These aren’t your everyday chocolate cupcakes. I wasn’t expecting something completely normal, but with just a cup of red wine in the batter, I didn’t think the flavor would be so pronounced.
I used an older (2005) Zinfandel that I thought would be decent, but lacking a huge amount of fruit. I was wrong – it was delicious. Some of the wine made it into a glass (or two) for Larry and I. And the flavor came through loud and clear in the cupcakes.
I also like the simple chocolate glaze – it’s not fussy, no spreading or piping necessary, just dip the top of each cupcake into the melty glaze and you’re done.
The cupcakes came to work with me, as usual. People can’t resist a good chocolate cupcake, so they disappeared fast.
For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.
- Red Wine Cupcakes with Chocolate Glaze (Baked Occasions, p. 117)
I was also surprised at how much the taste of the wine came through — but I guess I should have taken the hint from the recipe name that wine would be the predominant flavor. Although we didn’t love these, I’m glad you enjoyed them. And I love the edible pearls — so elegant!
I love your candy pearls too! So pretty!
Ditto– those pearls are so pretty! It looks like you placed them perfectly with tweezers. :) I, too, was surprised at how present the wine flavor was, and I thought these were really nice.
I found that drinking the wine made for a much more enjoyable baking experience. So glad that your coworkers loved these. I was too scared to take them to work as I work with a number of teetotalers.
Nicole: you are absolutely right!