I was inspired. We went out last weekend to eat Ramen in Cambridge and there was this cafe we went to afterwards called “Crema Cafe”. They had a double chocolate cupcake with Merlot frosting. I bought it, tried it and was inspired. Yes…this happens to me quite often and I end up experimenting with different food items, hoping it turns out fantastic in the end and this was one of those results.
I hope you enjoy these as much as I did, the frosting is creamy with that hint of the Tempranillo Wine that hits you in all the right places. The cupcake itself is light and airy with a chocolate goodness and a tiny bit of the wine comes through that as well.
Riojo Bordon Infused Chocolate Cupcakes
1 1/2 Cup Cake Flour
1 Tsp Baking Powder
1 Tsp Baking Soda
Pinch of Salt
1 Tsp Apple Cider Vinegar
1 Stick Butter-Softened
1/2 Cup Brown Sugar
1/2 Cup White Sugar
1 Tsp Vanilla
3 Cups Powdered Sugar(add more if needed for consistency you want)
1/2 Cup Red Wine
1 Stick Butter -Softened
1 Tsp Vanilla
Sift flour well, add to bowl, add rest of dry ingredients stirring well. Mix all wet ingredients together and slowly add to dry making sure everything is well mixed. Drop spoonfuls into prepared baking cups and bake for 8-10 min and check with a toothpick to check if it is cooked.
For the frosting whip up the butter in the mixer until fluffy add vanilla and wine and add powdered sugar slowly until reaches desired consistency.