Sauvignon Blanc Wine Cupcakes
Forget going out to eat or ordering takeout every time you crave American food. Try making Sauvignon Blanc Wine Cupcakes at home. This hor d'oeuvre has 315 calories, 2g of protein, and 8g of fat per serving. This recipe serves 24 and costs 62 cents per serving. A mixture of water, sugar, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so delicious. Plenty of people made this recipe, and 113 would say it hit the spot. It is brought to you by Betty Crocker. From preparation to the plate, this recipe takes roughly 1 hour. With a spoonacular score of 5%, this dish is improvable. Try Strawberry Sauvignon Blanc Cocktail, Sauvignon Blanc Peach Sangria, and Sauvignon Blanc Pound Cake for similar recipes.
Servings: 24
Preparation duration: 30 minutes
Cooking duration: 30 minutes
Ingredients:
1/3 cup butter, softened
Edible yellow pearls
3 eggs
1 teaspoon grated lemon peel
6 cups powdered sugar
1/8 teaspoon salt
1/3 cup Sauvignon Blanc wine
Yellow decorator sugar crystals
1/2 cup vegetable oil
1/2 cup water
1 box Betty Crocker® SuperMoist® yellow cake mix
Equipment:
oven
muffin liners
wire rack
toothpicks
hand mixer
bowl
Cooking instruction summary:
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, eggs and 2 teaspoons lemon peel. 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 In large bowl, beat powdered sugar, butter and salt with electric mixer on low speed until blended. Beat in 1/3 cup wine and 1 teaspoon lemon peel. If frosting is too thick, beat in more wine a few drops at a time. Frost cupcakes. Sprinkle with yellow sugar and pearls.
Step by step:
1. Heat oven to 350°F (325°F for dark or nonstick pans).
2. 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, eggs and 2 teaspoons lemon peel. Divide batter evenly among muffin cups (about two-thirds full).
3. 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.
4. In large bowl, beat powdered sugar, butter and salt with electric mixer on low speed until blended. Beat in 1/3 cup wine and 1 teaspoon lemon peel. If frosting is too thick, beat in more wine a few drops at a time. Frost cupcakes. Sprinkle with yellow sugar and pearls.
Nutrition Information:
covered percent of daily need
