Rosé Wine Cupcakes
Prep: 40 Minutes
Total: 1 Hour 10 Minutes
1 box Betty Crocker Super Moist White Cake Mix
3/4 cup Water
1/2 cup Rosé Wine (I used Summer Sip French Rosé)
1/3 cup Vegetable Oil
3 Egg Whites
5 drops liquid Red Food Coloring
3/4 cup seedless Raspberry Jam
6 cups Powdered Sugar
1/3 cup Butter, softened
1/8 tsp. Salt
1/3 cup Rosé Wine (again, I used Summer Sip French Rosé)
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). For this particular recipe, you start with the box mix and sort of follow along. You use the substitutions above. You add the water, Rosé, vegetable oil, egg whites and food coloring to the mix and naturally, mix it all together. 5 drops of food coloring is perfect as it gives the batter a pink color to match the Rosé.
Prep your muffin tin with the baking cups and for good measure, I sprayed them with cooking spray. Remember, I am the Burning Baker so I err on the side of caution. I should be able to lose that nickname soon. I’ve been doing much better. Once the muffin tins are prepped, it’s time to add the batter and in the oven they go.
Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool completely, about 30 minutes. By the way, 22 minutes was perfect. I used the knife testing method and the knife was dry. They were done, and not burned. They were perfect.
Time to make the frosting. In a 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.I must confess, I did not use all the powdered sugar it calls for. I only used about 4 cups as it’s just too much sugar. Make sure you add the Rosé before you use the hand mixer. Don’t make the mistake I made otherwise you’ll have quite the mess to clean up. Frost cupcakes.
The original recipe called for filling the cupcake with jam – but I decided to just drizzle the raspberry jam on the frosting and was ready to go. Make sure to heat the jam first so it is easier to drizzle. Don’t over heat it or it’ll melt your frosting. I’m sure filling the cupcakes probably would have been better but I just didn’t have the time. Regardless, they tasted better than they looked. They have a nice, slight Rosé taste to them. I did bring a dozen to work and they lasted about 5 minutes. Yeah, they’re that good. Enjoy!!!
– Steve (aka the Burning Baker)
Table & Vine Marketing Department