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Old York Cellars

BeauJersey Red & BeauJersey White Sangria Cupcakes

BeauJersey Red & BeauJersey White Sangria Cupcakes
Recipe Date:
Serving Size:
Cook Time:
Imperial (US)
  • 1/2 cup Old York Cellars BeauJersey White Wine
  • 1 Box of yellow cake mix
  • 1/2 Water
  • 1/2 cup Vegetable oil
  • 3 Eggs
  • 2 cups Old York Cellars BeauJersey Red Wine
  • 1/2 cup Solid vegetable shortening
  • 1/2 cup Butter, softened
  • 4 cups Confectioners' sugar

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 BeauJersey White Wine, oil, and eggs. 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.

Frosting Directions:

Bring BeauJersey Red Wine to boil in a large skillet. Cook over medium-high heat, stirring occasionally, until liquid has reduced to about 1/4 cup, about 15 - 25 minutes. Remove from heat and let cool completely.

In large bowl, beat shortening and butter with electric mixer until smooth.

Gradually add sugar, 1 cup at a time, beating well after each addition.

Add reduced BeauJersey Red Wine; beat on medium speed until light and fluffy.

Frost the cupcakes.

Garnish with orange slices, strawberry slices, & blueberries.

Cheers & Enjoy with a Glass of Old York Cellars BeauJersey Wine!