Did someone say Red Wine Cupcake? Smooth, densely chocolatey and unbearably velvety, these cakes are a wine lover’s dream!
I love cupcakes – these mini pieces of heaven have become such a part of our culture that life sometimes is not complete if you haven’t visited a ‘cupcakery’ and tried their special (usually, the red velvet). Every cupcake store has a variation of a certain recipe. That’s how I found this recipe for a lovely red-wine cupcake. Yes, sounds like it can’t be real, doesn’t it? After trying it out, my family decided to name this the Ugly Red Wine Cupcake, because the cracks, while rather wonderful in home cooking, may not work with many cake shops.
The recipe for this starts off like any regular cake recipe, you cream the butter and sugar. Don’t get too alarmed after you add the wine to the mixture, because it will get lumpy and look exactly what cookbooks tell you your wet mixture should not look like. But preserve and soldier on, we guarantee incredibly dense and filling (and awfully chocolatey) cupcakes.
Ingredients
- Dry Ingredients
- 250g Plain Flour
- 1 Tsp Baking Powder (non-double acting)
- 100g Cocoa Powder
- Pinch of Salt
- Wet Ingredients
- 200g Butter
- 200g Sugar
- 3 Eggs
- 2 Tsp Vanilla (We used Vanilla Paste from Heilala)
- 1 and 3/4 Cups Red Wine (the kind that you love to drink)
Method
- Preheat the oven to 160 Degrees Celcius. Sieve all dry ingredients together and set aside.
- Cream the butter and sugar till light and fluffy, then add the eggs, a little at a time followed by the vanilla. When this is well combined, add in the red wine in a steady stream. When fully blended, fold in the dry ingredients in 4 batches, making sure to get every bit of flour and cocoa powder evenly blended in.
- Pour out mixture into prepared baking cups (we used the ready store bought ones instead of greasing up our own) and place into the oven for 20 mins, or until an inserted toothpick comes out clean.
- Cool on cooling rack and serve warm.
Notes
The recipe for this starts off like any regular cake recipe, you cream the butter and sugar. Don't get too alarmed after you add the wine to the mixture, because it will get lumpy and look exactly what cookbooks tell you your wet mixture should not look like. But persevere and soldier on, we guarantee incredibly dense and filling (and awfully chocolatey) cupcakes.
