Blackberry Cabernet Cupcake Recipe!

Cupcakes:

1 cup butter

1 cup white sugar

4 eggs

1 tsp vanilla extract

2 tsp baking powder

2 1/4 cups all purpose flour

2 Tbsp Hershey Special Dark cocoa powder

125 mL (1/2 cup) cabernet sauvignon + 2 Tbsp

Preheat oven to 350°F.

In a large bowl, mix butter sugar and eggs until smooth and creamy; add the vanilla and mix well.

In a small bowl, mix baking powder and flour; add to creamed mixture.

Add red wine and mix well, but be carefull not to overmix. Add cocoa powder.

Scoop batter into prepared muffin tins and bake for 15 to 20 minutes or until toothpick comes out clean.

Let cool completely on wire racks.

Brush all of the cupcakes with cabernet. (Uses about 2 Tbsp total)

Frosting:

1 cup blackberries

about 1/2 cup Cabernet

1/2 cup butter

3 cups powdered sugar

milk

Place blackberries and cabernet in small saucepan and bring to a simmer. Reduce until blackberries mash easily and wine is syrupy. Strain, pressing on seeds to extract all the liquid. Blackberry Cabernet sauce should equal a little less than a quarter cup.

Beat butter in mixer until creamy. Alternately add powdered sugar and milk until a semi thick spreading consistency is reached. Add Blackberry Cabernet sauce. The frosting should be a little on the soft side.

Assembly:

Once the cupcakes have completely cooled, frost with the Blackberry Cabernet frosting. Place one firm blackberry in the center of each cupcake. Sift some Hershey Special Dark cocoa onto the cupcakes.

 

Source: http://shazaminthekitchen.blogspot.com/2008/02/red-red-wine.html