Red-Wine Velvet Cupcakes

Combine 1 box red-velvet cake mix, 1. cups dry red wine, BV Coastal Estates Cabernet Sauvignon, 1/2 cup sugar, 1⁄3 cup vegetable oil, and 3 large eggs. Beat until well blended. Bake cupcakes at 350°F for 19 to 22 minutes. Cool completely. For frosting, in a large bowl combine 2 (8 ounces each) packages of softened PHILADELPHIA cream cheese.; 1 cup softened butter; and 1 teaspoon vanilla. Beat until smooth. Slowly add 4 cups sifted powdered sugar and beat on low until light and fl u y. Divide in half and tint one half with burgundy food coloring. Hold a large pastry bag perpendicular to your hand. Fill half of it with white frosting. Turn it over and fill the other half with burgundy frosting. Fit pastry bag with a large star tip. Pipe frosting on each cupcake to create a swirl.