Pink Rosé Wine Cupcakes
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.
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.
Notes
Decorating
Depending on the occasion you wish to make these for, you may wish to decorate your cupcakes differently.
But for this recipe, I use my cream cheese frosting recipe, heart-shaped sprinkles and chocolate hearts.
Using the Wilton M1 large open star piping tip, I piped on the cream cheese frosting and sprinkled on the heart-shaped sprinkles. Once the frosting has set, place a foiled chocolate heart on top. Or you can choose to unwrap and place the chocolate in the frosting.