Sauvignon blanc an citrus cupcakes

I made my own cupake wrappers <3!!!!!

Sauvignon blanc cupcakes and citrus. These came out so well. Last week we had done a Merlot and dark chocolate (personally I didn't like them, the frosting ended with a weird taste but it might have just been me)

We were originally going to do grapefruit instead of lemon, but Dave's lovely Mum gave me a ton of lemons and I don't normally use them. I didn't want them to go to waste so I incorporated them into this weeks delicious adventure.

Sauvignon Blanc Cupcakes – makes 12-16 cupcake

1 1/2 cups all-purpose flour, sifted

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

Pinch of salt

1 /2 Cup/113g unsalted butter, softened at room temperature

3/4 cup granulated white sugar

2 large eggs, room temperature

2 tablespoons grated lemon zest

1 tablespoon vanilla extract

2/3 cup Sauvignon Blanc 

Lemon curd, recipe below

Sauvignon Blanc Frosting, recipe below

Preheat your oven to 350F/170C degrees.

Sift together your flour, baking powder, baking soda, and salt. Beat the softened butter with the white sugar until light and really fluffy . Add the eggs 1 at a time, beating each well until incorporated. Whisk in the lemon zest and add your vanilla extract.Add the flour mixture and wine, and mixing only until both are incorporated.Line your muffin pan with muffin cups. Fill each muffin cup 2/3 of the way with the cupcake batter. Bake for 20-25 minutes.When the cupcake has cooled, grab a pairing knife & cut a hole in the middle of each cupcake to fill or fill using a small tipped frosting bag

Lemon Curd  

3 eggs 

1 cup sugar

1/2 cup fresh lemon juice ( 2-3  lemons)

1/4 cup/ 56g butter or margarine, melted

1 tablespoon grated lemon zest

In the top of a double boiler, beat eggs and sugar. Stir in lemon juice, butter and lemon peel. Cook over simmering water for 15 minutes or until thickened. Fill in the hole previously cut into tips of cupcakes or fill using a small tipped frosting bag

Sauvignon Blanc Frosting

1/2 Cup/ 113g Butter, room temperature

1/4 Cup/ 56g Cream Cheese, room temperature

2 cups Powdered sugar

1/4 tsp Fresh lemon juice

3 tablespoons Sauvignon Blanc

Cream the butter with a Mixer on medium to high for 2 minutes. Add cream cheese and continue to mix on medium to high-speed for another 2 minutes.Add 2 cups of the powdered sugar. Mix on low-speed until incorporated and then increase speed to high speed and mix for another minute.Add salt, lemon juice and sauvignon blanc.If its too liquid add additional powdered sugar if you need it, Decorate with a knife or pipe on.