Red & White Sangria Cupcakes
- 1/2 cup Old York Cellars Pinot Gris
- 1 box of yellow cake mix
- 1/2 water
- 1/2 cup vegetable oil
- 3 eggs
- FROSTING INGREDIENTS:
- 2 cups Old York Cellars Cabernet Sauvignon
- 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 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 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 wine; beat on medium speed until light and fluffy.
Garnish with orange slices, strawberry slices, & blueberries.