Red Wine and Chocolate Cupcakes

These cupcakes are delicious, rich and sophisticated.

Red Wine & Chocolate Cupcake Recipe
Yields 12
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Cook Time
30 min
Cook Time
30 min
Ingredients
  1. 175g Soft Butter (Stork)
  2. 175g Soft Dark Brown Sugar
  3. 3x Medium Eggs
  4. 175g Self-Raising Flour
  5. 1tsp Baking Powder
  6. 20g Cocoa Powder
  7. 110ml Red Wine
  8. 350g Fondant Icing Sugar
  9. 100g Unsalted Butter (softened)
  10. A few drops of claret / red food colouring
  11. 12 Squares of milk or dark chocolate
Instructions
  1. Preheat the oven to 325° F / 160° C / 140° Fan / Gas 3.
  2. Line a muffin tin with 12 large muffin sized cupcake cases.
  3. Cream together the butter and sugar until pale and creamy.
  4. Slowly add the beaten eggs.
  5. Add 75ml of the red wine and mix well.
  6. Finally add the flour, baking powder & cocoa powder and mix thoroughly until smooth.
  7. Carefully spoon the batter into the cases.
  8. Bake for around 25 minutes or until the sponge springs back when pressed lightly.
  9. Remove from the tin and leave to cool on a wire rack.
  10. Mix together the icing sugar and the remaining 35ml of red wine.
  11. Then add the softened butter and mix together until creamy and lump free.
  12. If the frosting is not a dark enough colour, add a few drops of claret or red food colouring to get the desired shade.
  13. Once the cakes are cool pipe a swirl of frosting onto each cake and top with a square of chocolate.
Sarah Sibley http://www.sarahsibley.com/


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