Ingredients
The following ingredients have 24 Servings
- 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
Instruction
- 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. Icing 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.
