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:

  1. Preheat oven to 350 degrees
  2. Place paper baking cup in each of 24 regular-size muffin cups
  3. Make cake batter as directed on box, using cake mix, water, 1/2 cup Veraison, oil, egg whites and food color
  4. Divide batter evenly among muffin cups (about two-thirds full)
  5. Bake 20 to 22 minutes or until toothpick inserted in center comes out clean
  6. Cool in pans 10 minutes
  7. Remove from pans to cooling rack
  8. Cool completely, about 30 minutes
  9. In large bowl, beat powdered sugar, butter and salt with electric mixer on low speed until blended
  10. Beat in 1/3 cup Veraison (if frosting is too thick, beat in more wine a few drops at a time)
  11. Frost cupcakes
  12. Garnish with raspberries