The “Venus”

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{Red Wine Cupcakes with Red Wine Buttercream Icing}

For Valentine’s Day, I continued my adventures into cupcakes laced with booze. In this case, it’s a popular choice of everyone’s favorite cake flavor – chocolate – with a hint of Pinot Noir.

There were a lot of chocolate red wine cupcake recipes out there that involved a mascarpone icing, or a cream cheese icing, but because alcohol gets “baked out” of the cupcake so easily, I figured it’s better to feature an icing with wine as well to give it the stronger flavor.

I grabbed the cake recipe from Table for Two Blog, while the icing comes from Eat Live Run. The icing recipe called for Pinot Noir, but you can use any red wine. Use the same for cake and icing.

Yields 12 cupcakes.

For the cupcakes:

  • 6 tbsp. unsalted butter, room temperature
  • ¾ cup dark brown sugar, packed
  • ¼ cup granulated sugar
  • 1 large egg + 1 large egg yolk, room temperature
  • ¾ cup red wine
  • 1 tsp. vanilla extract
  • 1 cup + 1tbsp. all-purpose flour
  • ½ cup Dutch cocoa powder
  • ⅛ tsp. baking soda
  • ½ tsp. baking powder
  • ¼ tsp. salt
  • ¼ tsp. ground cinnamon
  • For the frosting:
  • ½ cup mascarpone cheese
  • ½ cup chilled heavy whipping cream
  • 2 tbsp. granulated sugar

For the icing:

  • 1 stick unsalted butter, room temperature
  • 5 cups powdered sugar
  • 1/3 cup cocoa powder
  • 1 tbsp vanilla extract
  • ¼ cup + 2 tbsp red wine
  • ¼ tsp salt

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Cupcake directions:

  1. Preheat oven to 325 degrees. Line muffin pan with cupcake liners.
  2. In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Whisk to combine. Set aside.
  3. In a large bowl, cream together butter and sugars for 2 minutes until light and fluffy. Then add in the egg and egg yolk, beating well, then add the red wine and vanilla. Don’t worry if the batter looks a little uneven.
  4. Slowly add in the dry ingredients and mix until all combined and well-incorporated.
  5. Divide batter evenly into lined muffin pan. Bake for 20 minutes then remove from oven and let cool for 5 minutes before transferring cupcakes to a wire rack to cool completely.
  6. Store in an airtight container for up to 5 days.

Icing directions:

  1. Beat the butter until soft.
  2. Add the powdered sugar slowly, followed by the cocoa powder, vanilla, salt and wine.
  3. Increase the speed of your mixer and whip frosting for eight minutes, until very light and fluffy.
  4. Frost your cupcakes!

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