Moscato Cupcakes Recipe 465

MOSCATO CUPCAKES RECIPE - (4.6/5)

Moscato Cupcakes Recipe - (4.6/5) image

Provided by kayjayjohnson

Number Of Ingredients 16

Ingredients

Frosting:
Cupcakes
2 and 1/2 cups all-purpose flour
1 tsp. baking soda
3/4 tsp. salt
1 and 1/4 cups white sugar
1 cup canola or vegetable oil
1/3 cup Moscato wine
3/4 cup buttermilk
2 large eggs
1 tsp. white vinegar
Optional: fresh strawberries or sprinkles for garnish
8 oz. (1 cup) butter, room temperature - You could also use a mixture of half butter and half cream cheese for the icing if desired, but I used all butter and it was delicious!
3 Tbsp. Moscato
1/2 tsp. vanilla extract
2 cups icing sugar

Steps:

Cupcakes: Preheat oven to 350 degrees F. Put cupcake liners in two cupcake pans. This recipe should make 12-18 cupcakes depending on the size of your pan. In a large bowl, combine the flour, baking soda, salt, and sugar, and whisk together. In a separate bowl, combine the oil, Moscato, buttermilk, eggs, and vinegar. Slowly pour the wet ingredients into dry and mix until it is just blended. Scoop the batter into the prepared cupcake pan, filling each about 3/4 full. Bake for 15-17 minutes or until a toothpick inserted into the middle of a cupcake comes out clean. Cool completely on wire racks before frosting with Moscato vanilla icing. Frosting: In a large bowl, cream the butter with an electric mixer until it is smooth and fluffy. Add in the Moscato and vanilla and continue mixing until combined. Add the icing sugar 1/2 cup at a time, mixing until smooth and light. Frost the cooled cupcakes and garnish with a fresh sliced strawberry half and/or sprinkles.

STRAWBERRY MOSCATO CUPCAKES RECIPE - (4.4/5)

Strawberry Moscato Cupcakes Recipe - (4.4/5) image

Provided by TrayH

Number Of Ingredients 5

Ingredients

1 1/3 cup Skinnygirl™ Moscato Wine
1 box of your favorite strawberry cake mix
1/3 cup plain Greek yogurt
3 eggs
1 (16-ounce) container vanilla icing

Steps:

Preheat oven to 350°F. Mix together all ingredients according to the box directions, substituting the water for SkinnygirlTM Moscato and the oil for Greek yogurt. Spoon batter into 24 cupcake liners and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool and pipe with vanilla icing. Enjoy!

MOSCATO CUPCAKES WITH DUFF'S SWISS MERINGUE BUTTERCREAM

Moscato Cupcakes with Duff's Swiss Meringue Buttercream image

Provided by Food Network

Categories dessert

Time 2h20m

Yield 15 cupcakes

Number Of Ingredients 15

Ingredients

1 vanilla bean, halved, seeds removed
1/4 cup whole milk, room temperature
1 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
8 tablespoons (1 stick) butter, cut into pieces, room temperature
1 cup sugar
2 eggs, room temperature
1/2 cup moscato wine, room temperature
Duff's Swiss Meringue Buttercream, for piping, recipe follows
White luster, for decorating
Edible pearls, for decorating
10 egg whites
15 ounces sugar
2 pounds butter (8 sticks), cut into small pieces

Steps:

Preheat the oven to 325 degrees F. Line two muffin tins with 15 cupcake liners.
Add the vanilla seeds to the milk and set aside.
Pass the flour and baking powder through a fine-mesh sieve into a medium bowl. Whisk in the salt and set aside. In a stand mixer fitted with the paddle attachment, beat together butter and sugar until pale and fluffy. One at a time, add the eggs, beating until combined. Gently add the flour mixture in two batches, alternating with the milk mixture. Remove the bowl from the mixer and fold in the moscato.
Divide the batter among the cupcake liners, filling each by two-thirds. Bake, rotating halfway through, until golden brown and a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool.
Pipe the buttercream onto the cupcakes in a rose pattern, dust with white luster, and finish with an edible pearl.
Place the egg whites and sugar in the bowl of stand mixer. Set the bowl over a pot of gently simmering water and heat, stirring with a wooden spoon, until the sugar has dissolved and is warm to the touch (about 160 degrees F). When you touch the mixture, it should feel completely smooth and not at all gritty.
Immediately transfer the bowl to a stand mixer fitted with the whisk attachment. On high speed, whip until glossy and stiff, about 15 minutes.
Switch to the paddle attachment and lower the speed to medium. Add the butter, piece by piece, incorporating each before adding more. Lower the speed further and mix until silky and smooth.

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