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South Beach Wine and Food Festival Cupcakes

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South Beach Wine and Food Festival Cupcakes

South Beach Wine and Food Festival Cupcakes

The recipe South Beach Wine and Food Festival Cupcakes could satisfy your American craving in roughly 3 hours and 25 minutes. One portion of this dish contains roughly 6g of protein, 44g of fat, and a total of 660 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 12. It works well as an affordable dessert. Head to the store and pick up eggs, heavy cream, semisweet chocolate couverture, and a few other things to make it today.

Instructions

1
For the cupcakes: Preheat the oven to 350 degrees F. Line a standard muffin pan with 12 cupcake liners.
Ingredients you will need
CupcakesCupcakes
Equipment you will use
Muffin LinersMuffin Liners
Muffin TrayMuffin Tray
OvenOven
2
Combine the red wine, flour, sugar, cocoa, baking powder, baking soda and salt in the bowl of an electric stand mixer. Whip on medium speed for 2 minutes. Scrape down the sides of the bowl, and then add the vegetable oil and sour cream.
Ingredients you will need
Baking SodaBaking Soda
Vegetable OilVegetable Oil
Sour CreamSour Cream
Red WineRed Wine
Cocoa PowderCocoa Powder
All Purpose FlourAll Purpose Flour
SugarSugar
SaltSalt
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Stand MixerStand Mixer
BowlBowl
3
Mix on medium speed for 1 additional minute. Scrape down the sides of the bowl, and then add the eggs and vanilla extract.
Ingredients you will need
Vanilla ExtractVanilla Extract
EggEgg
Equipment you will use
BowlBowl
4
Mix on medium speed for 1 minute. Fill the cupcake liners three-quarters full with batter and bake until golden brown and baked through, about 25 minutes. Cool the cupcakes completely.
Ingredients you will need
CupcakesCupcakes
Equipment you will use
Muffin LinersMuffin Liners
OvenOven
5
For the ganache: In a medium saucepot, bring the red wine and heavy cream to a rolling simmer.
Ingredients you will need
Heavy CreamHeavy Cream
Red WineRed Wine
Equipment you will use
PotPot
6
Remove from the heat and stir in the chocolate with a whisk. Stir until the chocolate is fully melted and emulsified. Stir in the corn syrup.
Ingredients you will need
Corn SyrupCorn Syrup
ChocolateChocolate
Equipment you will use
WhiskWhisk
7
Pour into a small bowl and wrap tightly. Allow to cool at room temperature for at least 2 hours, until the ganache has fully set.
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WrapWrap
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BowlBowl
8
Place the ganache into a pastry bag fitted with a medium round tip.
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Pastry BagPastry Bag
9
For the buttercream: In a double boiler, combine the egg whites, sugar and cabernet wine powder. Stir with a whisk until the mixture is warm and the sugar is fully dissolved.
Ingredients you will need
Egg WhitesEgg Whites
SugarSugar
WineWine
Equipment you will use
Double BoilerDouble Boiler
WhiskWhisk
10
Pour the warm egg white mixture into the bowl of an electric stand mixer. Whip on high speed until the meringue cools and stiff peaks are formed.
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Egg WhitesEgg Whites
Equipment you will use
Stand MixerStand Mixer
BowlBowl
11
Mix in the softened butter.
Ingredients you will need
ButterButter
12
Place into a piping bag fitted with a small round tip.
13
To assemble: Using an apple corer, remove the center core of the baked cupcakes and fill each with 2 cherries. Pipe cabernet-zinfandel chocolate ganache generously on top of the cupcakes, and top with cabernet buttercream, piped to look like a cluster of grapes.
Ingredients you will need
ChocolateChocolate
ZinfandelZinfandel
CherriesCherries
CupcakesCupcakes
GrapesGrapes
AppleApple
Equipment you will use
Apple CorerApple Corer
DifficultyExpert
Ready In3 hrs, 25 m.
Servings12
Health Score2
CuisinesAmerican
Dish TypesBeverageDrink
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