Rosé Cupcakes with Lemon Curd and Rosé Frosting
Raise your hand if you like celebrating other people's birthdays more than your own. Cool - same.
I prefer to go out to the bar with a few friends and celebrate another lap around the sun. I'm not big into parties for myself or drawing a lot of attention my way.
HOWEVER
I love to go all out for friends' birthdays - as much as my work schedule allows for it.
I whipped up these cupcakes for Nagel's birthday last minute, and they were a hit!
Happy Birthday, Chris - hope your 33rd lap is your favorite.
Cake:
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1 large egg yolk
1/2 cup rosé wine
1/2 teaspoon almond extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Frosting:
2 sticks butter, softened
8 oz cream cheese, softened
5 cups powdered sugar
2 oz rose wine
Other ingredients:
Lemon Curd
Sprinkles
For the cake:
Preheat oven to 350°F and line cupcake pan with paper liners.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar together on medium-high speed until light and creamy, about 3 minutes. In another bowl, combine eggs, egg yolk, rosé wine, and vanilla extract. In another bowl, sift together the flour, baking powder, and salt. Add the dry and wet ingredients to the stand mixer bowl in 3 additions, alternating between wet and dry. Wait until all ingredients have been incorporated to add more. Continue until everything is mixed in and smooth.
Scoop batter into the prepared muffin pan, filling each cup 2/3 to 3/4 of the way full. Bake until cupcakes just begin to turn golden and spring back when gently pressed about 18-20 minutes. Let cool completely. Optional: Once cool, core out part of the middle of the cupcake with a teaspoon or small paring knife and fill with lemon curd.
For the frosting:
To make the frosting, cream together the butter and cream cheese in the bowl of a stand mixer until smooth. Slowly add in powdered sugar in small increments, adding more when everything is incorporated. Mix in wine and whip on a high speed until light and smooth. Scoop into a piping bag and frost the cooled cupcakes. Top with sprinkles if desired.