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Rosato Wine Raspberry Cupcakes

From Pastry Tales

The amazing and talented Sandra from Pastry Tales has another amazing dessert recipe to share. These Raspberry cupcakes feature our reserve rosé Rosato, an ideal dessert match. These elegant raspberry cupcakes are filled with a homemade raspberry filling and topped with a delicious rosé frosting. The ever popular berry and rosé pairing is a formidable duo. This recipe is really easy if you follow all the steps : It has a soft and delicate yellow cake ( you’ll taste rosé and almond), filled with a little bit of a raspberry compote, topped with a rosé and raspberry buttercream frosting.

Yield 12 cupcakes

For the cupcakes:

1/2 cup unsalted butter, at room temperature

1 cup white granulated sugar

2 large eggs, at room temperature

1 large egg yolk, at room temperature

1/2 rosé wine (I used Rosato from Castello Di Amorosa winery)

1/2 teaspoon almond extract

1 1/2 cups all-purpose flour, sifted

2 teaspoons baking powder

1/4 teaspoon salt

For the filling:

1 1/2 cups fresh/frozen raspberries

1/3 cup white granulated sugar (you can add more if you want to)

1 tablespoon of cornstarch

1 1/2 tablespoon of fresh lemon juice

For the frosting:

1 cup rosé wine (I used Rosato from Castello Di Amorosa winery)

1 cup fresh / frozen raspberries

4 cups powdered sugar, sifted

1 cup unsalted butter, at room temperature

pinch of salt

To garnish:

Fresh raspberries

Directions:

For the cupcakes:

1.- Preheat oven to 35o F. Line muffin pan with liners. (I found super cute ones at Home Goods)

2.- In a bowl, mix together flour, baking powder and salt. Set aside.

3.- In a bowl of a stand mixer fitted with paddle attachment, beat butter for about 2 minutes until fluffy, add sugar and mix together on medium high speed until light and creamy, about 4 minutes.

4.- Add the eggs and egg yolk, mixing well after each addition. Add rosé wine and almond extract. By now, you’ll see that the mixture has curdled, but don’t know it will come together again.

5.- Add the flour in 2 batches and beat in low until smooth (do not overmix).

6.- Fill the cupcake liners only 2/3 full. Bake for about 18-20 minutes when the tops start to turn golden  or until a toothpick is inserted into the center of the cupcake comes out clean. Let cool for 5 minutes and then remove the cupcakes to the rack to cool completely.

For the filling:

1.-In a small sauce pan, combine all the ingredients and slowly bring to a boil over medium-high heat (keep stirring until thickened for best results).

2.-Let cool completely before filling the cupcakes.

3.- Hold a baked and cooled cupcake in one hand and insert a small paring knife, at an angle, about half way down into the cupcake. Cut out a cone shaped piece out of the center of each cupcake. Fill each with a spoonful of the raspberry compote.

For the frosting:

1.- Combine raspberries and rosé wine in a small saucepan over medium heat. Bring to boil and then simmer until reduced to about 1/4 cup. It will take about 30 minutes so please be patient otherwise you’ll add too much liquid to your frosting.

2.- Pass through a mesh strainer to remove seeds and let cool completely in the fridge.

3.- In a bowl of a stand mixer fitted with paddle attachment, beat butter for about 2 minutes until creamy, add the powdered sugar, salt and reduced raspberry rose sauce until combine. Increase to high and beat until smooth and creamy, about 3 minutes.

4.- Frost the cupcakes. I used Wilton 1 M tip. Decorate with fresh raspberries.

Grab a cupcake and a glass of rosé wine. Enjoy!! Cheers!