Rosé Cupcakes

Just when you thought cupcakes couldn’t get any better… they did… with a little ROSÉ.

I was skeptical at first, but these are amazing and you get just the right amount of Rosé flavor with a sweet, light and fluffy cupcake. I will say I do not normally like icing/frosting but I actually loved it with these cupcakes.

Makes 15 Cupcakes

Ingredients for Cupcakes:

• 1 cup of sugar
• 1/2 Cup Unsalted Butter
• 2 Eggs
• 1 tsp Vanilla Extract
• 1 3/4 Cups All-Purpose Flour
• 1/2 Tsp. Baking Soda
• 1/4 Tsp. Baking Powder
• 1/4 Tsp. Sea Salt
• 1/2 Cup Non-Fat Plain Greek Yogurt
• 1/2 Cup Sparking Rosé
• Red Food Coloring (Drop amount depends on how pink you want!)

Ingredients for Frosting:

• 1/4 Cup Unsalted butter, room temperature
• 2 Cups Powdered Sugar
• 1/2 Tsp. Vanilla Extract
• Red Food Coloring (2-3 drops)
• 2 Tbsp. Sparking Rosé
• Sprinkles (if you want)

Directions for Cupcakes:

1. Preheat over to 350°. Grease or insert cupcake liners into a cupcake tin
2.  In a bowl use a mixer to blend sugar and butter until fluffy.
3. Add eggs and vanilla extract, mix until combined.
4. In a separate bowl, whisk together Flour, baking soda, baking powder and salt.
5. In a separate bowl, whisk together Yogurt, Rosé and food coloring (I recommend  3-4 drops).
6. Slowly mix in flour and rosé mixture into sugar and eggs.
7. Divide into cupcake tins and bake for about 15 minutes.
   1. to test if cupcakes are done stick a tooth pick… if it comes out clean they are done cooking!
8. Remove cupcakes from the oven and let completely cool before frosting.

Directions for Frosting:

1. In a mixing bowl add all ingredients, using a mixer beat until smooth.
   1. I recommend filling a piping bag to frost the cupcakes… you can also use a ziplock and just cut a small hole in the corner. Or simply use a knife to spread it on top of the fully cooled-down cupcakes.
2. After frosting cupcakes top with sprinkles
3. Enjoy!