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June 8th, 2018

Tinto Rey Rosé Cupcakes

by: Virginia Sandfer

Follow the recipe below to enjoy a delicately sweet cupcake that will have you seeing the world through Rosé colored (wine) glasses. Prepared with 2017 Estate Bottled Tinto Rey Rosé. Cheers!


    • 1/2 cup (1 stick) unsalted butter, at room temperature
    • 1 cup granulated sugar
    • 2 eggs
    • 1  egg yolk
    • 3/4 cup 2017 Tinto Rey Estate Bottled Rosé wine
    • 1/2 teaspoon almond extract
    • 1 1/2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt


  • 1 cup 2017 Tinto Rey Estate Bottled Rosé wine
  • 1 cup fresh raspberries
  • 4 cups powdered sugar
  • 1 cup (2 sticks) unsalted butter, room temperature
  • Pinch of salt
  • Additional raspberries, for garnish


  1. Preheat oven to 350°F. Line muffin pan with cupcake liners.
  2. With hand-held mixer, beat butter and sugar together on medium speed until light and creamy, about 3 minutes.
  3. In separate bowl, combine eggs, egg yolk, 2017 Tinto Rey Estate Bottled Rosé and almond extract. In another bowl, combine flour, baking powder and salt. Add dry ingredients to mixer in 3 additions, alternating with egg mixture, stirring to combine after each addition. Beat briefly until smooth.
  4. Scoop batter into cupcake liners, filling each cup 2/3 full. Bake 15-18 minutes. Let cool completely.
  5. For frosting, combine raspberries and 2017 Tinto Rey Estate Bottled Rosé in small saucepan over medium heat. Bring to boil and simmer until reduced and thickened to about 1/4 cup, about 30 minutes. Pass through mesh strainer to remove seeds and let cool.
  6. With hand-held mixer, mix butter, powdered sugar, salt and raspberry rosé reduction mixture. Beat until smooth and creamy, about 2-3 minutes. Frost cupcakes as desired.

Makes: 16 cupcakes | Prep time: 1 hour, 15 minutes

Yes Way Rosé, Tell Me More:

  • See how the Matchbook team celebrated Rosé Day! Click here »
  • Try this appetizer that pairs perfectly with a glass of
    Tinto Rey Rosé Click here »
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