Description
This recipe, “Moscato Cupcakes,” infuses the delicate sweetness of Moscato wine into both the cake and the frosting, creating a sophisticated and celebratory treat.
Ingredients
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- 1 box white cake mix
- 1 ¾ cups Moscato, divided
- 1 cup (two sticks) unsalted butter, softened
- 4 cups powdered sugar, divided
- 1 tsp. pure vanilla extract
- Pinch of kosher salt
- Pink food coloring
- White nonpareils, for decoration
Instructions
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Preheat and Prep: Preheat oven to 350°F (175°C) and line one muffin tin with 12 cupcake liners.
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Make Cupcakes: In a large bowl, mix the cake mix with 1 ½ cups of Moscato. Bake according to the package directions, substituting the Moscato for the water typically called for in the instructions.
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Cool: Let the cupcakes cool completely before frosting.
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Make Moscato Frosting: Meanwhile, make the Moscato frosting. In a large bowl, combine the softened butter, 2 cups of powdered sugar, vanilla extract, salt, and the remaining ¼ cup of Moscato.
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Beat Frosting: Using a hand mixer, beat until smooth.
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Add Remaining Sugar: Add the remaining 2 cups of powdered sugar and beat until light and fluffy.
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Divide and Color Frosting: Separate the frosting into 2 bowls. Color one bowl of frosting with 3 drops of pink food coloring (or more, to achieve your desired shade).
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Prepare Piping Bag: Spoon the frosting, side by side, one color at a time, into a piping bag fitted with a star tip. This will create the swirled effect when you pipe the frosting.
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Pipe Frosting: Pipe the frosting onto the cooled cupcakes.
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Garnish: Garnish with white nonpareils.
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Serve
