Print
Total:
2 hr 20 min
Active:
1 hr 30 min
Yield:
15 cupcakes
Level:
Intermediate
Total:
2 hr 20 min
Active:
1 hr 30 min
Yield:
15 cupcakes
Level:
Intermediate

Ingredients

  • 1 vanilla bean, halved, seeds removed
  • 1/4 cup whole milk, room temperature
  • 1 1/2 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 8 tablespoons (1 stick) butter, cut into pieces, room temperature
  • 1 cup sugar
  • 2 eggs, room temperature
  • 1/2 cup moscato wine, room temperature
  • Duff's Swiss Meringue Buttercream, for piping, recipe follows
  • White luster, for decorating
  • Edible pearls, for decorating
Duff's Swiss Meringue Buttercream:
  • 10 egg whites
  • 15 ounces sugar
  • 2 pounds butter (8 sticks), cut into small pieces

Directions

Preheat the oven to 325 degrees F. Line two muffin tins with 15 cupcake liners.

Add the vanilla seeds to the milk and set aside.

Pass the flour and baking powder through a fine-mesh sieve into a medium bowl. Whisk in the salt and set aside. In a stand mixer fitted with the paddle attachment, beat together butter and sugar until pale and fluffy. One at a time, add the eggs, beating until combined. Gently add the flour mixture in two batches, alternating with the milk mixture. Remove the bowl from the mixer and fold in the moscato.

Divide the batter among the cupcake liners, filling each by two-thirds. Bake, rotating halfway through, until golden brown and a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool.

Pipe the buttercream onto the cupcakes in a rose pattern, dust with white luster, and finish with an edible pearl.

Duff's Swiss Meringue Buttercream:

Place the egg whites and sugar in the bowl of stand mixer. Set the bowl over a pot of gently simmering water and heat, stirring with a wooden spoon, until the sugar has dissolved and is warm to the touch (about 160 degrees F). When you touch the mixture, it should feel completely smooth and not at all gritty.

Immediately transfer the bowl to a stand mixer fitted with the whisk attachment. On high speed, whip until glossy and stiff, about 15 minutes.

Switch to the paddle attachment and lower the speed to medium. Add the butter, piece by piece, incorporating each before adding more. Lower the speed further and mix until silky and smooth.

Categories:

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Cheeseburger Cupcakes

Recipe courtesy of Rosanna Pansino

Bizcocho Cupcakes

Recipe courtesy of Young Sun Huh

Bobby's Red Velvet Cupcakes

Recipe courtesy of Bobby Deen

Maple Bacon Cupcakes

Recipe courtesy of Sugar Rush

Red Velvet Cupcakes

Recipe courtesy of Chuck Hughes

Cookie Dough-Stuffed Dark Chocolate Cupcakes

Recipe courtesy of Lindsay Landis

Carrot Cupcakes with Cream Cheese Frosting

Recipe courtesy of Ellie Krieger

Moscato di Asti with Pineapple Juice

Recipe courtesy of Michael Chiarello

On TV

Haylie's America

7:30am | 6:30c

Haylie's America

8:30am | 7:30c

Haylie's America

9:30am | 8:30c

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

Brunch Bonanza

So Much Pretty Food Here