Moscato Cupcakes
When the sweet tooth kicks in it's best to pair your Moscato with something else sweet, a cupcake perhaps? This recipe includes Moscato in the cake, and almond extract in the frosting for a divine little treat and wine pairing.
Cupcake pan
Cupcake liners
For the Cupcakes
- 2½ Cups Flour
- 2 Cups Sugar
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1½ Cups Oak Creek Vineyards Moscato
- 1/2 Cup Milk
- 3/4 Cup Butter room temperature
- 1 tsp Vanilla
- 4 Eggs
For the Frosting
- 3/4 Cup Butter room temperature
- 2 lbs Powdered Sugar
- 6 tbsp Milk
- 6 tbsp Oak Creek Vineyards Moscato
- 1 tsp Vanilla Extract
- 1 tsp Almond Extract
For the Cupcakes
Preheat oven to 350°.
Line the cupcake tin with paper liners
Combine dry ingredients in a mixing bowl. Add wet ingredients and blend well.
Pour cake batter into cupcake liners, filling to just below the top of the liner.
Bake in the oven for 12 to 15 minutes. Check doneness by poking the center of a few cupcakes with a toothpick, if it comes out clean they are done!
While the cupcakes bake, make the frosting!
For the Frosting
Beat butter until smooth.
Add about a cup or two worth of the powdered sugar until it's mixed well with the butter.
Add milk, Moscato, vanilla and almond extracts and mix until blended.
Add remaining powdered sugar in batches, blend well each time until all sugar has been added and the frosting is light a fluffy.
Construction
Allow cupcakes to cool completely.
Top each cupcake with desired amount of frosting, then sprinkle the top of each with almonds.
Tip: Add almonds after frosting each cupcake individually as this will help the almonds stick without having to press them down.
Keyword almonds, cupcakes, moscato
