Sauvignon Blanc Cupcakes - KOTA Territory News

Sauvignon Blanc Cupcakes



1 box yellow cake mix

½ cup water

½ cup Sauvignon Blanc

½ cup vegetable oil

3 eggs

2 tsp grated lemon peel



6 cups powdered sugar

1/3 cup butter, softened

1/8 tsp salt

1/3 cup Sauvignon Blanc

1 tsp grated lemon peel



Yellow decorator sugar crystals

Edible yellow pearls


1)      Heat oven to 350 degrees. Place paper baking cup in each of 24 regular size muffin cups. Make cake batter as directed on box, using cake mix, water, wine, oil, eggs and lemon peel. Divide batter evenly among muffin cups (about two-thirds 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 and salt with electric mixer on low speed until blended. Beat in wine and lemon peel. If frosting is too thick, beat in more wine a few drops at a time. Frost cupcakes. Sprinkled with yellow sugar and pears, if desired.

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