Sparkling Wine Cupcakes With Sparkling Wine Butter Cream Recipes
ROSé WINE CUPCAKES
These pretty pink cupcakes are made with rosé wine and a raspberry filling.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 24
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box, using cake mix, water, 1/2 cup wine, oil, egg whites and food color. Divide batter evenly among muffin cups (about two-thirds full).
- Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Fit #6 round tip in decorating bag (opening about 1/8 inch in diameter). Spoon raspberry jam into decorating bag. Insert tip in center of cupcake, about halfway down. Gently squeeze decorating bag, pulling upwards until cupcake swells slightly and filling comes to the top.
- In large bowl, beat powdered sugar, butter and salt with electric mixer on low speed until blended. Beat in 1/3 cup wine. If frosting is too thick, beat in more wine a few drops at a time. Frost cupcakes. Garnish with raspberries.
Nutrition Facts : Calories 280, Carbohydrate 52 g, Cholesterol 5 mg, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cupcake, Sodium 170 mg, Sugar 42 g, TransFat 0 g
ROSé WINE CUPCAKES
These easy Rosé Wine Cupcakes start with boxed cake mix and spike it with rosé! The fluffy vanilla cupcakes get a flavor upgrade with everyone's favorite pink wine. And you'll love the Rosé Buttercream on top!
Provided by Sharon Garofalow
Categories Dessert
Time 26m
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Line a cupcake pan with cupcake liners and set aside.
- In a bowl (stand mixer or batter bowl with hand mixer), whip up the butter and egg until fluffy (around 3 minutes).
- In 3 additions add the cake mix, buttermilk and rosé (beginning and ending with the cake mix).
- Divide the batter between the cupcake liners.
- Bake for 16 minutes or until done.
- Remove from oven and place on a cooling rack to cool completely.
- In a large bowl whip the butter, vegetable shortening and salt until light and fluffy, around 7 minutes.
- Add half the confectioners sugar and whip until fluffy.
- Add vanilla extract and half the heavy cream and mix until fluffy.
- Repeat the process, alternating between sugar and cream and whip up for 3 more minutes until it's light and airy.
- Add the rosé wine and food coloring and mix well.
- Decorate cupcakes with frosting and finish with sprinkles.
Nutrition Facts : ServingSize 1 cupcake, Calories 571 kcal, Carbohydrate 70 g, Protein 3 g, Fat 31 g, SaturatedFat 18 g, TransFat 2 g, Cholesterol 83 mg, Sodium 492 mg, Fiber 1 g, Sugar 55 g, UnsaturatedFat 11 g
SAUVIGNON BLANC WINE CUPCAKES
Lemon and Sauvignon Blanc make the perfect flavor pairing in these wine cupcakes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box, using cake mix, water, 1/2 cup wine, oil, eggs and 2 teaspoons lemon peel. Divide batter evenly among muffin cups (about two-thirds full).
- Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- In large bowl, beat powdered sugar, butter and salt with electric mixer on low speed until blended. Beat in 1/3 cup wine and 1 teaspoon lemon peel. If frosting is too thick, beat in more wine a few drops at a time. Frost cupcakes. Sprinkle with yellow sugar and pearls.
Nutrition Facts : Calories 260, Carbohydrate 45 g, Cholesterol 35 mg, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 170 mg, Sugar 37 g, TransFat 0 g
RED WINE CUPCAKES WITH CREAM CHEESE FROSTING
Make the ideal wine-lover cupcakes: Red Wine Cupcakes with Cream Cheese Frosting! These red wine cupcakes feature red wine and devil's food cake mix.
Provided by My Food and Family
Categories Recipes
Time 1h16m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Prepare cake batter and bake as directed on package for 24 cupcakes, substituting 1/3 cup wine for the oil. Cool completely.
- Meanwhile, cook granulated sugar and remaining wine in saucepan on medium heat 15 to 18 min. or until reduced to thin glaze, stirring occasionally. Cool completely.
- Beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in powdered sugar; spread onto cupcakes. Drizzle with wine syrup.
Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 190 mg, Carbohydrate 25 g, Fiber 0 g, Sugar 19 g, Protein 2 g
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