Chocolate Red Wine Cupcakes with Marionberry Frosting

• Produce

  • 1 Lemon, zest and juice

• Refrigerated

  • 1 Egg
  • 5 Egg whites

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/3 cup Cocoa powder
  • 1 1/2 cup Granulated sugar
  • 1/2 cup Marionberry filling
  • 1/2 tsp Salt
  • 1 cup Sugar
  • 4 1/2 tsp Vanilla

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Dairy

  • 1 1/2 cup Butter, unsalted
  • 1/2 cup Buttermilk

• Beer, Wine & Liquor

  • 1/4 cup Red wine

• Liquids

  • 1/4 cup Water, HOT

• Other

  • 1 cup Frozen marionberries

Found on blahnikbaker.com

Description

Ingredients

• 1 cup all-purpose flour
• 1 cup sugar
• ⅓ cup Cocoa powder (I used Ghirardelli)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 egg, at room temperature
• ½ cup buttermilk, at room temperature
• ¼ cup hot water
• ¼ cup red wine (I used Cabernet but you can use your favorite dry red wine; also you can add up to 2 tablespoon more if you would like some more wine)
• ¼ cup vegetable oil
• 1½ teaspoons vanilla extract
• 1 cup frozen marionberries
• ¼ cup granulated sugar
• 1 lemon, zest and juice
• 1 teaspoon vanilla extract
• 5 egg whites, room temperature
• 1¼ cup granulated sugar
• 1 ½ cup (3 sticks) unsalted butter, room temperature
• ½ cup marionberry filling
• 2 teaspoon vanilla extract

Directions

• Preheat oven to 350degrees F. Line muffin tins with cupcake liners.
• Sift together all the dry ingredients in the bowl of an electric mixer.
• In a medium bowl, combine all the wet ingredients using a whisk.
• Mix the dry ingredients on low speed for 1 minute. Stop the mixer and add the wet ingredients. Mix for 2 minutes on medium speed and scrape the sides and bottom of bowl. Mix for additional minute on medium speed.
• The batter will be thin. Divide evenly among the cupcake liners.
• Bake for 12-15 minutes or until a toothpick inserted in the center comes out almost clean.
• Cool cupcakes on wire racks completely. Meanwhile you could start on the frosting.
• While cupcake cools, make the filling. In a medium saucepan, combine the marionberries, sugar, lemon zest and juice. Cook until marionberries are broken down and sauce thickens. Divide into two and save one half as filling. The other half you can pass through a fine mesh and use in the frosting. I didn’t pass mine through a sieve.
• Whisk together sugar and egg whites in a heatproof mixing bowl set over (not in) a pan of simmering water. Whisk until warm and sugar is dissolved (mixture should feel completely smooth when rubbed between your fingers), 2 to 3 minutes. Remove from heat.
• With an electric mixer on medium speed, whisk egg white mixture 5 minutes (using the whisk attachment). Increase speed to medium-high, and whisk until stiff, glossy peaks form and meringue has cooled (test by feeling bottom of bowl), about 6 minutes.
• Reduce speed to medium and switch to the paddle attachment. Add butter, one piece at a time, beating well after each addition. Beat in vanilla and saved marionberry filling into the batter. Whip for additional minute.
• Use immediately or store in an airtight container in fridge for up to a week.