1⅓ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
1 cup sugar
½ cup unsalted butter, softened
2 eggs
1 ½ tsp. vanilla extract
½ cup milk
Purple sprinkles, for topping (optional)
For Frosting:
4 Red Vines® Grape Twists, cut into pieces
¼ cup water
¼ cup butter, softened
2 ½ cups powdered sugar
3 tablespoons heavy cream or milk
Preheat your oven to 350˚ F and line a muffin tin with cupcake liners.
In a medium bowl, combine the flour, baking power and salt.
Beat together the butter and sugar on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. Beat in the eggs until well combined, then add the vanilla extract.
Turn your mixer to low. Add in half of the dry ingredients and beat until well combined.
Add the milk, followed by the rest of the dry ingredients. Stir by hand or beat on low until the ingredients are just combined.
Be careful not to over-mix or your cupcakes will come out dense instead of light and fluffy.
Spoon the cupcake batter into the muffin tin slots, filling each about ¾ full. Bake for 20 to 22 minutes, or until a toothpick comes out clean.
Allow the cupcakes to sit for 10 minutes, then transfer them to your counter top or a wire rack to cool.
To make the frosting, combine the Red Vines Grape Twists and a splash of water in a skillet over low heat.
Cook until the candy is melted, adding more water to prevent it from sticking to the pan, about 10 minutes.
When done, it should be the consistency of jelly.
In a large bowl, beat the butter on low until creamy. Add in the melted Red Vines Grape Twists and some of the confectioners sugar and beat until well combined.
Add a tablespoon of milk or cream and the rest of the confectioners sugar and continue to beat. Add enough heavy cream to achieve a smooth, spreadable consistency.
Transfer the frosting to a pastry bag and pipe onto cooled cupcakes. Top each with sprinkles.
1⅓ cups all purpose flour
½ cup sugar
1½ teaspoons baking powder
½ teaspoon salt
½ cup milk
½ teaspoon vanilla extract
¼ cup unsalted butter, melted
1 egg
12 Red Vines Original Twists, chopped into small pieces
½ cup water
1 teaspoon sugar
For topping:
¼ cup melted butter
½ cup sugar
1 tablespoon cinnamon
Preheat oven to 375F degrees and spray a mini muffin tin with cooking spray.
In a large bowl, combine the flour, sugar, baking powder, and salt.
In a smaller bowl, combine the milk, vanilla extract, melted butter, and egg. Pour the wet ingredients into the dry ingredients and mix to fully combine.
Add a tablespoon of donut batter to each mini muffin tin slot. Bake for 16 to 17 minutes, until a toothpick inserted into the middle of a donut hole comes out clean. When cool enough to handle, transfer the donut holes to a baking sheet lined with parchment paper.
While the donut holes bake, make the filling.
Combine the Red Vines Original Twists, water, and sugar in a skillet over medium-low heat.
Simmer, stirring frequently, until the Red Vines have completely softened and broken down, about 10 minutes.
Scoop the melted Red Vines into a piping bag fitted with a circular tip.
Using a sharp paring knife, make a small “X” in the bottom of each donut hole and fill with the melted Red Vines.
Melt the butter for the topping in a small bowl and combine the sugar and cinnamon in a medium bowl.
