Sauvignon Blanc Reserve Wine Cupcakes Recipe
- 1 Box of yellow cake mix
- 1/2 cup Water
- 1/2 cup Old York Cellars Sauvignon Blanc Reserve Wine
- 1/2 cup Vegetable oil
- 3 Eggs
- 2 tsps Grated lemon peel
- Frosting Ingredients:
- 6 cups Powdered sugar
- 1/3 cup Butter, softened
- 1/8 tsp Salt
- 1/3 cup Old York Cellars Sauvignon Blanc Reserve Wine
- 1 tsp Grated lemon peel
- Garnish:
- Yellow decorator sugar crystals or Edible yellow pearls
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, eggs and 2 teaspoons lemon peel. 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.
In large bowl, beat powdered sugar, butter and salt with electric mixer on low speed until blended. Beat in 1/3 cup Old York Cellars Sauvignon Blanc wine and 1 teaspoon lemon peel. If frosting is too thick, beat in more wine a few drops at a time. Frost cupcakes. Sprinkle with yellow sugar and pearls.
Cheers & Enjoy with a glass of Old York Cellars Sauvignon Blanc