BeauJersey Red & BeauJersey White Sangria Cupcakes
- 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
- FROSTING INGREDIENTS:
- 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.
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!