Pink Rosé Wine Cupcakes For Valentine’s Day
Wine is not just for cooking, it’s even great for baking, and these Rosé Wine Cupcakes are not only soft and fluffy but are moist and not overly sweet.
Topped with a cream cheese frosting, they are perfect for Valentine’s day or other special occasions.
I love making cupcakes; outside of cakes, they make a great entertaining option for all kinds of occasions. And making these was a great way to see how my favourite Rosé wine would taste in a cupcake.
And with Valentine’s Day just around the corner, what better time to share this recipe with you. Oh, and it is super simple to make.
What is the best Rosé wine to use
I live by one rule of thumb; if you like to drink it, you can cook or bake with it. My favourite is the Brown Brothers Rosé Wine, but you can use whatever you like.
How to make Pink Rosé Wine Cupcakes at home
Although my cupcakes are a pink colour, you can use whichever food gel colouring you like, which is excellent if you want to make them for a different occasion.
Ingredients
- Softened Butter
- Sugar or granulated sugar
- Eggs
- Plain Flour or All-purpose flour
- Baking Powder
- Salt
- Vanilla Extract
- Rosé Wine
- Lemon Rind (optional)
- Pink Food Colouring
Method
Preheat your fan-forced oven to 160°C (320°F), or if you are using a conventional oven, preheat to 180°C (350°F).
Using a hand mixer or stand mixer, cream the softened butter and sugar until it becomes a pale light yellow and is fluffy. This should take around 5 minutes to do.
Add the two eggs and one egg yolk one at a time, mixing at a low speed until incorporated after each addition.
Sift the flour, baking powder, salt and lemon rind into the bowl. Mix at a low speed to start, then medium-high until the flour is only just incorporated.
Pro Tip: Adding the lemon rind is entirely optional. The lemon rind is used to reduce the sweetness of the cupcakes for those that do not like overly sweet cupcakes.
Add the vanilla extract and the rosé wine to the mixture. Using a low speed on your mixer, mix the ingredients until well incorporated.
Once mixed, add a few pink food colouring drops to the mixture. I like to use the gel instead of the liquid as I can use less of the gel to create the same colour.
Using a spoon or spatular, gently mix the colour until it is well incorporated. Add more food colouring if needed to reach your desired look.
Line a 12 cupcake pan with cupcake liners and equally distribute the mixture between all 12.
Pro Tip: each cupcake liner can be filled using a 1/4 cup of the mixture for a nice even bake.
Once the mixture is in all the cupcake liners, give the tray a couple of sharp taps on the bench to remove any excess air from the mixture.
Then place in the oven to bake for 25 minutes or until the top of the cupcake springs back when touched, and a toothpick comes out clean when inserted into the middle of the cupcake.
When ready, allow the cupcakes to cool in the tray for 10 minutes, then transfer them to a cooling rack to completely cool before icing.
Icing and decorating the cupcakes
I wanted to do something a little different with this. Instead of using buttercream frosting, I am using my cream cheese frosting.
The cream cheese frosting goes well with the rosé wine cupcakes, but entirely up to use what you would like to use.
Pipe on the frosting with a large open star piping tip. I am using the Wilton M1 tip for this. Sprinkle with heart-shaped sprinkles and then place a chocolate heart on top.
You can either unwrap the chocolate heart and place it in the centre, as shown below. Or you can choose to add them with the wrapper still on, which I find looks much better.
Other yummy recipes on Just So Yum that are perfect for Valentine’s Day
If cupcakes are not your thing, there are some great other options that you can try instead that are bound to please any sweet tooth.
- No-Bake Pink Gin Raspberry Swirl Cheesecake – for the cheesecake lover. A great option to make if you want that extra special dessert for valentines day.
- No-Bake Chocolate Coconut Rum Balls – if rum isn’t your thing, you can use other alcohol instead. Makes for a great treat or given as a gift in a lovely heart-shaped box.
- Two-Layered Moist Chocolate Cake – for the chocolate cake lover, the secret ingredient of coffee is added to bring out the flavour of the chocolate.
Pink Rosé Wine Cupcakes
Ingredients
- 125 g Unsalted Butter Room Temp (softened)
- 1 cup Sugar Granulated Sugar
- 2 large Eggs
- 1 large Egg Yolk
- 1 ½ cups Plain Flour All-Purpose Flour
- 2 tsp Baking Powder
- ½ tsp Lemon Rind optional
- ¼ tsp Salt
- ½ cup Rosé Wine
- ½ tsp Vanilla Extract
Instructions
- Preheat fan-forced oven to 160°C or 350°F.
- Cream together the unsalted butter and sugar in a large bowl, until light in colour (pale yellow) and fluffy.
- Add eggs, one at a time, mixing well after each addition.
- Sift flour, baking powder, salt and lemon rind into the bowl. Mix on a low speed at first, then bring up to a medium-high speed, until the flour is just incorporated.
- Add the rosé wine and vanilla extract, mix well on a medium high speed until combined.
- Place cupcake liners in a 12 cupcake pan. Place a ¼ of a cup of the mixture into each liner. Or spoon out equal amounts into each one.
- Give the tray a sharp couple of taps on the benchtop, then place in the oven to cook for 25 minutes or until the tops spring back when touched and the skewer comes out clean.
- Once cooked, take the tray out of the oven and allow the cupcakes to cool for 10 minutes before transferring them to a wire rack.
- Once cooled decorate with cream cheese or buttercream frosting. Refer to notes for how I decorated mine.
