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. 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 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.
