Moscato Cupcakes

Cocktail cupcakes are back and this time using strawberry moscato wine! These vanilla cupcakes are spiked with moscato, a sweet, slightly bubbly, wine.

Moscato is sweeter than most wines so it naturally adds a sweetness to the cupcakes. I specifically chose a strawberry flavored moscato because, hello, pink frosting!

I used my champagne cupcakes recipe to make these moscato cupcakes. It was an easy substitution since both wines are a little bubbly. With either recipe, the alcohol is truly evident, especially in the buttercream frosting.

The moscato is strong in the buttercream frosting because I used a moscato concentrate. It’s super easy to do and concentrate the strawberry wine flavor.

Simply heat a cup of moscato on the stovetop until it boils down to two tablespoons. The flavor will become more concentrated as will the color—hence the pink hue!

Ingredients

• 1 3/4 cups (218 g) all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (113 g or 1 stick) unsalted butter, room temperature
• 1 cup (200 g) granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup (124 g) sour cream
• 1/2 cup (118 ml) pink moscato
• Frosting
• 1 cup plus 1 tablespoon (250 ml) pink moscato
• 1 cup (226 g or 2 sticks) unsalted butter, room temperature
• 2 1/2 cups (300 g) confectioners' sugar

Instructions

1. Cupcakes
2. Preheat oven to 350° F. Line a cupcake pan with baking cups.
3. In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
4. In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 2 minutes.
5. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract just until combined.
6. .........................................

for full recipes please see : www.ifyougiveablondeakitchen.com

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