Moscato cupcakes

Among the (admittedly few) wines that I drink is moscato.  Among the (admittedly many) desserts that I think are very tasty are macarons.  So when Kroger has a wine sale and Macaron Moscato is among the discounted varieties, I go for it.  Sadly, the wine was not as good as one might have expected.  There was a very strange and sort of artificial taste that I'd never tasted in a moscato before which led to something hitherto never seen before--us not finishing a bottle of wine we'd bought.  So, what to do with the rest of the bottle?  Make something delicious out of it, right?

Cute label, but the wine was not so good.

The magic of the Interwebs led me to this recipe for moscato wine cake.  Not owning a Bundt pan, I decided to do cupcakes instead, which led me to some ad-filled blog that probably tried to install malware on the University's network (ha! denied!).  But it did have a recipe for moscato cupcakes that I hastily copied and pasted into a comparatively safe Word document.

Reception to these was mixed.  I thought they would have been better with better wine and not using a boxed cake mix.  But when Dom took them to his office, apparently they were a big hit.  Like many of our other culinary experiments, this one could benefit from a bigger sample size!

Our notes:

• I didn't search for too long, but all of the recipes I found used a boxed cake mix.  Now, prior to this, I had not used a boxed cake mix in years.  I discovered that boxed cake mixes have quite a few ingredients that don't sound all that appetizing, and also that there is no inherent difference in the mixes for "yellow" and "butter recipe yellow" cakes; it's the end user that has to add the butter to the mix in the latter case.  Still, to be faithful to the recipe the first time trying it, I bought a boxed cake mix (just regular yellow cake--not yellowcake, mind you).  Next time, I'd just make my own cake batter, and adjust the recipe as needed, which in my case means "until the batter looks about right".
• A better wine would have led to tastier cupcakes, but then I suppose that's the classic case of "you get out of it what you put into it".  I could still taste that weird slightly metallic taste in the cupcakes which means that, amazingly, we still have unconsumed cupcakes in the apartment five days after baking.
• There was no frosting for these things.  We didn't have enough powdered sugar to make frosting; neither did we have enough wine left to flavour it according to the recipe.  By all accounts these didn't really need frosting, and frosting probably would have just decreased the shelf life anyway.
• The photo below shows some cornbread-looking cupcakes.  The recipe produced 17 cupcakes; this came out to one full 12-cup muffin tin and one 6-muffin tin that only had 5 cupcakes.  To save time, I just put both tins in the oven at the same time, with the 12-muffin tin on the top rack and the 6-muffin tin on the bottom rack.  The 12-muffin tin produced the cornbread-looking cupcakes, but the 6-muffin tin produced cupcakes with very smooth tops that were more a beige-y colour rather than the cornbread color.  It didn't really matter too much in this case, but just some interesting tidbit of information that may come in useful sometime in the future.

Verdict: Probably something I'd try again, but with my own cake recipes.  Also, it would mean not drinking all of a bottle of moscato in order to save some for the cupcakes, which would be sort of difficult for me.

Cupcakes with wine in them, not cornbread muffins without wine.