Two Words – Wine Cupcakes

February 15, 2012 by · 14 Comments

When two of my favorite things collide, you get a wine cupcake.

I can’t claim this was my idea. My friend, Maria, presented me with this challenge. She had some cupcakes made with wine and asked me to re-create it. Maria doesn’t ask for much and isn’t demanding… how could I turn her down?

My favorite wine (at the moment) is sauvignon blanc. I love how sauvignon blanc has a crispy & citrus flavor. It’s usually my go to wine in the summer, but my love for it has carried over into our winter season. I’m blaming our lack of cold weather & no snow. I’m usually bottoms up in pinot noir by this time of year.

Besides making a wine cupcake & frosting, I made lemon curd to fill the center of the cupcake. Gotta keep the citrus taste in every bite!

Tools you’ll need for this recipe – muffin pan, electric mixer (standing or hand), 2 pastry bags and a decorative tip for one pastry bag.

This is a fun cupcake to serve on a girls night or bring to a party. Combining wine & cake — what’s there not to like??!!

Sauvignon Blanc Cupcakes – makes 16 cupcakes

  • 1 1/2 cups all-purpose flour, sifted
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 1 stick of unsalted butter, softened at room temperature
  • 3/4 cup granulated white sugar
  • 2 large eggs, room temperature
  • 2 tablespoons grated orange zest
  • 1 tablespoon vanilla extract
  • 2/3 cup Sauvignon Blanc ( I used Dancing Bull)
  • Lemon curd, recipe below
  • Sauvignon Blanc Frosting, recipe below

Directions:

  1. Preheat your oven to 350 degrees.
  2. Sift together your flour, baking powder, baking soda, and salt.
  3. In the base of your electric mixer (or you can use a hand mixer), beat the softened butter with the 3/4 cup of granulated white sugar until light and really fluffy (about 2 minutes). Add the eggs 1 at a time, beating each well until incorporated. Whisk in the orange zest and add your vanilla extract.
  4. Add the flour mixture in two steps, alternating with the wine, and mixing only until both are incorporated.
  5. Line your muffin pan with muffin cups. Fill each muffin cup 2/3 of the way with the cupcake batter. Bake for 20-25 minutes.
  6. When the cupcake has cooled, grab a pairing knife & cut a square in the middle of each cupcake. Take out the square & there will be a hole in the middle of the cupcake.

  1. Fill the square with lemon curd.

  1. Top each cupcake with Sauvignon Blanc frosting.

Lemon Curd

  • 3 eggs
  • 1 cup sugar
  • 1/2 cup fresh lemon juice ( 2 lemons)
  • 1/4 cup butter or margarine, melted
  • 1 tablespoon grated lemon peel

Directions:

In the top of a double boiler, beat eggs and sugar. Stir in lemon juice, butter and lemon peel. Cook over simmering water for 15 minutes or until thickened.

Sauvignon Blanc Frosting

  • 4 oz Butter, room temperature
  • 2 oz Cream Cheese, room temperature
  • 2 cups Powdered sugar
  • Pinch of kosher salt
  • 1/4 tsp Fresh lemon juice
  • 3 tablespoons Sauvignon Blanc

Directions:

  1. Cream the butter with a stand mixer (or hand mixer) on medium to high for 2 minutes. Add cream cheese and continue to mix on medium to high-speed for another 2 minutes.
  2. Add 2 cups of the powdered sugar. Mix on low-speed until incorporated and then increase speed to high speed and mix for another minute.
  3. Add salt, lemon juice and sauvignon blanc.  You’ll think this is too much liquid, but mix on medium until the salt and liquid are incorporated which they will.
  4. Add additional powdered sugar if you need it, getting to a good spreading or piping consistency.

 

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Five Spice Pineapple Carrot Cupcakes

February 3, 2012 by · 2 Comments

I’m about to drop some knowledge on you. February 3rd is National Carrot Cake Day. Bam!

I think everyone should celebrate by eating some carrot cake. Don’t turn this option away. Carrots are known to improve eyesight.

I made this recipe for a friend of mine back in December for her birthday. She loves Asian flavors (who doesn’t??!!) & we both LOVED the carrot cake at Kendall College.

It’s not my style to do stick with traditional recipes. When I saw Five Spice Pineapple Carrot Cupcakes on Food Network’s website,  I knew this would be a special and unique birthday treat. The pineapple keeps the cupcake very moist and tastes great with the asian flavors in the cupcake.

Oh I forgot the best part about this recipe. Ginger Cream Cheese Frosting. Holy Moly! I’m not gonna lie. I ate the leftover frosting. Just me, a spoon and container filled with ginger cream cheese frosting. It was marvelous.

In regards to the frosting recipe, I don’t think you need 3 cups of powdered sugar. It made the frosting pretty sweet, so I ended up adding more ginger. I’m making these cupcakes for the Superbowl and I’m going to start with 2 cups of powdered sugar. I’ll add more if I need it. Also, I couldn’t find crystalized ginger candy so I sprinkled cinnamon on top of the cupcakes instead.

Make these cupcakes — your eyes will thank you.

Five Spice Pineapple Carrot Cupcakes (recipe from foodnetwork.com)

Carrot Cake:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 teaspoons Chinese five-spice powder
  • 1/2 cup vegetable oil
  • 1/4 cup crushed pineapple
  • 3 large eggs
  • 1 cups sugar
  • 2 teaspoons pure vanilla extract
  • 2 cups shredded carrots (about 3 to 4 medium-sized carrots)
  • Frosting, recipe follows
  • Crystallized ginger, as garnish

Directions:

  1. Preheat the oven to 350 degrees F.  Line a 12 cup muffin pan with paper cupcake liners.
  2. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and Chinese five-spice powder.
  3. In another large bowl, whisk together the vegetable oil, crushed pineapple, eggs, sugar, vanilla extract and carrots. Then slowly add the flour mixture and beat with an electric hand mixer until just combined, about 2 minutes.
  4. Fill the cups 3/4 full with batter. Bake until the cupcakes are set, about 20 to 22 minutes. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks before frosting. Garnish with crystallized ginger.

Frosting Recipe:

  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup butter, softened
  • 2 teaspoons Madagascar vanilla extract
  • 2 teaspoons Chinese ground ginger
  • 3 cups powdered sugar

In a large bowl, add the cream cheese, butter, vanilla, and ginger. Blend thee ingredients with an electric hand mixer until a creamy consistency is reached, while slowly adding the powdered sugar.

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