Chocolate and Red Wine Cupcakes |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 24 |
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Our home economists use rich chocolate frosting to tastefully top tender cupcakes that have a subtle red wine flavor. Ingredients:
1-1/2 cups dry red wine |
2 eggs |
3 tablespoons canola oil |
1 teaspoon vanilla extract |
1-1/2 cups king arthur unbleached all-purpose flour |
1-1/2 cups sugar |
3/4 cup baking cocoa |
1-1/2 teaspoons baking soda |
3/4 teaspoon salt |
3/4 teaspoon baking powder |
16 ounces bittersweet chocolate, chopped |
2 cups heavy whipping cream |
Directions:
1. In a large bowl, beat the wine, eggs, oil and vanilla until well blended. Combine the flour, sugar, cocoa, baking soda, salt and baking powder; gradually beat into wine mixture until blended.
2. Fill paper-lined muffin cups half full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Refrigerate until chilled. Beat until soft peaks form, about 15 seconds. Pipe over cupcakes. Yield: 2 dozen.
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