Raspberry Rosé Wine Cupcakes

By vealam

Ingredients

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 large egg yolk
• 1/2 cup rosé wine
• 1/2 teaspoon almond extract
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup rosé wine
• 1 cup raspberries, fresh or frozen
• 4 cups powdered sugar, sifted
• 1 cup (2 sticks) unsalted butter, at room temperature
• Pinch salt
• Additional raspberries, for garnish

Details

Servings 15
Preparation time 30mins
Cooking time 75mins
Adapted from goboldwithbutter.com

Preparation

Step 1

First, prepare cupcakes. Preheat oven to 350°F. Butter muffin pan or line with paper liners.

In bowl of stand mixer fitted with paddle attachment, or in bowl with hand-held mixer, beat butter and sugar together on medium high speed until light and creamy, about 3 minutes.

In separate bowl, combine eggs, egg yolk, rosé wine and almond extract. In another bowl, combine flour, baking powder and salt. Add dry ingredients to mixer in 3 additions, alternating with egg mixture, stirring to combine after each addition. Beat briefly until smooth.

Scoop batter into the prepared muffin pan, filling each cup only 2/3 full. Bake until cupcakes just begin to turn golden and spring back when gently pressed, about 15-18 minutes. Let cool completely.

To make buttercream, combine raspberries and rosé wine in small saucepan over medium heat. Bring to boil and simmer until reduced and thickened to about 1/4 cup, about 30 minutes. Pass through mesh strainer to remove raspberry seeds and let cool completely.

In bowl of stand mixer fitted with paddle attachment, or in bowl with hand-held mixer, mix butter, sifted powdered sugar, salt and reduced raspberry rosé mixture until combined. Increase speed to medium high and beat until smooth and creamy, about 2-3 minutes. Frost cupcakes as desired.