I owed a co-worker some treats for covering a shift for me…. so I made these unbelievably nummy cupcakes. Since she’s expecting a little trouble-maker, I used alcohol-free moscato. You can use whatever kind of moscato you’d like: just be aware these will have some alcohol content if you use “normal” wine.
What you’ll need:
- 2 1/2 cup all-purpose flour
- 1 tsp. baking soda
- 3/4 tsp. salt
- 1 1/4 cup white sugar
- 1 cup canola or vegetable oil
- 1 cup moscato wine, divide into 1/3 and 2/3 cup portions (I used Fre’s alcohol-removed moscato.)
- 3/4 cup buttermilk (Don’t have buttermilk? Use this substitute.)
- 2 large eggs
- 1 tsp. white vinegar
Also, you’ll want a cupcake pan and at least 18 paper cupcake liners (possibly more)
- 1 cup butter, room temp
- 3 Tbsp moscato, room temp
- 2 cups powdered sugar (also known as confectioner’s or icing sugar)
- Berries, or other garnishes as desired
How to do it:
Combine flour, baking soda, salt and sugar in a large mixing bowl, then whisk ingredients together.
In a second bowl, combine the oil, vinegar, eggs, buttermilk, and 1/3 cup moscato.
Start your oven preheating to 350 degrees.
Put the paper liners in the cupcake tin, and fill each paper about 1/2 to 3/4 full.
After taking the pan out of the oven, let the cupcakes cool for about 5 minutes, then place them on a cooling rack.
If you want extra moscato flavor, use a toothpick to poke holes in the top of the cupcakes while they are still somewhat warm. Then, with a small measuring spoon (I used a 1/4 tspn.), pour the extra moscato over the top. This wine will soak into the cake. Please realize, the alcohol will not evaporate if you use “normal” moscato.
While the cupcakes are in the oven, you can start the frosting. Again, depending on which wine you’re using, the frosting could
Cream the butter in a mixing bowl until it’s fluffy. I used a fork, but an electric mixer would be fine. Next, add the moscato (one tablespoon at a time, mix completely after each tablespoon) and vanilla. Finally, add the powdered sugar (same thing as before add some, mix, add more…).
I’m glad I seem to have broken my streak of “flop” choices. These cupcakes were SO delectable, it was difficult to give most of them away.
The moscato flavor wasn’t especially noticeable, even after the extra wine was drizzled on top. I’m not saying this is a bad thing, but I had just been anticipating fruity moscato goodness. Instead, I would say it had a vanilla flavor. Maybe it came from the frosting. I don’t really know for sure.
A couple of “warnings”... as I mentioned a few times in the recipe, be aware that if you use “normal” moscato, some of the alcohol content will be sticking around. I’m not saying you’ll be intoxicated after eating them, but I would still take it easy.
Also. Several comments on the original recipe post warned that their attempts at the icing resulted in a runny, curdled mess. My frosting turned out fine. But, I would still say, if you are making these for the first time and plan to bring them to a party or other shindig… have a reliable frosting recipe as a backup, just in case.