Cupcake Hero #3: [Liquor]February 15, 2008 at 11:02 AM | Posted in blog event, Cupcake Hero, cupcakes | 18 Comments
Tags: chocolate, crunkcakes, red wine, shiraz
Not exactly the ingredient I was expecting for the month of Valentines’ Day. But I am SO down! Cupcakes that get you crunked. Hellz yes!
A little birdie told me that our co-hostess with the mostess, TemperedWoman, likes her vino so in my excellent attempt to suck up and get a win I knew what I had to do…
Now I have no idea what the difference is between a red zinfandel and white zinfandel (aside from the obvious) much less that Zinfandel wasn’t a brand name! I must have looked like a big newb going up and down the forbidden liquor aisle looking for the “Z” shelf. How was I suppose to know they don’t organize alphabetically? (Doesn’t it feel like the liquor area is always in a far corner at the back of the grocery store with dim lighting? Reminds me of the porn section at the video store… uh… I mean thats what I am told. ::looking around innocently::)
Finally after the labels were starting to go blurry and I was getting cross-eyed, I dialed up my alcoholic friend, April, on my trusty cell phone. (Seriously what did ppl do before cell phones?). She patiently gave me a crash course in Wino 101 and explained how wines were categorized on the shelves. But I could not for the life of me find a Zinfandel so she said a nice Shiraz would probably be a good substitute. So FYI if the cupcakes taste like butt, blame April. I can give anyone her phone number+address if you wanna crank call and toilet paper her house. No seriously… I can. LOL
And to top off my wine shopping experience, I was NOT carded. sigh… I have crossed *that* line. Looks like I am officially “old” now…
Thanks to Laurie and TW for hosting! Who says liquor and cupcakes don’t mix? I am a believer now!
RED WINO AND CHOCOLATE CUPCAKES
(Recipe adapted from AcmeInstantFood | photos from ©iheartcuppycakes!)
Makes ~14 cupcakes
1-1/4 cup sugar
1 cup AP flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 large egg
2/3 cup sour cream
1/4 cup vegetable oil
1/3 cup red wine (I used a shiraz)
1/4 cup boiling water
1/3 cup toasted pecans, chopped
1/4 cup semi-sweet chocolate
1/4 cup bittersweet chocolate
3/8 cup whipping cream
To make cupcakes–
Preheat oven to 350 degrees F. Line cupcake tins with papers, or grease well.
Combine sugar, flour, cocoa, baking powder, baking soda and salt together in a large bowl. Cream the egg, sour cream, oil and wine together in mixer for two minutes. Stir in flour mixture until well combined.
Add 1/4 cup boiling water and stir. Fold in chopped nuts. Batter will be fairly thin. Pour into prepared cupcake tins and bake for approximately 17-20 minutes, or until toothpick inserted in center comes out clean.
[NOTES: I put the ganache on the cupcake straight out of the oven b/c the warm cupcake keeps the ganache spreadable.]
To make ganache–
Place chocolate in bowl. In saucepan bring whipping cream to boil over high heat. Pour hot whipping cream over chocolate and stir until chocolate melted. Spoon ganache over cupcake. Allow ganache to cool before adding frosting.
Garnish with chocolate dipped strawberries. (What goes better with wine than strawberries right? oh wait… thats champagne. dammit! ah well…)
Husband rating: A-/A
He really liked the chocolate and pecan combo. The wine was faint but you can definitely get a wine sensation from it.
Wifey rating: A
The cake was incredible and you can definitely smell the wine. Since I am not a wine drinker, its not my favorite cupcake but if you have an affiinity for red wine, you’d probably go nuts for it!
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