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24 servings, 1 cupcake (70 g) each
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Prepare frosting as directed; spoon into resealable plastic bag. Cut small piece off one bottom corner of bag. Use to pipe frosting in circular pattern on tops of cupcakes, starting at edge of each and working toward centre. Repeat with red wine syrup, following swirl lines of frosting.
Omit granulated sugar and substitute red grape juice for the wine.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.