It’s been a crazy couple of weeks. I went to New York and met JK Rowling – thanking her for changing my life with her books and spent time with the many friends I never would have met if it weren’t for her. As a result, I haven’t baked, or even cooked because I’ve been going out.
BUT, it’s my roommates 21st birthday this weekend, which means I had to make some alcohol cupcakes for her. And what better than cute little shot sized cupcakes? I made 3 kinds: Hard Apple Cider, Rum and Coke (recipe to come), and these delicious White Wine Cupcakes!
I love Moscato. Sweet wine is my favorite wine, so when I was looking for various alcoholic cupcakes I could make for this very special occasion, and I stumbled across these, I was excited. I was nervous about them though. They called for egg whites, no yolk, and no milk. How could they possibly end up tasting good and moist?
White Wine Cupcakes
To my surprise they were delicious! The frosting is lovely with white chocolate and wine mixed in, and the cake itself is moist and filled with flavor! Also, I now have almost a whole bottle of wine to drink while we celebrate tonight!
Ingredients
- 1/4 cup butter
- 1/2 cup sugar
- 1 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup sweet white wine (riesling or moscato)
- 2 egg whites
- 1/2 cup white chocolate chips
- 1 stick butter
- 2.5 cups powdered sugar
- 2 tbsp white wine
Instructions
- Preheat oven to 350F
- In a medium sized bowl, Cream together the butter and sugar, add the wine
- In a large bowl, sift together the flour, baking powder, and salt, then pour in the wet ingredients
- In a separate bowl, beat the eggs to a stiff peak, fold into batter
- Fill the cupcake liners 3/4 of the way full and bake for about 10 minutes
- To make the frosting melt the white chocolate and cream it together with the butter
- Alternate adding powdered sugar and white wine until desired consistency is reached
- When cupcakes cool, pipe on the frosting
Handy Equipment: