2 ¾ cups cake flour
½ teaspoon salt
2 teaspoon baking powder
1 cup of Napa Valley Estate Moscato
5 egg whites
2 teaspoons vanilla
1 cup butter, softened
1 ½ cups granulated sugar
Preheat oven to 350°F. In a medium bowl, combine wine, eggs and vanilla. In a second medium sized bowl, sift together cake flour, salt and baking powder. Use an electric mixer to beat together two sticks of softened butter and granulated sugar. Beat until light and fluffy, about two minutes. With the mixer on low speed, add about ⅓ of the flour mixture, followed by ⅓ of the wine mixture. Alternate the flour and wine, mixing until well combined.
Put cupcake liners in tins. Fill cupcake liners ⅔ full. (Do not fill all the way to the top, this will make big round domes on your cupcakes.) Bake for 18-20 minutes or until light golden brown on the top and test with a toothpick to see if it comes out cleanly.
3 ½ cups powdered sugar
1 cup unsalted butter, softened
½ teaspoon vanilla extract
To make the frosting, beat softened butter in a mixer until it is pale in color and fluffy. Add in powdered sugar slowly followed by the vanilla extract. Mix and top your cupcakes.
Napa Valley Estate Moscato
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