Chocolate Red Wine Cupcakes with Red Wine Buttercream Frosting

• Vegetarian

• Refrigerated

  • 1 Egg, whole large

• Condiments

  • 4 packets Stevia

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 3/4 tsp Baking soda
  • 1/4 cup Cocoa powder, unsweetened
  • 1/4 tsp Salt
  • 1/2 Teaspon pure vanilla extract
  • 1/3 cup Turbinado sugar
  • 1/2 cup Whole wheat flour

• Dairy

  • 1 stick Butter, unsalted

• Beer, Wine & Liquor

  • 3/4 cups Red wine

Found on sensualappealblog.com

Description

Ingredients

• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/4 cup unsweetened cocoa powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 stick unsalted butter softened
• 1/3 cup turbinado sugar
• 4 packets Stevia
• 1 whole large egg
• 1/2 teaspon pure vanilla extract
• 3/4 cups red wine
• 1/3 cup red wine
• 1 tbsp granulated sugar
• 6 tbsp unsalted butter softened
• 1-1.5 cup confectioners sugar

Directions

• Preheat the oven to 350°
• Line a muffin tin with liners or parchment cups
• In a bowl, whisk the flour, cocoa powder, baking soda and salt. In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until fluffy, 4 minutes
• Add the egg and beat until incorporated
• Add the vanilla and beat for 2 minutes longer
• Working in two batches, alternately fold in the dry ingredients and the wine, until just incorporated
• Scrape the batter into the cups, and bake for about 15 minutes, or until a toothpick inserted in the center comes out clean
• Let the cupcakes cool completely
• Place red wine and sugar in a small saucepan and cook over medium heat while stirring constantly until the sugar is all dissolved. Bring to a boil and then let simmer for a while, while stirring sometimes (not constantly). Cook until the syrup is reduced to about 3 Tbsp. Put in a mug, let cool a little bit and stick in the fridge for a few hours to cool completely.
• Whisk the butter while adding confectioner’s sugar to it by 1/4 cupfull. Cream together to form a frosting. Once a nice consistency is reached (almost all of the required confectioner’s sugar is in), add the wine reduction and continue beating.
• Add some more confectioner’s sugar. Then add 1/2 Tbsp of red wine. Add more confectioner’s sugar if desired.