What do you do to relax? Is it getting a pedicure, massage, shopping trip, hot bath, taking a nap, reading a book or pouring a big glass of wine? I would have to agree with all of the above, but my most favorite relaxing thing is to bake. There’s just something about flour, sugar, butter and eggs going into a dish to create something spectacular. Flour is swirling in the air from the mixer and you just know that the whole house is about to be filled with one amazing aroma. No need for a food candle when you are about to bring the real thing into your kitchen.
Also who say’s you can’t drink a glass of wine while baking. I most certainly do.
These raspberry vanilla bean cupcakes have a little bit of Barefoot Moscato added to the batter and icing. Talk about a win-win in this dessert. Not to mention I get to sample the wine while I bake. Barefoot wine offers several different varietals but this Moscato just pairs so nice with desserts. It’s not just for desserts because you can pair this wine with mild cheeses or fruits.
Barefoot Moscato is affordable and is perfect for your next appetizer or dessert pairing. This wine offers a nice sweet, fruity taste.
Now that I’ve got my raspberry vanilla bean cupcakes with a full wine glass in my hand I just need someone to come over and do my dishes. That is something that I loathe. Please let me know if I have any takers because I can pay with wine and cupcakes.
ENJOY ~ Meagan
Raspberry Vanilla Bean Cupcakes
- 1 cup unsalted butter, room temperature
- 1 ¼ cup sugar
- 3 large eggs
- 1 ½ teaspoon vanilla
- 2 cups all purpose flour
- ½ cup cake flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 tablespoon Barefoot Moscato
- ½ cup 2% milk
- ½ cup low-fat buttermilk
- ¾ cup unsalted butter, softened
- Seeds from 1 vanilla bean stalk
- 2 tablespoons heavy cream
- ½ tablespoon Barefoot Moscato
- 2 ½ 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 ¾ full. Bake for 16 minutes or until inserted toothpick comes out clean.
Allow them cool on wire racks.
Add all ingredients into a large bowl, but reserve ½ 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.
Disclosure: This is a sponsored post for Barefoot Wine. All opinions are my own and I appreciate you supporting the brands that I love.