Moscato Cupcakes Recipe 465 Food

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.

MOSCATO CUPCAKES WITH DUFF'S SWISS MERINGUE BUTTERCREAM

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.