Sticky Velvet Cabernet Cupcakes

Name: Sticky Velvet Cabernet Cupcakes
Ingredients: 1 C (8 oz.) – Greek yogurt/cream cheese (store bought new blend), room temperature; ½ C (1 stick = 4 oz.) – unsalted butter, room temperature; 1 tsp – pure vanilla extract; 2 C – confectioners sugar; ¼ C – Slow Press® Cabernet Sauvignon wine; ¼ C (½ stick = 2 oz.) – unsalted butter, room temperature; ¾ C – granulated sugar; 1 each – egg, fresh, large (cage free); 3 Tbsp – unsweetened cocoa powder; 3 Tbsp – Slow Press® Cabernet Sauvignon wine; ½ tsp – pure vanilla extract; ½ C – buttermilk; 1 C – all-purpose flour; ½ tsp – sea salt; ½ tsp – baking soda; ½ tsp – distilled white vinegar

www.slowpresswines.com

Dark (red) velvet cupcakes will never go out of style when you double down with Slow Press® Cabernet Sauvignon wine.

View full recipe on www.slowpresswines.com

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Ingredients

1 C (8 oz.) – Greek yogurt/cream cheese (store bought new blend), room temperature
½ C (1 stick = 4 oz.) – unsalted butter, room temperature
1 tsp – pure vanilla extract
2 C – confectioners sugar
¼ C – Slow Press® Cabernet Sauvignon wine
¼ C (½ stick = 2 oz.) – unsalted butter, room temperature
¾ C – granulated sugar
1 each – egg, fresh, large (cage free)
3 Tbsp – unsweetened cocoa powder
3 Tbsp – Slow Press® Cabernet Sauvignon wine
½ tsp – pure vanilla extract
½ C – buttermilk
1 C – all-purpose flour
½ tsp – sea salt
½ tsp – baking soda
½ tsp – distilled white vinegar