Moscato Cupcakes
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.
Equipment
- Cupcake pan
- Cupcake liners
Ingredients
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
Decoration
- Sliced Almonds chopped
Instructions
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.
