Red Velvet Cupcakes
Sandra Lee and her nephew Bryce make a delicious cupcake treat with red wine.


  • 1 box red-velvet cake mix
  • 1¼ cups dry red wine
  • BV Coastal Estates Cabernet Sauvignon
  • ½ cup sugar
  • 1 ⁄3 cup vegetable oil
  • 3 large eggs


Beat until well blended. Bake cupcakes at 350°F for 19 to 22 minutes. Cool completely. For frosting, in a large bowl combine 2 (8 ounces each) packages of softened PHILADELPHIA Cream Cheese; 1 cup softened butter; and 1 teaspoon vanilla. Beat until smooth. Slowly add 4 cups sifted powdered sugar and beat on low until light and fl u y. Divide in half and tint one half with burgundy food coloring. Hold a large pastry bag perpendicular to your hand. Fill half of it with white frosting. Turn it over and fi ll the other half with burgundy frosting. Fit pastry bag with a large star tip. Pipe frosting on each cupcake to create a swirl.

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