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Rosé Wine Cupcakes

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Wicked x Betty Exclusives - Only in Theaters - Add more Glinda goodness to your day ©UCS LLC
  • Prep 40 min
  • Total 1 hr 10 min
  • Servings 24
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These pretty pink cupcakes are made with rosé wine and a raspberry filling.
By Betty Crocker Kitchens
Updated Aug 3, 2011
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Ingredients

Cupcakes

Filling

  • 3/4 cup seedless raspberry jam

Frosting

  • 6 cups powdered sugar
  • 1/3 cup butter, softened
  • 1/8 teaspoon salt
  • 1/3 cup rosé wine

Garnish

  • Fresh raspberries

Steps

  •  
    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.

Nutrition

Nutrition Facts are not available for this recipe
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