I'm trying to come up with a bunch of different recipes for cupcakes laced with liquor. I'm thinking the best way to do this is by making a simple syrup and adding alcohol, but how do I add it to the cooked cupcake. Do I just pour it on? If so, how much?
I ended up buying Lucky Duck Sauvignon Blanc from Walmart. The only white wine I like to drink is Moscato and that wouldn't work. Thanks for all the suggestions. I think I will play around with various white wines until I find one I love. I'll have to find this Monkey Bay everyone is talking about.
I'm making arroz con pollo tomorrow and the recipe calls for white wine...any inexpensive suggestions?
Also for future dishes what's a good white wine to keep in the house?