Rosé Wine Cupcakes

These pretty pink cupcakes are made with rosé wine and a raspberry filling. MORE+ LESS-

By Betty Crocker Kitchens

August 3, 2011

Cupcakes

box Betty Crocker™ Super Moist™ white cake mix

3/4

cup water

1/2

cup rosé wine

1/3

cup vegetable oil

egg whites

drops liquid red food color

3/4

cup seedless raspberry jam

cups powdered sugar

1/3

cup butter, softened

1/8

teaspoon salt

1/3

cup rosé wine

Fresh raspberries

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1

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).
2

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.
3

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.
4

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.

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.