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Old York Cellars

Red & White Sangria Cupcakes

Red & White Sangria Cupcakes
Recipe Date:
May 8, 2020
Serving Size:
Cook Time:
Imperial (US)
  • 1/2 cup Old York Cellars Pinot Gris
  • 1 box of yellow cake mix
  • 1/2 water
  • 1/2 cup vegetable oil
  • 3 eggs
  • 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.

Frosting Directions:

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.