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Chocolate Red Wine Cupcakes

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Ingredients:

Chocolate Red Wine Cupcakes Ingredients: – 1 cup sugar – 2 eggs – 1¼ cups flour – 1 teaspoon baking power – 2 tablespoons dutch process cocoa – ½ cup Real California whole milk – ¼ cup reduced wine *how to in notes* – ½ cup unsalted Real California Butter (melted and cooled) – 2 tablespoons oil – 1 teaspoon vanilla extract Red Wine Cream Filling Ingredients: – 3 egg yolks – ¼ cup sugar – ¼ teaspoon corn starch – ? teaspoon salt – ¾ cup Real California Whole Milk – ¼ cup reduced wine *how to in notes* – 2 tablespoons Real California Unsalted Butter – 1 teaspoon vanilla extract – 2 drops burgundy food coloring (Americolor) – 1 drop red-red food coloring (Americolor)

Directions:

Chocolate Red Wine Cupcakes Instructions:

1. In mixer bowl beat sugar and eggs, until smooth and creamy

2. Add in flour, baking powder and cocoa

3. Pour in milk, wine, butter and oil.

4. Beat for one minute until smooth

5. Mix in vanilla on low speed

6. Fill lined cupcake pans with 3 tablespoons batter

7. Bake at 325 degrees for 20-25 minutes or until toothpick comes out clean.

Notes:

1 cup red wine (I used a Cabernet Sauvignon)

Boil one cup of red wine until it reduces in half (about 10-12 minutes on medium low heat)

¼ cup will go into the cupcakes and ¼ cup will go into the creamy filling

Red Wine Cream Filling Instructions:

1. Bring ¾ cup whole milk to a simmer (small bubbles around the edge) in a

2. medium saucepan

3. In medium bowl mix egg yolks, sugar, cornstarch

4. When milk simmers, slowly add it to the egg mixture and whisk while adding it so the eggs don’t curdle.

6. Add wine.

7. Pour the combined mixture into the saucepan and heat on medium to medium low temperature until mixture has

8. thickened about 3-4 minutes stirring so the sauce is smooth.

9. Remove from heat.

10. Whisk in the food coloring, butter and vanilla extract.

11. Place in bowl, cover with plastic wrap and refrigerate.

Recipe by Created by Diane

http://www.createdby-diane.com

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