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Old York Cellars

Blush Wine Cupcakes

Blush Wine Cupcakes
Recipe Date:
March 22, 2020
Serving Size:
24
Cook Time:
00:25:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 1/2 cup Old York Cellars What Exit Blush
  • 1 box white cake mix
  • 3/4 cup water
  • 1/3 cup vegetable oil
  • 3 egg whites
  • 5 drops liquid red food color (optional)
  • FROSTING INGREDIENTS:
  • 1/3 cup Old York Cellars What Exit Blush
  • 6 cups powdered sugar
  • 1/3 cup butter, softened
  • 1/8 tsp salt
  • fresh raspberries or strawberries, for garnish
Directions

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 What Exit Blush 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.

In large bowl, beat powdered sugar, butter and salt with electric mixer on low speed until blended. Beat in 1/3 cup Blush Wine. If frosting is too thick, beat in more Blush Wine a few drops at a time. Frost cupcakes.

Garnish with raspberries or strawberries.

Enjoy!