Rosé Wine Cupcakes
You can never have too many dessert recipes, so give Rosé Wine Cupcakes a try. One portion of this dish contains around 2g of protein, 7g of fat, and a total of 315 calories. This recipe serves 24. This recipe covers 6% of your daily requirements of vitamins and minerals. If you have water, salt, liquid food color, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 10 minutes.
Instructions
Heat oven to 350F (325F 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).
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.
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.
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.