Wednesday, June 15, 2011
Red, Red Wiiiiiiinneeee.....Cupcake, DUH
I am sure you saw that comin'. I should apologize, it's been a while since my latest cupcake post, and tonight I just absolutely needed to bake. You know how some days you just need to shop, drink, or sleep? Well tonight, I needed to bake. And alcohol seems only appropriate to add to that therapy session!
I have now had two bottles of red wine starring at me these past couple of weeks. Coming home from the gym, they just keep talking to me, saying "do something with me!" Rather than drink an entire bottle by myself and negate the efforts of the gym, I immediately thought of pouring the bottle into a cupcake batter (after pouring myself a glass, of course). And then promptly feeding the cupcakes to all my loving friends & co-workers. The result? A velvety chocolate cake, with a tangy/sweet mascarpone & buttercream frosting. Purple, pretty, and packed with flavor!
So the next time you're feeling blue (or purple?), bake these up, pour a glass of wine.... and indulge. Yumm!
1 stick unsalted butter
1 cup sugar
1 1/2 cup all purpose flour
1/4 tsp salt
3/4 cup cocoa powder (we likey Hershey's)
2 tsp baking powder
1 cup red wine (Shiraz/Cab Sav was used here)
1 stick unsalted butter
4 oz mascarpone cheese
1 cup confectioner's sugar
1 tsp vanilla extract
1 cup red wine reduction (reduce red wine in a pot over high heat for 20 mins, or until syrup consistency is formed-- let cool thoroughly before adding!!!!!)
First, make the cupcakes. Cream butter & sugar together until light & fluffy. Beat in the eggs one at a time, then add the vanilla extract. In a separate bowl, mix the dry ingredients together (flour, cocoa powder, salt and baking powder). Slowly add the dry ingredients to the butter/cream mixture. Alternate this with 1/3 cup of vegetable oil and the 3/4 cup of red wine. Once thoroughly combined, pour into cupcake liners (at least 3/4 way full), and bake at 375 for 15 minutes.
Meanwhile- whip up this red wine batter. FIRST, reduce the red wine in a pan with a dash of granulated sugar. Let it reduce on medium-high heat until it reaches a maple syrup-y consistency. Let this cool THOROUGHLY until you add to the frosting. For the frosting: Cream 1 stick butter, 4 oz mascarpone cheese & the confectioner's sugar together. Add the vanilla extract, then the cooled red wine reduction, whip up really well (the red wine doesn't get along with the butter, just keep whipping just keep whipping just keep whipping---- using the Dory voice from Nemo, anyone get it??). Pour into a pipping bag, and frost away! Pour a glass of wine, and EAT THIS UP!