sMix the cake mix [I used Gluten Free but you can use your regular favorite] with the eggs, salt, and butter. Once the ingredients are mixed well, slowly add the red wine in 1/3 portions at a time. Bake as directed on the box and cool completely. For the frosting, mix the butter and 2 cups of the powdered sugar with a hand mixer until it’s fluffy and stiffens into peaks. Add the salt and again, slowly add the red wine into 1/3 portions until it’s completely integrated. If your frosting doesn’t set, add powdered sugar as needed to keep the frosting fluffy. Frost and enjoy ♥️
For a non-alcoholic option, bake the cupcakes as directed but instead make the frosting without the red wine and substitute it for 2 teaspoons of cherry or raspberry extract.
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