberries, fresh
2
Eggs
2 1/3 cups
All-purpose flour
1 tbsp
Baking powder
1
Champagne buttercream frosting
6 cups
Powdered sugar
1/2 tsp
Raspberry extract
3/4 tsp
Salt, fine
1 1/2 cups
White sugar
1/2 cup
Canola oil
1 lb
Butter, unsalted
1 1/2 cups
Whole milk
4 tbsp
Champagne