Sauvignon Blanc Wine Cupcakes

By slmorgan13

Ingredients

• 1 box Betty Crocker® SuperMoist® yellow cake mix
• 1/2 cup water
• 1/2 cup Sauvignon Blanc wine
• 1/2 cup vegetable oil
• 3 eggs
• 2 teaspoons grated lemon peel
• Frosting
• 6 cups powdered sugar
• 1/3 cup butter, softened
• 1/8 teaspoon salt
• 1/3 cup Sauvignon Blanc wine
• 1 teaspoon grated lemon peel
• Garnish
• Yellow decorator sugar crystals
• Edible yellow pearls

Details

Servings 24

Preparation

Step 1

Lemon and Sauvignon Blanc make the perfect flavor pairing in these wine cupcakes.

Prep Time
30 Minutes

Total Time
1:00 Hr:Mins

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, eggs and 2 teaspoons lemon peel. 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. In large bowl, beat powdered sugar, butter and salt with electric mixer on low speed until blended. Beat in 1/3 cup wine and 1 teaspoon lemon peel. If frosting is too thick, beat in more wine a few drops at a time. Frost cupcakes. Sprinkle with yellow sugar and pearls.Makes 24 cupcakes

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
For yellow decorator sugar crystals, edible yellow pearls and decorative cupcake liners, check out www.fancyflours.com.

Nutrition Information:
1 Serving (1 Cupcake)

Calories 260 (Calories from Fat 80), Total Fat 8g (Saturated Fat 3g, Trans Fat 0g), Cholesterol 35mg; Sodium 170mg; Total Carbohydrate 45g (Dietary Fiber 0g, Sugars 37g), Protein 1g;