Moscato-infused Cupcakes


Super Yummy!! Moscato-infused Cupcakes with Moscato Vanilla Buttercream

Try to make them with our Moscato ♥


Moscato Grape Muffins


These Moscato muffins are so unique and just divine! And the grapes are a delightful surprise, tart and juicy. Bake them up for your friends and family and they’ll think you’re an absolute gourmet!

Servings: 12 muffins


  • 1 1/2 cups + 1 tablespoon flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, softened
  • 2/3 cup sugar
  • 2 eggs
  • 1/2 cup sour cream (optional, makes the muffins more moist)
  • 1 tablespoon lemon zest (original recipe calls for orange zest)
  • 1 teaspoon vanilla
  • 2/3 cup Moscato
  • 1 1/4 cups seedless red grapes
  • raw sugar for garnish (or regular sugar)
  • *plus more flour and butter for muffin cups


Preheat oven to 375 degrees.
Brush a 12 cup muffin pan with softened butter, dust with flour and tap out all excess. In a bowl, whisk together 1 1/2 cups flour, baking powder, baking soda and salt.
Prepare the grapes: toss them w/ 1 tablespoon of flour until they are all well, but lightly coated.
In the bowl of an electric mixer, fitted w/ the paddle attachment, cream together the butter and sugar and until light and fluffy. Add the eggs one at a time, beating well after each addition. Add sour cream, vanilla and lemon zest and beat until well combined.
Add the flour mixture in 3 batches alternately with the Moscato wine, beginning and ending with the flour, until everything is just well combined. Do not over mix.
Remove the bowl from the mixer and gently fold in the grapes with a spatula. Divide the batter into the muffin cups and sprinkle generously with raw sugar.
Bake for 18-20 minutes or until the muffin tops are a deep golden brown and a toothpick entered into the center of a muffin comes out clean. Cool in the pan for 5 minutes and then remove the muffins and cool on a wire rack.

Buon Appetito!




Strawberry Moscato Cake



Time: 20 minutes, plus 6 hours for chilling
Yield: 10 to 12 servings


  • 1 1/2 quarts strawberries
  • 1 tablespoon superfine or granulated sugar (more to taste)
  • 1 bottle (750 milliliters) Moscato wine (more for serving)
  • 2 pounds mascarpone
  • 1/2 cup heavy cream
  • 1/3 cup confectioners’ sugar (more for sprinkling if desired)
  • 2 plump, moist vanilla beans
  • 48 ladyfingers (2 packages)

1. Hull and slice 1 quart of strawberries. Leave remaining 1/2 quart whole for garnish. Put sliced berries in a bowl and gently toss with superfine or granulated sugar, adding more if berries are very tart. Add a splash of Moscato to bowl and macerate for 15 minutes.
2. Meanwhile in a large mixing bowl, whisk together mascarpone, heavy cream and 1/3 cup confectioners’ sugar. Use a sharp knife to split vanilla beans lengthwise. With the knife’s flat side, scrape out seeds and add to mascarpone mixture. Lightly whisk until soft peaks form. (Save vanilla pods for another use, like vanilla sugar.)
3. Pour 3 cups of Moscato into a shallow bowl. Working with 2 or 3 cookies at a time, dip ladyfingers into the wine, turning once to coat for a few seconds so that they can absorb some of the liquid; use as many of them as fit to line a 9- by 13-inch baking dish (or other 2-quart casserole) in one layer.
4. Spread half of mascarpone mixture onto ladyfingers. Spoon strawberries and juices on top of mascarpone in an even layer. Dip more ladyfingers and arrange on top of berries in an even layer. Top with remaining mascarpone mixture, using a spatula to smooth. Cover and refrigerate torte for at least 6 hours and for as long as 2 days. Garnish with reserved strawberries. Scoop torte into bowls or goblets to serve and drizzle with a little more Moscato.



Zonin USA, Inc.
3363 NE 163rd Street, Suite 606
North Miami Beach, FL 33160


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