My mom's birthday was in February. I saw this recipe in the smitten kitchen cookbook, in January, called my mom, and told her she had no choice--I was making these for her birthday. (Yes I am that mean and horrible of a daughter). Needless to say, these are unbelievably delicious--espeically since not all of the wine bakes out! As Deb says--your welcome!
{So delicious and rich--one cupcake and that was it!}
{Hers looked more red--not sure if it was the lighting or the wine that I used (she did say it didn't matter)}
{Mixing the batter}
{Almost 2/3 of a bottle of wine--yes seriously! I know I measured too much here, but don't worry because I just poured it into the wine glass that was not pictured here :o) }
{Adding the wine--be careful it will stain!}
{Red wine is incorporated}
{After adding the dry ingredients}
{I decided to make cupcakes because (confession!) I really am not talented when it comes to icing/frosting/decorating so cupcakes were easiest!}
{They smelled like red wine and chocolate--oh my!}
{A deliciously light and sweet Italian soft cheese--mascarpone}
{After mixing with sugar and vanilla}
{Store in a ziploc bag and cut off the tip for an easy way to ice cupcakes}
Before you chew my arm off--here's the recipe!
Red Wine Cupcakes with Mascarpone Frosting
Makes 30 cupcakes
Ingredients
Cupcakes
2 sticks butter, room temperature
2 cups dark brown sugar, firmly packed
2/3 cup sugar
4 large eggs, room temperature
2 cups red wine of your choice
2 teaspoons vanilla
2 3/4 cups all-purpose flour
1 1/3 cups Dutch cocoa powder
1/2 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon cinnamon
3/4 teaspoon salt
Frosting
16 oz mascarpone cheese
2 cups powdered sugar
1/4 teaspoon vanilla
Dash of salt
- Preheat oven to 325.
- Line muffin pan with cupcake liners.
- Cream butter and sugars until light and fluffy about 4 minutes.
- Meanwhile, measure out dry ingredients into a separate bowl.
- Add eggs and beat well.
- Add red wine and vanilla; be careful to turn the mixture to slow or else you'll have a mess!
- Add dry ingredients and mix until just combined.
- Spoon batter into cupcake liners until 1/4 inch from the top.
- Bake for 25 minutes or until a toothpick inserted comes out clean.
- Cool.
- To make frosting: Beat ingredients together until mixture is light anf fluffy about 2 minutes.
- Simply put frosting on cupcake and enjoy!
I know you want to make them so just go!
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