I’m a romantic at heart and I love to celebrate love in any form! Whether it be baby showers, bridal showers, engagements, weddings, or most importantly (and probably my favorite), anniversaries. This month, my parents celebrate 28 years of marriage! Isn’t that incredible? They have quite the love story (it’s too long to really tell you about), but the obstacles they overcame to get where they are today are pretty amazing.
Josh and I like to celebrate with my mom and dad every year by having them over to our house for dinner. Last year it wasn’t possible because I had a three month old and I just could not get into planning mode… I was all about survival. This year, we’re leaving to go out of town for a few days on their actual anniversary, so we had them over last weekend for dinner and dessert.
One of mine and my mom’s favorite wines is Moscato. She and I are all about the sweet, and I remembered I saw a recipe last year for Strawberry Moscato Cupcakes from Eat Yourself Skinny! I did have to adapt the recipe slightly to accommodate our tastebuds.
These cupcakes are Da Bomb! (Do people still say that or is it just a 1999 thing)? They are moist, delicate, and completely worthy of an anniversary celebration! In fact, these cupcakes are kind of made for that sort of thing. I could see these beautifully displayed on a wedding dessert table or even at a garden party (which totally makes me want to have a garden party now)!
My husband (who is NOT a lover of things that are super sweet – like Moscato wine – or even really cupcakes!) loved these and has since insisted that I make them again.
We boxed up the leftover cupcakes and brought them over to my parents’ house on Easter to share with the rest of the family. The boxes, along with the adorable tags, really added to the magic of such a romantic occasion and made everybody feel special and loved.
Slightly adapted from Eat Yourself Skinny.
1 box of white cake mix
1/3 cup plain greek yogurt
1 1/3 cup Moscato wine
3 egg whites
1 (16 oz) container buttercream frosting
• Preheat oven to 350 degrees and fill two cupcake pans, yielding 12 cupcakes per pan with 24 cupcake liners.
• With an electric blender, beat together white cake mix, greek yogurt, Moscato wine and egg whites together for about 3 minutes or until the batter is smooth and creamy. Spoon batter into cupcake liners and bake for 18-20 minutes, or until a toothpick inserted in the middle comes out clean.
• Allow cupcakes to cool completely before frosting them. Since we’re using a white cake mix, I suggest adding food coloring to the frosting to add contrast.
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