Moscato Cake with Strawberry Frosting

I made this cake (in cupcake form) for the Iowa State Fair.  It was my first time entering anything and I had a lot of fun doing so!  I also entered my m&m cookies, frosted sugar cookies, and eggless double chocolate chunk cookies.  This is a delicious dessert and looks so elegant.

 

Cake Ingredients:

2 ¾ cups cake flour

½ teaspoon salt

2 teaspoons baking powder

1 cup moscato wine

5 egg whites

2 teaspoons vanilla

1 cup butter, softened

1 ½ cups granulated sugar

Cake Steps:

Preheat the oven to 350F.  In a medium bowl, combine wine, eggs, and vanilla.  In a second medium bowl, sift together flour, salt, and baking powder.

Use an electric mixer to beat together 2 sticks of butter and sugar.  Beat until light and fluffy.  With the mixer on low speed, add about 1/3 of the flour mixture, followed by 1/3 of the wine mixture.  Alternate the flour and wine mixing until well combined.

Pour into greased cake pan.  Bake for 25-30 minutes or until sides start to pull away from edge of pan.  Allow to cool before frosting.

 Frosting Ingredients:

3 ½ cups powdered sugar

1 cup unsalted butter, softened

½ teaspoon vanilla

3 tablespoons strawberry puree

Frosting Steps:

Beat butter in stand mixer until it is pale in color and fluffy.

Add in powdered sugar slowly.  Next, add the vanilla.  Mix in 3 tablespoons of strawberry puree.  (To make puree, place 1 cup of fresh washed, drained, and hulled strawberries into a food processor and blend until it is a liquid puree)