Rosé Wine Cupcakes

Rosé Wine Cupcakes
70 min.
24
286kcal

Suggestions


Indulge in a delightful twist on a classic dessert with these Rosé Wine Cupcakes! Perfect for celebrations or a sweet treat to enjoy with friends, these cupcakes combine the light, fruity notes of rosé wine with the sweetness of raspberry jam, creating a flavor profile that is both refreshing and indulgent. Each bite offers a moist and tender cake, infused with the subtle essence of wine, making them a unique addition to any dessert table.

These cupcakes are not only delicious but also visually stunning, thanks to the vibrant pink hue achieved with just a few drops of red food coloring. Topped with a creamy rosé wine frosting and garnished with fresh raspberries, they are sure to impress your guests and elevate any occasion. Whether you're hosting a summer gathering, a bridal shower, or simply want to treat yourself, these Rosé Wine Cupcakes are the perfect choice.

With a preparation time of just 70 minutes, you can easily whip up a batch of 24 cupcakes that are sure to be a hit. So, gather your ingredients, preheat your oven, and get ready to bake a dessert that will leave everyone asking for seconds. Cheers to sweet moments and delightful flavors!

Ingredients

  • box cake mix white
  • 0.8 cup water 
  • 0.5 cup rose hips 
  • 0.3 cup vegetable oil 
  •  egg whites 
  • drops food coloring red
  • 0.8 cup raspberry jam seedless
  • cups powdered sugar 
  • 0.3 cup butter softened
  • 0.1 teaspoon salt 
  • 0.3 cup rose hips 
  • serving raspberries fresh

Equipment

  • bowl
  • oven
  • wire rack
  • hand mixer
  • toothpicks
  • muffin liners

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pans).
  2. 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, egg whites and food color. Divide batter evenly among muffin cups (about two-thirds full).
  3. 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.
  4. Fit #6 round tip in decorating bag (opening about 1/8 inch in diameter). Spoon raspberry jam into decorating bag. Insert tip in center of cupcake, about halfway down. Gently squeeze decorating bag, pulling upwards until cupcake swells slightly and filling comes to the top.
  5. In large bowl, beat powdered sugar, butter and salt with electric mixer on low speed until blended. Beat in 1/3 cup wine. If frosting is too thick, beat in more wine a few drops at a time. Frost cupcakes.
  6. Garnish with raspberries.

Nutrition Facts

Calories286kcal
Protein2.01%
Fat19.88%
Carbs78.11%

Properties

Glycemic Index
5.46
Glycemic Load
4
Inflammation Score
-3
Nutrition Score
4.3369565619075%

Flavonoids

Cyanidin
1.14mg
Petunidin
0.01mg
Delphinidin
0.03mg
Pelargonidin
0.02mg
Catechin
0.03mg
Epigallocatechin
0.01mg
Epicatechin
0.09mg
Epigallocatechin 3-gallate
0.01mg
Quercetin
0.03mg

Nutrients percent of daily need

Calories:286.14kcal
14.31%
Fat:6.42g
9.88%
Saturated Fat:2.5g
15.65%
Carbohydrates:56.79g
18.93%
Net Carbohydrates:55.22g
20.08%
Sugar:43.81g
48.68%
Cholesterol:6.78mg
2.26%
Sodium:192.46mg
8.37%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.46g
2.93%
Vitamin C:20.38mg
24.7%
Phosphorus:79.35mg
7.93%
Vitamin K:7.71µg
7.34%
Fiber:1.58g
6.32%
Calcium:58.93mg
5.89%
Manganese:0.11mg
5.59%
Vitamin A:271.22IU
5.42%
Vitamin E:0.8mg
5.34%
Vitamin B2:0.09mg
5.08%
Selenium:3.03µg
4.33%
Folate:17.15µg
4.29%
Vitamin B1:0.05mg
3.35%
Iron:0.56mg
3.1%
Vitamin B3:0.6mg
2.98%
Copper:0.04mg
1.97%
Magnesium:6.94mg
1.73%
Potassium:51.7mg
1.48%
Vitamin B5:0.12mg
1.2%