Delicate Moscato White Cupcakes (Print-Friendly Version)

Light white cupcakes infused with Moscato wine and topped with a creamy Moscato buttercream frosting.

# Ingredients Required:

→ Cake Batter

01 - 432 g white cake mix (1 box)
02 - 80 g sour cream
03 - 320 ml Moscato wine
04 - 3 egg whites

→ Frosting

05 - 240 ml Moscato wine plus 15 ml for reduction
06 - 227 g salted butter, softened (2 sticks)
07 - 312 g powdered sugar
08 - 30 ml heavy cream
09 - Optional: 1 drop red food coloring

# Detailed Directions:

01 - Preheat the oven to 175°C. Line two cupcake pans with liners to accommodate 22 cupcakes.
02 - Beat the white cake mix, sour cream, Moscato wine, and egg whites together until the mixture is smooth.
03 - Distribute the batter evenly into the liners and bake for 18 to 20 minutes until a toothpick inserted comes out clean.
04 - Allow cupcakes to cool thoroughly before applying frosting.
05 - Simmer 240 ml of Moscato wine until it reduces to 30 ml, concentrating the flavor.
06 - Whip the softened butter, powdered sugar, heavy cream, and the reduced Moscato together until the frosting is light and fluffy. Add red food coloring if desired.
07 - Spread or pipe the Moscato buttercream onto the cooled cupcakes for an elegant finish.

# Helpful Advice:

01 - Greek yogurt can be used as a substitute for sour cream.
02 - Avoid overbaking to prevent dryness.
03 - Reducing Moscato intensifies the wine flavor in the frosting.

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