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Elegant Galentines Rosé Cupcake Decorating Board

Galentines Rosé Cupcake Decorating Board - featured image
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Delight in these moist cupcakes infused with subtle rosé flavor and topped with rosé buttercream frosting, perfect for Galentine’s Day or any special gathering. The decorating board idea adds a sophisticated and customizable touch to impress your guests.

Ingredients

Scale
  • 2 ½ cups (310 g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup (225 g) unsalted butter, softened
  • 1 ⅓ cups (270 g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240 ml) whole milk, room temperature (or dairy-free milk)
  • 2 tsp vanilla extract
  • ¼ cup (60 ml) rosé wine
  • For the Rosé Buttercream Frosting:
  • 1 cup (225 g) unsalted butter, softened
  • 4 cups (480 g) powdered sugar, sifted
  • 3 tbsp (45 ml) rosé wine, reduced
  • 1 tsp vanilla extract
  • Pinch of salt
  • For Decorating Board:
  • Fresh edible flowers (roses, violets, or pansies)
  • Fresh berries (raspberries, strawberries)
  • Gold or pink sprinkles
  • Mini macarons in blush tones (optional)
  • Rose petals (organic, food grade) for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  5. Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix gently until smooth but not dense.
  6. Fold in rosé wine gently.
  7. Fill cupcake liners about ⅔ full with batter, yielding 12-14 cupcakes.
  8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. To prepare frosting, reduce rosé wine in a small saucepan over low heat until slightly thickened, about 5 minutes. Let cool.
  11. Beat softened butter until creamy. Gradually add powdered sugar, then beat in rosé reduction, vanilla extract, and salt. Whip until fluffy and smooth.
  12. Fill a piping bag fitted with a star tip and pipe swirls on each cupcake.
  13. Decorate with edible flowers, fresh berries, rose petals, sprinkles, and mini macarons to create the decorating board.

Notes

Use room temperature butter and eggs for best texture. Reduce rosé wine properly to avoid runny frosting. Chill frosting briefly if too soft before piping. Bake cupcakes a day ahead for deeper flavor and less stress. For gluten-free, substitute half flour with almond flour; for dairy-free, use coconut milk and plant-based butter.

Nutrition

Keywords: rosé cupcakes, Galentines cupcakes, cupcake decorating board, rosé buttercream, party treats, elegant cupcakes, floral cupcakes

Find it online: https://chrisfeasts.com/elegant-galentines-ros-e-cupcake-decorating-board-ideas-for-perfect-party-treats/