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Rosé Wine Cupcakes
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Prep Time:
40 minutes
Total Time:
1 hour 10 minutes
Indulgent rosé wine cupcakes with raspberry filling.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • 3/4 cup water
  • 1/2 cup rosé wine
  • 1/3 cup vegetable oil
  • 3 egg whites
  • 5 drops liquid red food color
  • 3/4 cup seedless raspberry jam
  • 6 cups powdered sugar
  • 1/3 cup butter, softened
  • 1/8 teaspoon salt
  • 1/3 cup rosé wine
  • Fresh raspberries
Instructions:
  • Preheat oven to 350°F (or 325°F for dark or nonstick pans). Line 24 regular-size muffin cups with paper baking cups. Prepare cake batter following the box instructions using cake mix, water, 1/2 cup wine, oil, egg whites, and food color. Fill each muffin cup about two-thirds full with the batter.
  • Bake for 20 to 22 minutes until a toothpick inserted in the center comes out clean. Let it cool in the pans for 10 minutes, then transfer to a cooling rack. Allow it to cool completely for about 30 minutes.
  • Prepare a decorating bag with a #6 round tip (opening about 1/8 inch wide). Fill the bag with raspberry jam. Insert the tip into the center of the cupcake about halfway down. Squeeze the bag gently while pulling upwards until the cupcake swells slightly and the filling reaches the top.
  • In a large bowl, use an electric mixer on low speed to blend powdered sugar, butter, and salt until smooth. Mix in 1/3 cup of wine. If the frosting is too thick, gradually add more wine a few drops at a time until desired consistency. Frost the cupcakes and top with raspberries for an elegant touch.

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