Hi everyone! It’s Molly from my name is yeh here, and where I live, spring has sprung! At least I think so. There is always the not-so-small chance of an April blizzard around these parts, but until that happens, you can find me enjoying the beautiful weather and celebrating spring with cupcakes, pretty pastels, and of course, wine.
These cupcakes are jazzed up with a bit of Kendall-Jackson Grand Reserve Rosé in both the cake and the frosting, making for a double-the-fun, sophisticated, little cake that’s fit for any springtime celebration. And here’s a little secret for you: they’re really not that difficult to decorate. I promise. With just a few simple materials, you’ll have fun flowery cupcakes before happy hour. Or better yet, pour some wine and have your friends over for a cupcake decorating party!
- 2¼ c sugar
- 2 c flour
- 1½ tsp each: baking powder, baking soda, kosher salt
- 2 large eggs
- 1 c buttermilk
- 2 tsp vanilla extract
- ½ c flavorless oil, like canola
- ¾ c Kendall-Jackson Grand Reserve Rosé
- 1½ c unsalted butter, softened
- 3 c powdered sugar
- 3 tb Kendall-Jackson Grand Reserve Rosé
- a pinch of salt
- a splash of vanilla extract
- Gel or liquid food coloring
- Preheat oven to 350. Line and grease two cupcake pans and set them aside.
- In a large bowl, combine all dry ingredients. In a medium bowl, combine eggs, buttermilk, vanilla, and oil. Add the wet ingredients to the dry ingredients and mix to combine. Stir in the wine. Pour into cupcake pans and bake until a toothpick inserted into the center of one comes out clean. Begin checking for doneness at 18 minutes.
- Let cool for a few minutes in the pans and then transfer to a wire rack to cool fully.
- Beat together the butter and powdered sugar. Beat in the wine, salt, and vanilla.
- Divide frosting into 2-4 bowls and stir a tiny bit of food coloring into each until you get your desired colors. See below for frosting tips!
To make a flower like in the photo above, fill a piping bag fitted with a small round tip or ziplock bag with a bit of the corner snipped off. Hold the tip perpendicular to the surface of the cupcake and pipe a small blob onto the edge, releasing pressure as you pull the tip towards the center, making a teardrop shape. Make another teardrop shape directly next to it, and repeat this until you’ve covered the entire surface of the cupcake. Use the same technique to add a smaller circle of teardrops on top of that, and then add one more layer, to make three layers total.
To make a rose cupcake (because “Rosé rose cupcakes” is so catchy!), fill a piping bag fitted with a star tip. Holding the tip perpendicular to the surface of the cupcake, start in the center, and pipe a swirl shape. Gently release pressure as you reach the outside edge of the cupcake. Don’t alter the angle of the piping bag as you make your swirl, this will help the frosting fold nicely onto itself, giving the rose a nice swirly dimension.
For green grassy cupcakes, which you can top with candy easter eggs, fondant or marzipan flowers, or sprinkles, fill a piping bag fitted with a small round tip or a ziplock bag with a corner snipped off. Hold the tip perpendicular to the cupcake, and pipe little dollops in concentric circles. It’s easiest to start from the outside edge, making the biggest circle first.