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
ROSé WINE CUPCAKES RECIPE - (4.3/5)
Provided by shuber
Number Of Ingredients 12
Steps:
- Preheat 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.
ROSé WINE CUPCAKES RECIPE - (4.3/5)
Provided by slmorgan13
Number Of Ingredients 16
Steps:
- Rosé Wine Cupcakes These pretty pink cupcakes are made with rosé wine and a raspberry filling. Prep Time 40 Minutes Total Time 1:10 Hr:Mins 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.Makes 24 cupcakes Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens Not Enough Muffin Pans? If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time. Nutrition Information: 1 Serving (1 Cupcake) Calories 280 (Calories from Fat 60), Total Fat 6g (Saturated Fat 2 1/2g, Trans Fat 0g), Cholesterol 5mg; Sodium 170mg; Total Carbohydrate 52g (Dietary Fiber 0g, Sugars 42g), Protein 1g;
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