Moscato with cupcakes sounds good, but adding Moscato into the cupcake recipe is delicious. I love a good cupcake and I’ve finally found one I cannot stop eating. Seriously, I eat like 6 of these in one sitting when I make them. They taste like a mixture between vanilla cupcakes and cornbread. Weird, right? But they are just so good. I found the recipe on Brooke Bakes, she’s a genius for creating these lovely treats.
What you need
2 1/2 cups flour
1 tsp. baking soda
3/4 tsp. salt
1 1/4 cups white sugar
1 cup vegetable oil
1/3 cup Moscato wine
3/4 cup buttermilk
2 large eggs
1 tsp. white vinegar
Preheat your oven to 350 degrees.
In a large bowl combine the flour, baking soda, salt, and sugar.
In a separate bowl combine the oil, Moscato, eggs, white vinegar and buttermilk (if you are like me and have no idea what the heck buttermilk is, don’t worry I’ll tell you how to make it).
After you mix the wet ingredients, slowly pour them into the dry ingredients while stirring. Mix everything together until it is smooth.
You can now put the batter into cupcake pans. Fill each cup about 3/4 full.
Bake for 15-17 minutes.
How to make buttermilk
Pour 1 cup of milk into a small bowl. Add 1 tablespoon of lemon juice or white vinegar and let sit for 5-10 minutes until it becomes room temperature. (Then from this mixture you can take 3/4 cup to add to your wet ingredients.)
You can check out Brooke Bakes and see how to make Moscato icing. I personally like these cupcakes better plain, without icing. Either way they are delicious.