Hello Western Canada!
It’s official. I’ve been bitten by the bug. The “boozy cupcake” bug, to be exact. Since Super Bowl Sunday, I’ve been baking with various alcoholic beverages and can’t seem to stop! This recipe would be my latest endeavor, combining three of my loves (red wine, chocolate, cream cheese frosting) into one perfect, tiny cake. The wine seems to act much like buttermilk in this recipe, making the cake both fudgy and fluffy with a clean liner peel. I’m certainly not the first to bake a cupcake using wine, but I might be the first to use a sweet red wine syrup in a cream-cheese frosting. Wine in, wine on! If you are like me and enjoy a piece of chocolate with your glass of red, you’ll thoroughly delight in these. Enjoy!
Red Wine Chocolate Cupcakes
2 cups all-purpose flour
2 cups white sugar
¼ teaspoon salt
1½ teaspoons baking powder
4 heaping tablespoons cocoa
1 cup canola oil
½ cup dry red wine (I used Copper Moon Shiraz)
2 eggs, beaten
1 teaspoon pure vanilla extract
1 cup boiling water
Line 24 muffin cups with paper liners.
Whisk together flour, sugar, salt, baking powder and cocoa in large bowl.
Add oil, wine, eggs and vanilla; beat on medium speed of mixer for 2 minutes
Stir in boiling water. The batter will be thin. Pour the batter into prepared cups.
Bake at 350 degrees Fahrenheit for 20 to 30 minutes or until wooden pick inserted in center comes out clean. Cool for 10 minutes; remove from pans to wire racks. Cool completely and frost.
Cream Cheese Frosting (infused with red wine)
1 pkg. (8 oz.) cream cheese, softened
1/4 cup butter, softened
1 tsp. pure vanilla extract
1 T. of reduced wine “syrup” or try this recipe for a larger quantity of syrup
2 1/2 cups to 4 cups powdered sugar
To make the reduced wine syrup:
In the smallest saucepan available, and watching closely (this will happen fast), simmer 1/4 cup SWEET red wine until it reduces to a slight syrupy consistency (it will thicken as it cools), about 1 generous tablespoon. Remove from heat and set aside briefly.
Beat cream cheese, butter and vanilla in large bowl with mixer until well blended.
Mix in 1 T. of red wine syrup.
Add sugar gradually, beating after each addition until well blended, to preferred consistency and sweetness level. The frosting will be the palest shade of muave. Tint if desired.
*I used Barefoot Sweet Red Wine in the wine syrup for the frosting.
Red Wine Chocolate Cupcakes with Red Wine Infused Cream Cheese Frosting recipe Copyright © 2012 by Trysha Mapley. Contact the author to obtain permission for republication.