One of my favorite cakes of all time is the Coconut Wine Cake that I shared awhile ago on this blog. So this week, when I was sharing all of our wedding memories, I thought I would continue on with the wedding theme and the wine theme. One of the wines we served at our wedding was a Rosé. For some reason, we were left with a lot of bottles, it didn’t seem like we had too many fans of it. I don’t know why, it’s the perfect summer party wine. I mean, how could you not like a pink drink! So, I decided to come up with a recipe that everyone would love. This Rosé wine cupcake would be perfect to serve at a wedding on a dessert table, at a bridal shower, or even a baby shower (the alcohol is baked off in the oven).
The cake on these cupcakes are the perfect density, not too soft (like if you were to use a boxed cake mix) and not to dense. The Rosé wine adds a distinct flavor to these cupcakes that makes it so unique and perfect for any party. Adding the cream vanilla cream cheese frosting and pearl sprinkles are the perfect finishing touch.
Speaking of the frosting. This frosting is so easy to make and it will take you less than 10 minutes to whip up, you will never want to go back to a canned frosting. Why would you when you can get a creamy rich frosting made with natural ingredients so quickly.
Make sure all your ingredients are brought to room temperature before you mix them. You want the butter to be soft so it will mix well.
Also, make sure your cupcakes are completely cooled before you frost them. You don’t want the frosting melting and dripping off!
The Rosé wine, while pink in the bottle, does not make the cupcake pink. If you want to make it pink, just add a touch of food coloring to give it the classic Rosé color.
Rosé Wine Cupcakes
- 2 cups sugar
- 1 1/2 cups butter
- 6 egg whites
- 1 cup Rosé wine
- 1 tsp vanilla
- 2 1/4 cups flour
- 1/2 tsp salt
- 2 1/4 tsp baking powder
- 1/4 cup butter
- 6 oz cream cheese
- 1 tsp vanilla
- 1 tbls milk (enough for desired consistency)
Preheat oven to 350 degrees and prepare a cupcake pan with liners.
Whisk together flour, salt and baking powder in a large mixing bowl.
Beat butter and sugar in a bowl until combined.
Add flour mixture to butter and sugar. Mix well.
Add sour cream and Rosé wine and mix on medium speed just until smooth. Do not over mix.
Fill cupcake liners a little more than half way.
Bake 18-20 minutes.
Combine butter and cream cheese in mixer until well combined.
Slowly add powdered sugar until well Incorporated and fluffy.
Top cupcakes with frosting.