Ingredients:
Cupcakes:
1 ½ cups of flour
1 ½ tsp. baking powder
¼ tsp. salt
1 cup sugar
½ cup vegetable oil
2 eggs
½ T. strawberry flavored extract
1/3 cup red wine
1/3 cup cold milk
red food coloring

Cream Cheese Frosting:
½ cup butter, room temperature
pinch salt
4 oz. cream cheese
2 ¼ cup powdered sugar

Directions:
Preheat oven to 350°. Place liners in cupcake tin. Whisk together flour, baking powder, and salt and set aside. In a large bowl, whisk together sugar, oil and eggs until smooth. Add in the extract and whisk to combine. Add in the dry ingredients alternating with the wet, adding 1/3 of the dry, then the milk, 1/3 of the dry then the wine, and then the rest of the dry. Mix just to combine with each addition. If desired, whisk in food coloring until uniform. The batter will be runny.

Portion the batter into the cupcake liners and bake for 20-25 minutes, or until a toothpick comes out clean. Let cool in pan for a couple of minutes, and then remove to a cooling rack until room temperature. Top with cream cheese frosting.

Frosting:
In an electric mixer with the paddle attachment, beat the butter and salt until fluffy. Add the cream cheese and beat to combine. Add in the powdered sugar a little at a time until it is all combined, and then beat until it is the consistency you like. If you would like a thicker and sweeter icing, add more sugar. Once frosted, keep the cupcakes stored in the refrigerator until ready to serve. Yield: 12 cupcakes