Blush Wine Cupcakes
- 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
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.