Sauvignon Blanc Wine Cupcakes

Sauvignon Blanc Wine Cupcakes
60 min.
24
241kcal

Suggestions


Indulge your sweet tooth with a delightful twist on a classic dessert: Sauvignon Blanc Wine Cupcakes! These enchanting treats combine the rich flavors of a beloved white wine with the light, fluffy texture of a traditional cupcake, making them the perfect addition to any celebration or gathering. Imagine the aroma of freshly baked cupcakes wafting through your kitchen, infused with the zesty notes of lemon and the subtle complexity of Sauvignon Blanc.

Whether you're hosting a dinner party, celebrating a special occasion, or simply treating yourself, these cupcakes are sure to impress your guests. The vibrant yellow hue, complemented by sparkling sugar crystals and edible pearls, adds a touch of elegance to your dessert table. Each bite offers a harmonious blend of sweetness and sophistication, making them a standout choice for wine lovers and dessert enthusiasts alike.

With a preparation time of just 60 minutes, you can easily whip up a batch of 24 cupcakes that are not only visually stunning but also bursting with flavor. The combination of cake mix and Sauvignon Blanc creates a moist and tender crumb, while the luscious buttercream frosting elevates the experience to new heights. So, gather your ingredients, preheat your oven, and get ready to impress with these delightful Sauvignon Blanc Wine Cupcakes!

Ingredients

  • box cake mix yellow
  • 0.5 cup water 
  • 0.5 cup sauvignon blanc white wine 
  • 0.5 cup vegetable oil 
  •  eggs 
  • teaspoons lemon zest grated
  • cups powdered sugar 
  • 0.3 cup butter softened
  • 0.1 teaspoon salt 
  • 0.3 cup sauvignon blanc white wine 
  • teaspoon lemon zest grated
  • serving evaporated cane juice yellow
  • serving edible pearls yellow

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, eggs and 2 teaspoons lemon peel. 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. In large bowl, beat powdered sugar, butter and salt with electric mixer on low speed until blended. Beat in 1/3 cup wine and 1 teaspoon lemon peel. If frosting is too thick, beat in more wine a few drops at a time. Frost cupcakes.
  5. Sprinkle with yellow sugar and pearls.

Nutrition Facts

Calories241kcal
Protein2.55%
Fat17.25%
Carbs80.2%

Properties

Glycemic Index
2.08
Glycemic Load
0
Inflammation Score
-1
Nutrition Score
2.3539130843204%

Nutrients percent of daily need

Calories:241.45kcal
12.07%
Fat:4.59g
7.06%
Saturated Fat:2.28g
14.25%
Carbohydrates:48g
16%
Net Carbohydrates:47.72g
17.35%
Sugar:38.74g
43.04%
Cholesterol:27.24mg
9.08%
Sodium:197.91mg
8.6%
Alcohol:0.86g
100%
Alcohol %:1.39%
100%
Protein:1.53g
3.05%
Phosphorus:78.46mg
7.85%
Calcium:50.08mg
5.01%
Vitamin B2:0.08mg
4.82%
Folate:17.36µg
4.34%
Selenium:2.55µg
3.64%
Vitamin B1:0.05mg
3.48%
Iron:0.57mg
3.14%
Vitamin E:0.4mg
2.69%
Vitamin B3:0.51mg
2.53%
Vitamin K:2.53µg
2.41%
Manganese:0.04mg
2.2%
Vitamin A:108.61IU
2.17%
Vitamin B5:0.17mg
1.67%
Vitamin B6:0.03mg
1.32%
Vitamin B12:0.08µg
1.26%
Fiber:0.29g
1.15%
Copper:0.02mg
1.13%