May was a month of many emotions, my oldest son graduated high school and I tried to laugh while crying. The one thing that helped my emotional instability was baking. The clever boy asked me to homemake cupcakes for his special day.. this meant days of baking and decorating mini cakes for our guests to enjoy. One cupcake he wanted to make sure hit the desert table was Pink Moscato (I use Bare Foot because it is cheap and sweet).
NOTE: I am very lucky to have many women in my life who helped me make all the cupcakes and too drink lots of wine the day before the graduation party. Thank you lovely ladies:)
I first invented these dreamy cupcakes I March 24, 2013. My boys have been asking for them on a regular basis since…ENJOY!
Cream together 1/2 cup of real butter and 1 1/2 cups of sugar
Add in order 2 tsp. baking Powder
2 cups unbleached flour
1/2 tsp. salt
1 cup Pink Moscato set out in room temp for about an hour (this also releases some of the bubbles
1/2 tsp. vanilla (real not imitation)
Fold in 4 egg whites that have been beaten in a bowl till soft peaks form
Mix well ..
Line 2 (12 cupcake) cupcake pans, divide evenly into 24 cupcakes. Bake 350 degrees for 20 minutes.
Cream Cheese Pink Moscato Frosting
12oz of cream cheese (1 1/2 blocks softened on the counter for several hours)
1 stick of soften butter (again on the counter for hours)
1 (2lbs) bag of confectioners sugar (I prefer C&H brand)
5 tsp. of Pink Moscato (microwave for a minute to release the alcohol- make sure it is cool before mixing into the frosting)
1/2 tsp. vanilla
Mix all ingredients then add the sugar. Beat till creamy place into the fridge for 1/2 hour.
After cupcakes are cooled decorate at will:)
Refrigerate the cupcakes and serve cold! That is the best way to eat them.
***I added dark chocolate chips to the ones pictured.. great when they were hot but not so great when chilled. I didn’t like them enough to repeat the chocolate chips.