Best 3 Rosé Wine Cupcakes Recipes
Indulge in the delectable symphony of flavors with these Rosé Wine Cupcakes, where the essence of sweet wine seamlessly blends with fluffy sponge cake. These delightful treats offer a sophisticated twist to classic cupcakes, perfect for any occasion that calls for a touch of elegance. Get ready to embark on a culinary adventure as we unveil the secrets behind creating these exquisite masterpieces.
Check out the recipes below so you can choose the best recipe for yourself!
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 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;
Tips:
- Before you begin baking, make sure all of your ingredients are at room temperature. This will help ensure that the cupcakes bake evenly. - Line your cupcake pan with paper liners to make it easy to remove the cupcakes once they are baked. - Cream the butter and sugar together until light and fluffy. This will help incorporate air into the batter, resulting in lighter and fluffier cupcakes. - Add the eggs one at a time, beating well after each addition. This will help prevent the batter from curdling. - Gradually add the flour and baking powder to the batter, mixing until just combined. Overmixing can result in tough cupcakes. - Stir in the rosé wine and lemon zest. - Divide the batter evenly among the prepared cupcake liners. - Bake the cupcakes at 350 degrees Fahrenheit for 18-20 minutes, or until a toothpick inserted into the center comes out clean. - Allow the cupcakes to cool completely before frosting.Conclusion:
These rosé wine cupcakes are a delicious and elegant treat that are perfect for any occasion. They are easy to make and can be decorated to match any theme. Whether you are hosting a party or just looking for a special treat, these cupcakes are sure to be a hit.
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