South Beach Wine and Food Festival Cupcakes

Name: South Beach Wine and Food Festival Cupcakes
Prep time: 3 h 25 min
Cook time: 3 h 25 min
Total time: 3 h 25 min
Yield: 12
Cuisine: American
Ingredients: 1 teaspoon baking powder; 1 teaspoon baking soda; 24 amarena cherries; 43 grams dark cocoa powder; 28 grams light corn syrup; 120 grams egg whites; 120 grams all-purpose flour; 99 grams heavy cream; 113 grams red wine, such as cabernet-zinfandel blend; 227 grams red wine, such as cabernet-zinfandel blend; 1 teaspoons salt; 291 grams semisweet chocolate couverture, finely chopped; 113 grams sour cream; 170 grams sugar; 198 grams sugar; 354 grams unsalted butter, softened; 1 teaspoon vanilla extract; 57 grams soybean vegetable oil; 57 grams whole eggs; 43 grams cabernet wine powder

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

For the cupcakes: Preheat the oven to 350 degrees F. Line a standard muffin pan with 12 cupcake liners.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Muffin Tray

Oven

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 Soda

Vegetable Oil

Sour Cream

Red Wine

Cocoa Powder

All Purpose Flour

Sugar

Salt

Equipment you will use

Stand Mixer

Bowl

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 Extract

Egg

Equipment you will use

Bowl

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

Cupcakes

Equipment you will use

Muffin Liners

Oven

For the ganache: In a medium saucepot, bring the red wine and heavy cream to a rolling simmer.

Ingredients you will need

Heavy Cream

Red Wine

Equipment you will use

Pot

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 Syrup

Chocolate

Equipment you will use

Whisk

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.

Ingredients you will need

Wrap

Equipment you will use

Bowl

Place the ganache into a pastry bag fitted with a medium round tip.

Equipment you will use

Pastry Bag

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 Whites

Sugar

Wine

Equipment you will use

Double Boiler

Whisk

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.

Ingredients you will need

Egg Whites

Equipment you will use

Stand Mixer

Bowl

Mix in the softened butter.

Ingredients you will need

Butter

Place into a piping bag fitted with a small round tip.

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

Chocolate

Zinfandel

Cherries