INGREDIENTS:
CAKE
1 box Betty Crocker™ SuperMoist™ white cake mix
¾ cup water
½ cup Henry Estate Veraison
⅓ cup vegetable oil
3 egg whites
5 drops liquid red food color
FROSTING
6 cups powdered sugar
⅓ cup butter, softened
⅛ teaspoon salt
⅓ cup rosé wine
Fresh raspberries for garnish
DIRECTIONS:
- Preheat 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, 1/2 cup Veraison, oil, egg whites and food color
- Divide batter evenly among muffin cups (about two-thirds full)
- 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
- In large bowl, beat powdered sugar, butter and salt with electric mixer on low speed until blended
- Beat in 1/3 cup Veraison (if frosting is too thick, beat in more wine a few drops at a time)
- Frost cupcakes
- Garnish with raspberries