What better treat to savour on Melbourne Cup day than a batch of these delicious Moscato cupcakes and a tall flute filled with your favourite chilled Moscato!

Ingredients:

  • 2 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 1/4 cups sugar
  • 1 cup oil
  • 1/3 cup Moscato
  • 3/4 cup buttermilk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp white vinegar

Method: Pre-heat oven to 180 degrees. Prepare 2 cupcake tins with liners. Combine flour, soda, salt & sugar. Separately, combine oil, Moscato, buttermilk, eggs, vanilla and vinegar and mix until blended. Mix wet ingredients into dry and mix until just combined. Scoop into prepared cupcake holes, filling each 3/4 full. Bake for 15-20 minutes or until done. Should make 12-18 cupcakes.

MOSCATO VANILLA FROSTING
120g cream cheese – room temperature
120g butter – room temperature
2 tbsp Moscato
1/2 tsp vanilla extract
2 cups icing sugar

Method: Combine cream cheese and butter, mixing well. Add Moscato and vanilla, mix together. Add icing sugar and whip until smooth and light. Ice your cooled Moscato cupcakes, and enjoy!