Moscato White Cakes (Printable Version)

Soft white cakes with Moscato mixed in and topped with smooth Moscato buttercream frosting.

# Ingredients You'll Need:

→ Batter Mix

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

→ Frosting Mix

05 - 15 ml Moscato plus 240 ml for thickening
06 - 2 sticks (227 g) softened salted butter
07 - 312 g powdered sugar
08 - 30 ml heavy cream
09 - Optional: a drop of red food dye

# Detailed Preparation Steps:

01 - Turn oven on to 175°C. Line cupcake pans with liners for 22 cupcakes.
02 - Combine sour cream, wine, egg whites, and white cake mix. Beat until smooth.
03 - Pour batter into liners evenly. Bake for 18–20 minutes. Test with toothpick, should come out clean.
04 - Wait for cupcakes to cool down before frosting.
05 - Simmer 240 ml Moscato till it shrinks to about 30 ml to boost flavor.
06 - Whip butter, powdered sugar, cream, and reduced Moscato till fluffy. Add red dye if you want.
07 - Use a spatula or piping bag to cover cooled cupcakes with the Moscato frosting.

# Helpful Tips:

01 - You can swap sour cream with Greek yogurt if you want.
02 - Don’t bake too long or they might get dry.
03 - Cutting down Moscato really brings out the wine flavor in the frosting.

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