Strawberry Chardonnay Cupcakes

Add some class to your cupcakes! Sweet strawberries blended with real chardonnay give these cupcakes a touch of elegance. Top them off with light, fluffy whipped icing spiked with a bit of chardonnay.

Amount24

Ingredients & Tools
Instructions

Ingredients

1.2 ounce package freeze-dried strawberries
3 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1-1/2 sticks) butter, softened
1-2/3 cups granulated sugar
1 egg yolk
3 Eggs
1/2 teaspoon Pure Vanilla Extract, 4 Oz.
3/4 cup & 2 tablespoons, divided, Chardonnay
1 package (10 ounces) Whipped Icing Mix, Vanilla, 10 oz.

Tools
Perfect Results Premium Non-Stick Bakeware Mega Muffin and Cupcake Baking Pan, 24-Cup

Instructions

Click to mark complete

Preheat oven to 350°F. Prepare muffin pans with baking cups.
In food processor bowl, grind strawberries into a fine powder. Remove 2 tablespoons; set aside.
In large bowl, stir together remaining ground strawberries, flour, baking powder, baking soda and salt.
In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs and egg yolk one at a time, beating well after each. Add vanilla and beat until well combined. Alternately add flour mixture and chardonnay in 3 additions, beating until just combined. Divide batter evenly into baking cups.
Bake 20-22 minutes or until tops of cupcakes are firm. Brush tops of hot cupcakes with 2 tablespoons of chardonnay. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely on grid.
For icing, combine Whipped Icing Mix, and remaining 2 tablespoons ground strawberries. Add water and whip according to package directions. Pipe or spread icing onto cupcakes.

Makes about 2 dozen cupcakes.