Rosé Wine Cupcakes

You can never have too many hor d'oeuvre recipes, so give Rosé Wine Cupcakes a try. One serving contains 311 calories, 2g of protein, and 7g of fat. This recipe serves 24 and costs $1.32 per serving. It is brought to you by Betty Crocker. This recipe is typical of American cuisine. 95 people have made this recipe and would make it again. Head to the store and pick up butter, egg whites, wine, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 10 minutes. Taking all factors into account, this recipe earns a spoonacular score of 20%, which is rather bad. Try Rose Wine Punch, Strawberry Rosé Wine Granita, and Strawberry Rosé Wine Punch for similar recipes.

Servings: 24

Preparation duration: 40 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

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, 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.

 

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, egg whites and food color. 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. 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.

5. 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.

6. Garnish with raspberries.

Nutrition Information:

covered percent of daily need