You can read the article here, but be warned, this article has very naughty language!
This made me sad. So, naturally I wanted to rebel. What could be girlier than lemon cupcakes with pink frosting spiked with white zinfandel? ;) xoxo
The Cupcakes: (from the Better Homes and Gardens cookbook, except I used lemon extract in place of vanilla and melted vanilla ice cream in place of milk.)
1 1/2 cups flour
1 cup sugar
2 tsp baking powder
3/4 cup melted vanilla ice cream
1/4 cup butter, softened
1 tsp lemon extract
2 cups powdered sugar
1/4 cup Crisco
4-5 drops red food coloring
1 cup white zinfandel
To make the cupcakes, prepare a muffin pan with 12 cupcake liners. Preheat oven to 375.
Combine cake ingredients in a bowl and beat with an electric mixer until smooth and light, 2-3 minutes. Fill cupcake liners halfway with batter and bake for 20-23 minutes or until a toothpick comes out clean. Cool on a wire rack.
To make the frosting, combine Crisco with powdered sugar. Add white zinfandel 1 Tbsp at a time and beat with an electric mixer until fluffy. Take the remaining wine and drink it.