I like chocolate. I like wine. It was only a matter of time until I would put the two together.
Red Wine Cupcakes (recipe courtesy of the ladies at We Are Not Martha)
1/2 cup unsweetened cocoa powder
5 oz. chocolate chips
1/2 cup boiling water (two to three minutes in microwave)
Combine these three until chips are completely melted. Set aside.
2 sticks butter, room temperature
1 1/2 C sugar
4 eggs
Cream the first two, and add one egg at a time, beating in completely.
1 1/4 C flour
1 1/2 t baking powder
1 t salt
Combine these dry ingredients and mix into egg mixture.
3/4 C red wine (I went with a local favorite)
Alternate melted chocolate and wine into flour-egg mixture. When all in combined, fill muffin cups to near full and bake for 20-27 minutes at 350 degrees. Let cupcakes cool slightly and remove to wire rack.
Then...in lieu of the cream cheese frosting recipe posted at the website, I opted for a simpler one.
Red Wine Frosting
Beat together: 2 cups powdered sugar, 1/2 cup (one stick) softened butter, 1 tsp vanilla, 1/4 cup red wine. Frost cupcakes when they are cool.
And voila!
Additional notes: I used cake flour for the first time, and when I baked the first batch for 20 minutes, they seemed very underdone (sunken tops). The next went for 23 minutes, and the same thing occurred (to a lesser extent). The last batch cooked for 27 minutes, and that seemed to be the right amount of time. I don't know for sure if it was the cake flour usage or that the recipe's cook time was off. I should probably make these again to find out for sure (using all-purpose).
The garnishes were a spur of the moment thing. I had leftover maraschino cherries in the fridge, and I let them drain overnight in the fridge. However, this morning, the frosting had hardened (chilling in the fridge), and putting the cherries on top proved to be an exercise in futility. Enter the flamingo mini-skewers. Just laying there in my random kitchen gadget drawer!
My family (children included) did taste-test these. Yes, I know there is a full cup of wine in this recipe. Nobody got drunk. These aren't cupcakes I'd make for around the house - I'm taking them to a family gathering. Mostly adults. The kids get Peanut Butter Chocolate Chip Cookies - from a "Be Food" March post.
Red Wine Cupcakes (recipe courtesy of the ladies at We Are Not Martha)
1/2 cup unsweetened cocoa powder
5 oz. chocolate chips
1/2 cup boiling water (two to three minutes in microwave)
Combine these three until chips are completely melted. Set aside.
2 sticks butter, room temperature
1 1/2 C sugar
4 eggs
Cream the first two, and add one egg at a time, beating in completely.
1 1/4 C flour
1 1/2 t baking powder
1 t salt
Combine these dry ingredients and mix into egg mixture.
3/4 C red wine (I went with a local favorite)
Alternate melted chocolate and wine into flour-egg mixture. When all in combined, fill muffin cups to near full and bake for 20-27 minutes at 350 degrees. Let cupcakes cool slightly and remove to wire rack.
Then...in lieu of the cream cheese frosting recipe posted at the website, I opted for a simpler one.
Red Wine Frosting
Beat together: 2 cups powdered sugar, 1/2 cup (one stick) softened butter, 1 tsp vanilla, 1/4 cup red wine. Frost cupcakes when they are cool.
And voila!
Additional notes: I used cake flour for the first time, and when I baked the first batch for 20 minutes, they seemed very underdone (sunken tops). The next went for 23 minutes, and the same thing occurred (to a lesser extent). The last batch cooked for 27 minutes, and that seemed to be the right amount of time. I don't know for sure if it was the cake flour usage or that the recipe's cook time was off. I should probably make these again to find out for sure (using all-purpose).
The garnishes were a spur of the moment thing. I had leftover maraschino cherries in the fridge, and I let them drain overnight in the fridge. However, this morning, the frosting had hardened (chilling in the fridge), and putting the cherries on top proved to be an exercise in futility. Enter the flamingo mini-skewers. Just laying there in my random kitchen gadget drawer!
My family (children included) did taste-test these. Yes, I know there is a full cup of wine in this recipe. Nobody got drunk. These aren't cupcakes I'd make for around the house - I'm taking them to a family gathering. Mostly adults. The kids get Peanut Butter Chocolate Chip Cookies - from a "Be Food" March post.
Sounds good, but 2 sticks butter are 2 too much for our families cholesterol.
ReplyDeleteDon't worry about the kids, or anyone getting drunk, alcohol evaporates out at a high rate during cooking, it's unlikely any remains. That's how a distilling works, the alcohol cooks out in the steam and is captured, cooled, and directed into the jug or the next cooker.