Whisk Yourself Away With Trista Sutter’s Boozy Baked Goods
Wine + Cupcakes = Where were these recipes when Ashley Hebert was going through her tumultuous Season 7 “journey” to love? Way to slack off, Trista Sutter!
We kid! In fact, since there’s not a lot to do Bachelor-wise until the Jan. 2 premiere of Ben Flajnik’s Season of The Bachelor,” we may as well binge on alcohol and sweets perfect this liquor-meets-sweets dream concoction before then — courtesy of Trista and Betty Crocker’s FANfare line.
"The cupcakes are a great choice if you're preparing for a TV viewing party with your girlfriends," the OB (Original Bachelorette) tells People Magazine. "I personally like the Rosé Wine Cupcakes, but [other people] might like the Sauvignon Blanc, Zinfandel, or Champagne Cupcakes." (Sorry, JP. Looks like another “cupcake” has stolen our hearts.)
If you feel like giving Trista’s fave a test run, what better time than this Monday, during the Dancing With the Stars premiere. We think Trista, a former DWTS contestant herself, will appreciate the gesture — not unlike your tastebuds.
Let us know if they’re a hit!
1 box Betty Crocker® SuperMoist® white cake mix
¾ cup water
½ cup rosé wine
⅓ cup vegetable oil
3 egg whites
5 drops liquid red food color
¾ cup seedless raspberry jam
6 cups powdered sugar
⅓ cup butter, softened
⅛ teaspoon salt
⅓ cup rosé wine
Garnish Fresh raspberries
1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box, using cake mix, water, 1/2 cup wine, oil, egg whites and food color. Divide batter evenly among muffin cups (about two-thirds full).
2. Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
3. Fit #6 round tip in decorating bag (opening about 1/8 inch in diameter). Spoon raspberry jam into decorating bag. Insert tip in center of cupcake, about halfway down. Gently squeeze decorating bag, pulling upwards until cupcake swells slightly and filling comes to the top.
4. In large bowl, beat powdered sugar, butter and salt with electric mixer on low speed until blended. Beat in 1/3 cup wine. If frosting is too thick, beat in more wine a few drops at a time. Frost cupcakes. Garnish with raspberries.