Preheat the oven to 180º C and prepare the cupcake tray with cupcake liners.
Place the eggs, red wine, orange juice, and lemon juice in a bowl.
Beat the butter with the sugar until integrated and the mixture lightens.
Sift the flour along with the baking powder and add half to the butter, beating on low speed until integrated.
Next, pour in the wine and beat again. Add the other half of the flour and beat until the result is homogeneous.
Sift with burgundy food coloring (optional).
Distribute the mixture into the liners, and bake for 22-25 minutes. Let cool in the mold for 5 minutes and then transfer the cupcakes to a rack until completely cool.
To prepare the cream, sift the powdered sugar and place it in a bowl along with the butter, wine, lemon juice, and orange juice. Beat on high speed for at least 5 minutes. Add pink food coloring (optional).
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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