Preheat and Prepare:
Preheat your oven to 160˚C and prepare a cupcake tin with 12 paper liners.

Make the Cupcake Batter:
In a mixing bowl, beat the eggs, then mix in the oil and red wine. Add the cake mix and mix thoroughly to form a smooth batter.

Pour the batter evenly into the prepared cupcake liners.

Bake the Cupcakes:
Bake for 15-20 minutes or until a skewer inserted into the centre of the cupcakes comes out clean. Remove from the oven and allow the cupcakes to cool completely before icing.

Prepare the Buttercream:
In a large bowl, whip the butter until smooth. Gradually add the icing sugar, mixing until well combined.

Add the red wine, red food colouring and cacao, and mix until the buttercream is smooth and evenly coloured.

Decorate the Cupcakes:
Fit a piping bag with your favourite nozzle and fill with the red wine buttercream. Pipe a generous amount of buttercream onto each cooled cupcake and finish off with a touch of gold leaf for an elegant presentation.