This is the fourth installment for the Holiday Recipe Club. Interested in joining? Contact me here! For this post we were all required to use wines, mascarpone or white chocolate.
This round of holiday recipes was intended to be New Year’s focused. And what is New Year’s Eve with out a little decadence?
So after thinking about which ingredient I wanted to use and what I might want to make, I decided on red wine cupcakes.
My appreciation for wine has grown over the past few months and I was happy I had found a way to incorporate it into something baked.
I made cupcakes because I thought they would be easy, and not too time consuming before heading to a NYE party. (To make it even easier, make mini cupcakes!)
I made a dozen medium sized cupcakes and found the flavor to be too much for a cupcake of that size. Mini cupcakes are the way to go.
When you are shopping for a wine to use for your cupcakes I recommend you pick something you would normally enjoy drinking.
I used a wine I didn’t like very much and wasn’t happy with my cupcakes. Next time I make these I plan on using a Zinfandel or Petite Shiraz.
Red Wine Cupcakes
Recipe from We are Not Martha (Makes 24 regular sized cupcakes)
- 1/2 cup unsweetened cocoa powder
- 5 ounces chocolate chips
- 1/2 cup boiling water
- 2 sticks unsalted butter, at room temperature
- 1 1/2 cups sugar
- 4 large eggs
- 1 1/4 cups flour
- 1 1/2 tsp baking powder
- 1 tsp salt
- 3/4 cup red wine of your choice
To Make the Cupcakes:
- Preheat the oven to 350 degrees Fahrenheit and line cupcake pans withs cupcake liners.
- In a heat proof/microwave safe bowl combine the cocoa powder and chocolate chips. Pour in the boiling water. Stir until it’s completely melted (I had to microwave mine a little to get it to fully melt).
- In a large bowl cream together the butter and sugar.
- Add in the eggs 1 at a time, mixing well between each addition.
- Sift together the flour, baking powder and salt. Fully mix it into the butter mixture.
- Then add in half of the chocolate mixture and half of the wine, stir a few times. Then add in the remaining chocolate mixture and wine, stir until combined.
- Fill the cupcake liners 2/3rds of the way full and bake for 20 minutes (rotate half way through).
I originally wanted to top my cupcakes with a swiss meringue buttercream, but it didn’t turn out very well.
Luckily I had a block of cream cheese in the refrigerator, and We are Not Martha had a fabulous recipe to go with the cupcakes!
Cream Cheese Frosting
- 4 ounces cream cheese, at room temperature
- 1/2 cup butter, at room temperature
- pinch of salt
- 2-3 cups of powdered sugar
- 1 1/2 tsp vanilla
To Make the Frosting:
- In your stand mixer with the paddle attachment, beat the cream cheese until smooth.
- Mix in the butter and salt until fully combined and smooth.
- Slowly add in 1 1/2 cups of powdered sugar. Then mix in the vanilla.
- Finish with desired amount of powdered sugar until you reach a consistency, texture, and sweetness you like.