ROSE BOXED WINE RECIPES
ROSÉ WINE CUPCAKES RECIPE - BETTYCROCKER.COM
These pretty pink cupcakes are made with rosé wine and a raspberry filling.
Provided by Betty Crocker Kitchens
Total Time 1 hours 10 minutes
Prep Time 40 minutes
Yield 24
Number Of Ingredients 12
Steps:
- 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, 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.
- Fit #6 round tip in decorating bag (opening about 1/8 inch in diameter). Spoon raspberry jam into decorating bag. Insert tip in center of cupcake, about halfway down. Gently squeeze decorating bag, pulling upwards until cupcake swells slightly and filling comes to the top.
- In large bowl, beat powdered sugar, butter and salt with electric mixer on low speed until blended. Beat in 1/3 cup wine. If frosting is too thick, beat in more wine a few drops at a time. Frost cupcakes. Garnish with raspberries.
Nutrition Facts : Calories 280 , CarbohydrateContent 52 g, CholesterolContent 5 mg, FatContent 0 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Cupcake, SodiumContent 170 mg, SugarContent 42 g, TransFatContent 0 g
ROSÉ WINE CUPCAKES RECIPE - BETTYCROCKER.COM
These pretty pink cupcakes are made with rosé wine and a raspberry filling.
Provided by Betty Crocker Kitchens
Total Time 1 hours 10 minutes
Prep Time 40 minutes
Yield 24
Number Of Ingredients 12
Steps:
- 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, 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.
- Fit #6 round tip in decorating bag (opening about 1/8 inch in diameter). Spoon raspberry jam into decorating bag. Insert tip in center of cupcake, about halfway down. Gently squeeze decorating bag, pulling upwards until cupcake swells slightly and filling comes to the top.
- In large bowl, beat powdered sugar, butter and salt with electric mixer on low speed until blended. Beat in 1/3 cup wine. If frosting is too thick, beat in more wine a few drops at a time. Frost cupcakes. Garnish with raspberries.
Nutrition Facts : Calories 280 , CarbohydrateContent 52 g, CholesterolContent 5 mg, FatContent 0 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Cupcake, SodiumContent 170 mg, SugarContent 42 g, TransFatContent 0 g
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Savour wine-infused strawberries, such a simple idea that tastes heavenly
From bbcgoodfood.com
Total Time 5 minutes
Category Buffet, Dessert, Dinner, Lunch
Cuisine British
Calories 140 calories per serving
From bbcgoodfood.com
Total Time 5 minutes
Category Buffet, Dessert, Dinner, Lunch
Cuisine British
Calories 140 calories per serving
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