~Sweet Red Moscato Cupcakes~

There is a new blog I came across recently with elegant photography and delicious recipes.  It's called Mimi's Kitchen and she has a recipe in there for Champagne cupcakes that looked intriguing.  Well, although I didn't have any champagne on hand, I did have a bottle of sweet red moscat leftover from a spaghetti sauce I recently made.

These would be great for a wedding shower or 'girls night out' party.  So, break out that bottle of red 'whatever you got' and happy baking!

SWEET RED MOSCAT CUPCAKES

~2 3/4 Cup flour

~3 tsp baking powder

~1 tsp salt

~2/3 Cup unsalt butter

~1 1/2 Cup sugar

~3/4 Cup red moscat wine

~6 egg whites

Mix flour, powder, and salt and set aside.  Cream butter and sugar until light and fluffy.  Alternate dry ingredients with wine.  Whip egg whites until stiff.  Add 1/3 whites to mix and incorporate then add rest of egg whites and mix without over-mixing.  Bakes 24 regular or 48 mini.  If regular bake at 350 degrees 19 min, if mini bake 350 degrees for 10 min. (adjust times to your oven just don't over-bake)

RED MOSCAT BUTTERCREAM FROSTING

~3 1/4 Cup powdered sugar

~1 Cup unsalt butter

~1/2 tsp vanilla

~pinch salt

~3 TBSP wine (or more to thin to consistency)

Cream butter and vanilla.  Add sugar and rest of ingredients.  Mix to frosting consistency.

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