I'm so very pleased with how these lovely cupcakes turned out. Although, I have to admit, they were a bit of a nightmare to bake because too much temptation was available whilst baking! Stuffing one's face with dark chocolate and drinking red wine before lunch is most definitely not advisable!
Chocolate sponge (the best!) and sweet frosting with the flavour of red wine, finished with a rich dark chocolate crunch... will definitely be repeating this recipe.
INGREDIENTS { Cupcakes }
175g (6oz) Soft Butter
175g (6oz) Soft Dark Brown Sugar
3 Medium Free-Range Eggs
175g (6oz) Self Raising Flour
1 Tsp Baking Powder
20g (¼oz) Cocoa Powder
110ml (4floz) Red Wine
350g (12oz) Fondant Icing Sugar
100g 3½oz) Unsalted Butter (Softened)
A Frew Drops of Red Food Colouring
12 Squares of Milk or Dark Chocolate
INSTRUCTION { Cupcakes }
1. Preheat your oven to 160ºC (Gas Mark 3) and line your bun tray with 12 cupcake cases.
2. Cream together the butter and sugar until pale and creamy.
3. Slowly add in beaten eggs.
4. Add 75ml (2¾fl oz) of red wine and mix well.
5. Add the flour and baking powder and mix thoroughly until smooth and creamy.
6. Fill your cupcake cases ¾ full and pop into the oven for around 20-25 minutes.
INSTRUCTION { Frosting }
1. Mix together the icing sugar and remaining red wine.
2. Add the softened butter and mix together until creamy and paler in colour.
3. Add your red food colouring until you acheive the colour as required to the desired shade.
4. Decorarate your cupcakes (once they are cooled from the oven). Pipe a swirl of frosting into each cupcake and top with a square of chocolate.
0 comments:
Feel free to add a comment :)