Moscato Cupcakes With Strawberry Frosting Recipes

STRAWBERRY MOSCATO CUPCAKES RECIPE - (4.4/5)

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 STRAWBERRY FROSTING

Steps:

• Preheat oven to 350F degrees
• In a medium bowl, combine wine, eggs, and vanilla
• In a second medium bowl,sift together cake flour, salt, and baking powder
• Use an electric mixer to beat together 2 sticks of softened butter and granulated sugar.
• Beat until light and fluffy, about 2 minutes
• With the mixer on low speed, add about 1/3 of the flour mixture, followed by 1/3 of the wine mixture.
• Alternate the flour and wine, mixing until well combined.
• Put cupcake liners in tins.
• Fill cupcake liners 2/3 full. (Do not fill all the way to the top, this will make big round domes on your cupcakes)
• Bake at 350F degrees for 18-20 minutes or until light golden brown on the top.
• Test with a toothpick to see if it comes out cleanly.
• beat softened butter in a mixer until it is pale in color and fluffy.
• Add in powdered sugar slowly
• Next, add in vanilla extract.
• Mix in the 3 tbsp of strawberry puree last.
• To make the strawberry puree:
• Place 1 cup of fresh strawberries into a food processor and blend until it is a liquid puree.
• Decorate any way that you wish.

MOSCATO CUPCAKES RECIPE - (4.6/5)

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.

REAL STRAWBERRY FROSTING

Steps:

• Place strawberries in a blender; puree until smooth.
• Transfer strawberry puree to a saucepan over medium heat; bring to a boil, stirring often, until puree is reduced by at least half, about 20 minutes. Remove from heat and cool completely.
• Beat butter with an electric mixer in a bowl until light and fluffy.
• Beat 1 cup confectioners' sugar into butter until just blended.
• Beat 2 tablespoons strawberry puree and vanilla extract into butter mixture until just blended.
• Repeat with 1 cup confectioners' sugar, followed by 2 tablespoons strawberry puree two more times.
• Beat last 1/2 cup confectioners' sugar into mixture until just blended.