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Confetti Cupcakes

Featuring: Moscato Wine

Servings: 6+


  • Ingredients for cupcakes:
  • 50ml Barefoot Moscato
  • 50ml milk
  • 190g all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 200g granulated sugar
  • 113g butter
  • 2 large eggs
  • Ingredients for frosting:
  • 2 tablespoons Barefoot Moscato
  • 250g tub of mascarpone cheese, softened
  • 1 500g pack of icing sugar
  • 1 teaspoon vanilla extract
  • Shaved chocolate and edible silver balls for garnish


  1. Preheat oven to 180°C. In medium bowl, whisk flour, baking powder and salt; set aside.
  2. In large bowl with electric mixer on medium-high, beat sugar and butter until light and fluffy, about 2 minutes. Add eggs, Barefoot Moscato and milk until just combined. Add dry ingredients; mix until smooth and fluffy.
  3. Divide batter evenly into 24 mini cupcake tins. Bake 15 minutes or until toothpick comes out clean. Cool 5 minutes in pan: remove from pan and cool on wire rack.
  4. Frosting: In small bowl with electric mixer on high, beat mascarpone cheese and Barefoot Moscato wine just until smooth. Gradually beat in icing sugar and vanilla until blended.
  5. Frost each cupcake with a small amount of frosting. Garnish with shaved chocolate and edible silver balls.

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