Zinfandel Wine Cupcakes

Prep Time 30 Minutes • Start to Finish 1 Hour 35 twinkles • Makes 24 cupcakes

• Cupcakes
• 1 box Betty Crocker ® SuperMoist ® devil’s food cutlet blend
• ¾ mug water
• ½ mug Zinfandel wine
• ⅓ mug vegetable oil painting
• 3 eggs
• 1 mug atomic semisweet chocolate chips

• Frosting
• 6 mugs pulverized sugar
• ⅓ mug adulation, softened
• ⅓ mug thin baking cocoa
• ⅛ tablespoon swab
• ½ mug Zinfandel wine

• Garnish
• Chocolate ringlets
1 Heat roaster to 350 °F( 325 °F for dark or nonstick kissers
). Place paper baking mug in
each of 24 regular- size muffin mugs.
2 In large coliseum, beat cutlet blend, water, ½ mug wine, the oil painting and eggs with electric
mixer on low speed 30 seconds. Beat on medium speed 2 twinkles, scraping coliseum
Sometimes. Stir in chocolate chips. Divide batter unevenly among muffin mugs, fill-
ing each about two- thirds full.
3 Singe 20 to 22 twinkles or until toothpick fitted in center comes out clean. Cool
10 twinkles; remove cupcakes from kissers
to cooling racks. Cool fully, about
30 twinkles.
4 In large coliseum, beat powdered sugar, adulation, cocoa and swab with electric mixer on
low speed until blended. Beat in ½ mugwine.However, beat in further
If frosting is toothick.wine, a many drops at a time. Frost cupcakes. Garnish with chocolate ringlets.

1 Cupcake Calories 290; Total Fat 9g( Saturated Fat 4g, Trans Fat 0g); Cholesterol
mg; Sodium 190 mg; Total Carbohydrate 50g( Dietary Fiber 1g); Protein 2g Ex-
changes ½ bounce, 3 Other Carbohydrate, 1 ½ Fat Carbohydrate Choices 3
Tip To make chocolate ringlets, warm a chocolate bar by holding it in your hands for
several twinkles until slightly softened. Using a vegetable bobby
, shave the choco-
late by long beaches along the smooth side of the chocolate. Transfer the ringlets with
a toothpick to the cupcakes.