Cupcakes: 190g plain flour 1 tsp baking powder ½ tsp salt 200g granulated sugar 113g butter 2 large eggs 50ml Barefoot Moscato 50ml milk Icing: 250g tub of mascarpone cheese, softened 2 tbsp Barefoot Moscato 1 500g pack of icing sugar 1 tsp vanilla extract Shaved chocolate for garnish
1. Preheat oven to 180°C.
2. In medium bowl, whisk flour, baking powder and salt; set aside. In large bowl with electric mixer on medium-high, beat sugar and butter until light and fluffy, about 2 minutes. Add eggs, Barefoot Moscato and milk until just combined.
2. Add dry ingredients; mix until smooth and fluffy. Divide batter evenly into 24 mini cupcake tins. Bake 15 minutes or until toothpick comes out clean. Cool 5 minutes in pan: remove from pan and cool on wire rack.
1. In small bowl with electric mixer on high, beat mascarpone cheese and Barefoot Moscato wine just until smooth.
2. Gradually beat in icing sugar and vanilla until blended. Ice each cupcake with a small amount of icing and garnish with chocolate curls with a sprinkle of icing sugar.
All photos credit of Barefoot Wine and Bubbly.
Tags: Barefoot Wine, Best Bites, Winery