When it’s rosé season, one must follow the credo “all rosé everything.” In our humble opinion, there’s absolutely no reason this shouldn’t apply to cupcakes, too. Check out this recipe and get baking, rosé cupcakes await.
FOR THE CUPCAKES
6 ounces (1 ½ stick) unsalted butter
⅔ cups granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup rosé wine
1 ½ cups raspberry coulis
FOR THE FROSTING
1 cup (2 sticks) unsalted butter
4 cups powdered sugar, sifted
½ cup rosé wine
¼ cup raspberry jam
Fresh raspberries, for garnish
Makes 15 cupcakes
PREHEAT oven to 350℉. Place baking cup liners in 2 muffin tins (15 liners).
MIX together butter and sugar in a large bowl until fluffy, then add in vanilla extract and eggs, one at a time.
COMBINE flour, baking powder and salt in a separate bowl. Then, gradually add to larger bowl.
STIR in 1/2 cup rosé, slowly, until well combined.
POUR batter into baking cup liners until about 2/3 full.
BAKE about 15 – 20 minutes, or until toothpick comes out clean. Allow to cool completely.
SCOOP out a small amount of cupcake from the very center, once completely cooled. Using a teaspoon, carefully ladle in a bit of raspberry coulis. The hole will later be covered by the frosting.
BEAT butter and powdered sugar with a hand-mixer on medium-high speed until they begin to combine. Turn speed down to medium-low and slowly pour in wine. Once combined, add in raspberry jam until just mixed. Be careful not to over-cream the frosting.
FROST cupcakes and top with fresh raspberries. Serve.