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White Zinfandel Cupcakes with Swiss Meringue Buttercream | URBAN BAKES

White Zinfandel Cupcakes with Swiss Meringue Buttercream

  • Author: Connie
  • Prep Time: 20 minutes
  • Cook Time: 25
  • Total Time: 1 hour 30 minutes
  • Yield: 16 cupcakes



2 1/2 cups (275 grams) cake flour 

1 1/3 cups (266 grams) granulated sugar

3 1/2 teaspoons (14 grams) baking powder 

1 teaspoon (8 grams) salt 

1 1/4 cups (296 milliliters) white zinfandel wine

1/3 cup (79 milliliters) vegetable oil 

3 egg whites 

Wilton Rose color food gel (optional)



4 egg whites 

1 1/2 cup (300 grams) granulated sugar

2 cups (453 grams) unsalted butter, sliced

Pinch of kosher salt

Wilton Rose color food gel (optional)

White pearl nonpareils (optional)



  1. Heat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line 16 cupcakes wells with cupcakes liners; set aside.
  2. In a large bowl, whisk together the flour, sugar, baking powder and salt. Slowly add in the wine, oil and egg whites and mix until just combined and no visible dry pockets of flour remain. 
  3. Add about 1/4 to 1/2 teaspoon (1 to 2 milliliters) of rose gel food color and mix until the batter turns to the desired color. 
  4. Bake for 17- 21 minutes rotating pans about halfway through baking.  Cupcakes are ready when a wooden toothpick inserted in the center comes out dry. 


  1. In a large glass or metal heat-safe bowl, whisk together egg whites and sugar until just combined; the mixture will become viscous.  Take note of the gritty texture by rubbing a pinch of egg mixture between two fingers. Use a bain-marie or create a double boiler by setting the bowl over a small pot of simmering water.  Do not allow the bowl to touch the water. 
  2. Continuously whisk the egg mixture until it reaches 160 degrees Fahrenheit (71 degrees Celsius).  Rub a pinch of the mixture between two fingers and it should feel warm, light and foamy with no grittiness.  
  3. Transfer egg mixture to a bowl attached to an electric stand mixer.  Using the whisk attachment, whisk mixture until the bowl is cool to the touch or the meringue reaches room temperature.  The mixture will initially become glossy with soft peaks. Continue mixing until stiff peaks form.   
  4. Switch the whisk attachment to the paddle attachment and set stand mixer on low to medium speed.  Add 1 tablespoon of butter at a time. Ensure each addition of butter is mixed thoroughly before adding another piece. About half way through mixing, scrape the bottom of the bowl as the meringue may stick.  Note: After the first 1/4 cup (113 grams) of butter, the meringue may deflate and resemble soup. About half way through adding butter, the texture of the meringue can change and look curdled; continue mixing as it will come together to a smooth consistency when the last 1/4 cup of butter is incorporated.


  1. To achieve a two-toned effect of buttercream over the cupcakes, reserve 1 cup of Swiss meringue; set aside to chill in the fridge. 
  2. To the remaining buttercream mix in 1/4 teaspoon of rose color food gel until buttercream has changed to a light pink color.  Fill a piping (pastry) bag about 3/4 full of buttercream with a closed star tip. I used Wilton 2D. Twist the opened end to close the bag and hold in the fridge.  
  3. Remove white buttercream from the fridge and using an angled spatula, spread a layer of buttercream onto each cupcake.  Remove pink buttercream from the fridge and over the white layer of buttercream, pipe swirls clockwise or counterclockwise starting from one edge of the cupcake working towards the center. Begin to loosen grip of the piping bag as you approach the tip to release the buttercream. Sprinkle with nonpareils.  ENJOY!
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