Rosé Wine Cupcakes For A Pot Party

Planning a post pandemic pot party? Then these pink cupcakes made with rosé wine and a raspberry filling will leave an impression on the guests. Work smarter not harder by using boxed cake mix and get it all done in a flash!

Ingredients

  • 1 box white cake mix
  • 3/4 cup rosé wine
  • 1/2 cup of water
  • 1/3 cup vegetable oil
  • egg whites
  • 5 drops liquid red food color

Filling

  • 3/4 cup seedless raspberry jam

Frosting

  • 6 cups powdered sugar
  • 1/3 cup butter, softened
  • 1/8 teaspoon salt
  • 1/3 cup rosé wine

Instructions

  1. Heat oven to 350°F (325°F for dark or nonstick pans). Place the 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, two-thirds full.
  2. Bake 20 to 22 minutes or until the toothpick inserted in the center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  3. Fit #6 round tip in decorating bag. Spoon raspberry jam into decorating bag. Insert the tip in the center of the cupcake, about halfway down. Gently squeeze decorating bag, pulling upwards until cupcake swells slightly and filling comes to the top.
  4. In a large bowl, beat powdered sugar, butter, and salt with an 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.