Moscato Cupcakes

What is better than a cupcake? Moscato wine. What's better than Moscato wine? Moscato wine in a cupcake. So let's just start there.

I made these for a friend of mine's birthday because I thought it would be more than perfect for her. All of my other food posts on here have been created at my house, but I had to make these at my campus apartment. That being said, bear with me on the college-kid tiny kitchen.

This is going to be a new favorite of mine, I can already tell. Honestly, it comes out tasting like a vanilla cupcake because there isn't enough wine incorporated to change the flavor that much. But it's a pretty darn good vanilla cupcake. There's a slight kick to it that separates it from your run of the mill white cake, and it's delicious. 

So turn on some Steve Earle or Patsy Cline (or both if you're like me) and let's begin. 

So those are your ingredients. Pretty run of the mill for a cake recipe. Except the vinegar. I'm still a little bothered that I used vinegar in a cake but whatever, it's over. I'm sure I'll make it through the PTSD eventually.

First step...combine all of your dry ingredients- flour, sugar, baking soda, and salt.

In a separate bowl, combine the wet ingredients- oil, wine, buttermilk, eggs, and....vinegar. 

Once combined, slowly add the wet ingredients to the dry. Mix only until the batter is combined and then stop, don't over mix or the batter will become too dense and heavy.

Line two muffin tins with cupcake liners. You can get about 18 cupcakes out of the batter, but I only made 16. Fill them about 3/4 of the way full and bake at 350 degrees for about 17-19 minutes. 

While those puppies are baking, time for some icing! It's a pretty simple buttercream, but of course with a Moscato twist. 

Start with the softened butter. Typically, I'd suggest using an electric mixer to whip the butter until fluffy. However- like I said earlier...I was baking in my little tiny kitchen with no mixer. But hey, that's no reason to not make icing. It just took a little extra elbow grease, that's all. Once the butter is softened and mixed until there are no more clumps, add the wine and vanilla. 

Next, add the powdered sugar little by little until it's the perfect consistency. 

After taking the cupcakes out, let them cool completely before icing them. 

Waiting...waiting...waiting...okay, so now they're cooled. Finally. 

I decorated mine with some silver sprinkles and a sliced strawberry, but of course that is completely up to your imagination. You do you. 

Isn't that just the most beautiful little cupcake you've ever seen? True beauty...you know- on the outside, but more importantly on the inside, where it counts. 

So here's what you're waiting for:

Moscato Cupcakes

• 2 1/2 cups flour
• 1 1/4 cup sugar
• 3/4 tsp. salt
• 1 tsp. baking soda
• 1 cup vegetable oil
• 1/3 cup Moscato wine
• 3/4 cup buttermilk
• 2 large eggs
• 1 tsp. white vinegar

In large mixing bowl, combine all dry ingredients. Do the same in a separate bowl with the wet ingredients. Slowly add the wet ingredients to the dry until just mixed. 

Scoop into lined muffin tin and fill each 3/4 of the way full. Bake at 350 degrees for 17-19 minutes. Let cool completely. 

Moscato Wine Icing

• 1 cup (2 sticks) softened butter 
• 3 Tbsp. Moscato wine
• 1 tsp. vanilla extract
• 2 cups powdered sugar

Whip butter with an electric mixer (or wooden spoon depending on your determination) until light and fluffy. Add wine and vanilla. Slowly incorporate powdered sugar. 

When cupcakes are cool, spread icing and decorate to your liking and EAT!

So there ya have it....first bacon beer bread, now Moscato cupcakes. I think alcohol is way cooler outside of the bar. Most of the time. Anyway- I digress. I hope you enjoy the heck outta these!