Strawberry Moscato Cupcakes Recipe 445

MOSCATO CUPCAKES WITH STRAWBERRY FROSTING

Steps:

• Preheat oven to 350F degrees
• In a medium bowl, combine wine, eggs, and vanilla
• In a second medium bowl,sift together cake flour, salt, and baking powder
• Use an electric mixer to beat together 2 sticks of softened butter and granulated sugar.
• Beat until light and fluffy, about 2 minutes
• With the mixer on low speed, add about 1/3 of the flour mixture, followed by 1/3 of the wine mixture.
• Alternate the flour and wine, mixing until well combined.
• Put cupcake liners in tins.
• Fill cupcake liners 2/3 full. (Do not fill all the way to the top, this will make big round domes on your cupcakes)
• Bake at 350F degrees for 18-20 minutes or until light golden brown on the top.
• Test with a toothpick to see if it comes out cleanly.
• beat softened butter in a mixer until it is pale in color and fluffy.
• Add in powdered sugar slowly
• Next, add in vanilla extract.
• Mix in the 3 tbsp of strawberry puree last.
• To make the strawberry puree:
• Place 1 cup of fresh strawberries into a food processor and blend until it is a liquid puree.
• Decorate any way that you wish.

STRAWBERRY MOSCATO CUPCAKES RECIPE - (4.4/5)

Steps:

• Preheat oven to 350°F. Mix together all ingredients according to the box directions, substituting the water for SkinnygirlTM Moscato and the oil for Greek yogurt. Spoon batter into 24 cupcake liners and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool and pipe with vanilla icing. Enjoy!

REAL STRAWBERRY CUPCAKES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray cupcake cups with cooking spray, or line with cupcake liners.
• Place 8 strawberries into a blender, and blend until smooth. Pour the puree through a strainer to remove seeds. Puree should equal about 3/4 cup. Set the puree aside.
• In a large bowl, beat together the eggs, white sugar, vegetable oil, 1/2 teaspoon vanilla extract, lemon zest, and strawberry puree until well combined. Stir in the flour, baking powder, salt, vanilla pudding mix (for a moister cupcake), and red food coloring to reach a desired shade of pink. Spoon the batter into the prepared cupcake cups, filling each about 2/3 full.
• Bake in the preheated oven until the cupcakes have risen and a toothpick inserted into the center of a cupcake comes out clean, about 23 minutes. Allow the cupcakes to cool at least 10 minutes before frosting.
• To make frosting, beat cream cheese and butter together in a mixing bowl with an electric mixer until smooth, and mix in confectioners' sugar and 1/2 teaspoon vanilla extract to make a lump-free icing. Frost each cupcake with about 2 tablespoons of icing, and top each cupcake with a strawberry slice.