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Trista's Zinfandel Cupcakes

Zinfandel Cupcakes

I have to admit, I’ve never really gotten in to The Bachelor or Bachelorette shows, but I still know all about Trista and Ryan Sutter. Last week Trista popped up in People Magazine touting her favorite cupcake recipes as a part of Betty Crocker’s FANfare recipe collection. I’ve seen my fair share of cupcake recipes but I was intrigued by Trista’s idea of making them with boxed wine. How would that taste, I wondered? I had to give them a try. Since the base of the recipe is boxed cake mix they took no time to come together. The wine really serves to bring the batter extra moisture and flavor. I liked the way the zinfandel gave the cake a grown-up tang. The frosting played up the tang even further, giving it a delicious zip. All in all I was a fan of this fun recipe. I think they are great for Mom’s night out or anytime you are in the mood for a grown up treat.

Zinfandel Cupcakes

adapted from People Magazine and Trista Sutter
1 box Betty Crocker SuperMoist devil’s food cake mix
¾ cup water
½ cup Zinfandel wine
½ cup vegetable oil
3 eggs
1 cup miniature semisweet chocolate chips

Frosting
6 cups powdered sugar
½ cup butter, softened
½ cup unsweetened baking cocoa
½ tsp salt
½ cup Zinfandel wine

Garnish
Chocolate curls

1. Heat oven to 350 degrees (325 degrees for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box, using cake mix, water, ½ cup wine, oil and eggs. Stir in chocolate chips. Divide batter evenly among muffin cups (about ½ full).

2. 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.

3. In large bowl, beat powdered sugar, butter, cocoa and salt with electric mixer on low speed until blended. Beat in ½ cup wine. If frosting is too thick, beat in more wine a few drops at a time. Frost cupcakes. Garnish with chocolate curls.

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