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January 14, 2015

Raspberry Vanilla Bean Cupcakes with Moscato

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There's nothing we love more than a good dessert. These delicious and toe-tally cute raspberry vanilla bean cupcakes include Barefoot Moscato in the batter and icing. Talk about a win-win! Get your bake on and try this easy recipe for your next get-together - or save it all for yourself!

Preheat oven to 350 degrees F. Beat butter and sugar in a large mixing bowl. Slowly beat in eggs and vanilla. Then add both flours, salt, baking powder, Moscato, milk and buttermilk. Stir until well combined. Pour in lined cupcake tin about 3/4 full. Bake for 16 minutes or until inserted toothpick comes out clean. Allow them to cool on wire racks.

For the icing, add all ingredients into a large bowl, but reserve 1/2 cup raspberries. Beat with a hand held mixer until smooth. Place in a piping or Ziploc bag and pipe on top of cooled cupcakes. Top with the remaining raspberries.

Makes 24 cupcakes. Enjoy!

 

Raspberry Vanilla Bean Cupcakes with Moscato

1 cup unsalted butter, room temperature

1 1/2 cup sugar

3 large eggs

1 1/2 teaspoons vanilla

2 cups all purpose flour

1/2 cup cake flour

1 teaspoon salt

2 teaspoons baking powder

1 tablespoon Barefoot Moscato

1/2 cup 2% milk

1/2 cup low-fat buttermilk

Icing:

3/4 cup unsalted butter, softened

Seeds from 1 vanilla bean stalk

2 tablespoons heavy cream

1/2 tablespoon Barefoot Moscato

2 1/2 cups powdered sugar

1 cup whole raspberries, divided

Pinch of salt

Preheat oven to 350 degrees F.

Beat butter and sugar in a large mixing bowl. Slowly beat in eggs and vanilla. Then add both flours, salt, baking powder, Moscato, milk and buttermilk. Stir until well combined.

Pour in lined cupcake tin about 3/4 full. Bake for 16 minutes or until inserted toothpick comes out clean.

Allow them to cool on wire racks.

Icing:

Add all ingredients into a large bowl, but reserve 1/2 cup raspberries. Beat with a hand held mixer until smooth. Place in a piping or Ziploc bag and piupe on top of cooled cupcakes. Top with the remaining raspberries.

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