A glass Red wine a day is good for you, ‘they say’….well what if it’s in cake form?
I’m loving these alco-cupcake recipes, there seems to be a recipe pretty much for every tipple. I found a great red wine recipe here. (although of course I adapted it slightly…)
This recipe makes around 30 cupcakes. The recipe recommended using an electric mixer for this recipe, I didn’t and they still worked very well.
- 220g all-purpose flour
- 110g unsweetened cocoa
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 135g sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/4 cups red wine
Chocolate glaze (Okay! so I cheated and ended up using chocolate spread as I have lots to use up before I move house, it’s always a quick easy option if you have limited time….however I feel dark chocolate would work much better complementing the deep, silky taste of the red wine)
- 240g semi or bittersweet chocolate, chopped
- 6 tablespoons unsalted butter
- 30g light corn syrup
- 1 teaspoon vanilla extract
- Preheat the oven to 200c.
- In a small bowl, sift together your dry ingredients: flour, cocoa, baking soda, and salt. Set aside.
- In an electric mixer (or by hand) cream together the wet ingredients: cream butter and sugar until light/ fluffy, around three minutes. Add the eggs one at a time.
- Stir in the vanilla extract. Add flour-cocoa mixture in three steps, alternate adding the red wine. Mix well.
- Fill the cupcake pan with paper liners and fill 3/4 full.
- Bake for about 20 minutes, or until a fork inserted into the center comes out clean.
- Let cool for about 15 minutes.
- For the Glaze: (optional you can use any topping but dark choc would work best)
- Heat chopped chocolate, butter, and corn syrup in a small pan over very low heat until smooth and shiny looking. Remove from heat and stir in vanilla extract.
- Let cool a bit, then drizzle over cupcakes.
P.S: The recipe recommended using red wine with “some noticeable tannins (so maybe not a Pinot).”