Sparkling Wine Cupcakes With Sparkling Wine Butter Cream Recipes

ROSé WINE CUPCAKES

Steps:

• Preheat oven to 400 degrees.
• Line a cupcake pan with cupcake liners and set aside.
• In a bowl (stand mixer or batter bowl with hand mixer), whip up the butter and egg until fluffy (around 3 minutes).
• In 3 additions add the cake mix, buttermilk and rosé (beginning and ending with the cake mix).
• Divide the batter between the cupcake liners.
• Bake for 16 minutes or until done.
• Remove from oven and place on a cooling rack to cool completely.
• In a large bowl whip the butter, vegetable shortening and salt until light and fluffy, around 7 minutes.
• Add half the confectioners sugar and whip until fluffy.
• Add vanilla extract and half the heavy cream and mix until fluffy.
• Repeat the process, alternating between sugar and cream and whip up for 3 more minutes until it's light and airy.
• Add the rosé wine and food coloring and mix well.
• Decorate cupcakes with frosting and finish with sprinkles.

PINK CHAMPAGNE CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, mix dry cake mix and champagne. Add oil, egg whites and food color. Beat with electric mixer on medium speed 2 minutes. Divide batter evenly among muffin cups.
• Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
• In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with garnishes. Store loosely covered.

SPARKLING WINE CUPCAKES WITH SPARKLING WINE BUTTER CREAM

Steps:

• Preheat oven to 350°F Prepare a cupcake pan with paper forms.
• In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with sparkling wine.
• In another large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Fill the cupcake liners about 2/3 full.
• Bake for 20 minutes, or until a toothpick inserted into the cake comes out clean.
• Make Butter Cream: With an electric mixer, beat together sugar and butter (or margarine). Mix on low until well blended, and then on medium for another two minutes. Add vanilla and champagne, beating on medium for another minute. Frost cupcakes!