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These three ingredients make an extraordinary Red Velvet Cupcake.
A perfect treat for Valentine’s Day!
To my knowledge, there are just a few recipes ‘out there’ that suggest using red wine as the ‘red’ ingredient in Red Velvet Cupcakes. Most recipes for this dessert use red food colouring; most recipes emphasize the vanilla flavouring, as opposed to a rich dark chocolate experience. Recently, a recipe by Canadian Chef, Stefano Faita, suggested red wine as the red ingredient. With my curiosity fully piqued, inspiration continued to blossom as I wandered down the aisle of our local wine store …a label caught my eye. As a loyal supporter of California wines, I was already familiar with the Cupcake sipping experience…
… and now I had visions of another beautiful way to use this lovely wine.
Top it off with the elegant and unique flavour of a cream cheese frosting, and you will have an exquisite dessert experience.
Red Velvet Cupcakes
Prep Time: 15 minutes Baking Time: 20-25 minutes
Yield: 18 cupcakes
235 g (1 ¾ cups) cake and pastry flour
½ cup (125 mL) cocoa powder, sifted
1 teaspoon (5 mL) baking soda
1 teaspoon (5 mL) baking powder
½ teaspoon (2.5 mL) salt
2 large eggs, at room temperature
375 mL (1 ½ cups) granulated sugar
160 mL (1/2 cup + 2 tablespoons) vegetable oil
1 cup Cupcake Red Velvet wine, or another dry red wine
1 tablespoon (15 mL) pure vanilla extract
Cream Cheese Frosting (recipe follows)
- Prepare a standard muffin pan by lining each cup with cupcake liners. Preheat oven to 350 0F (180 0C).
- In a bowl, combine flour, sifted cocoa powder, baking soda, baking powder, and salt. Mix well. Set aside.
- In a large mixing bowl, with a mixer, beat together the eggs, sugar, and oil until well combined. Mix in red wine and vanilla.
- Slowly beat in flour mixture. Mix until just combined.
- Fill each cupcake liner with batter to about 2/3 full.
- Bake for 20 minutes, or until an inserted cake tester comes out clean.
- Cool completely before frosting.
Cream Cheese Frosting:
In a large bowl, with a mixer, beat together 8 ounces (1 large package) of cream cheese with ¼ cup unsalted butter until smooth and fluffy. Add ¼ teaspoon of salt, 2 teaspoons vanilla, and 2 tablespoons of heavy cream. Begin to slowly add up to 2 cups of confectioner’s sugar. Continue to mix together until frosting is smooth and will hold its shape. More sugar may be needed. This would be where you could use a little red food colouring to create a pink blush to the frosting. Use a piping bag to decoratively frost the cupcakes. Sprinkles of red sugar complete the project.
Pull back the cupcake liner and enjoy!
Comments or questions are always welcome firstname.lastname@example.org