Cupcakes Week 34

Cupcakes are amazing. Wine is amazing. Together it's phenomenal!

Sauvignon Blanc Wine Cupcakes

CUPCAKES
1 box Betty Crocker® SuperMoist® yellow cake mix
1/2 cup water
1/2 cup Sauvignon Blanc wine
1/2 cup vegetable oil
3 eggs
2 teaspoons grated lemon peel
FROSTING
6 cups powdered sugar
1/3 cup butter, softened
1/8 teaspoon salt
1/3 cup Sauvignon Blanc wine
1 teaspoon grated lemon peel
GARNISH
Yellow decorator sugar crystals
Edible yellow pearls
Directions

1Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box, using cake mix, water, 1/2 cup wine, oil, eggs and 2 teaspoons lemon peel. Divide batter evenly among muffin cups (about two-thirds full).
2 Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
3In large bowl, beat powdered sugar, butter and salt with electric mixer on low speed until blended. Beat in 1/3 cup wine and 1 teaspoon lemon peel. If frosting is too thick, beat in more wine a few drops at a time. Frost cupcakes. Sprinkle with yellow sugar and pearls.