Vanilla Red Wine Berry Cupcakes

• Vegetarian

• Produce

  • 1 1/2 cups Berries

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 7 oz Granulated sugar
  • 1/3 Recipe italian meringue buttercream
  • 1/2 tsp Salt
  • 1 cup Sugar
  • 1 Vanilla bean

• Dairy

  • 1/2 cup Butter, unsalted
  • 3/4 cup Buttermilk

• Beer, Wine & Liquor

  • 1 cup Gloria ferrer pinot noir

Found on thecrumbycupcake.com

Description

Ingredients

• 1½ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, melted
• 1 cup sugar
• 3 eggs
• 1 vanilla bean, scraped
• ¾ cup buttermilk
• 1 cup Gloria Ferrer Pinot Noir
• 7 ounces granulated sugar
• 1½ cups berries, fresh or frozen (I used strawberries, raspberries, blackberries)
• ⅓ recipe Italian Meringue Buttercream

Directions

• Preheat oven to 350 degrees F. Line 2 standard cupcake pans with 18 liners, spraying them lightly with cooking spray; set aside.
• In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl, combine melted butter and sugar. Mix together on medium speed for 2 minutes until thickened. Add eggs one at a time, mixing until blended between each one. Add vanilla and blend well.
• Add the buttermilk and flour mixture in alternate additions, beginning and ending with flour. Mix until just combined - dont overmix.
• Bake for 15-20 minutes, checking at the 18-minute mark for doneness. They should be a nice golden color and leave nothing on a clean inserted toothpick.
• Remove from oven and allow to cool in pan for 10 minutes, then remove to cooling rack.
• Combine ingredients in a medium saucepan set over medium-high heat. Bring to a boil, then reduce heat and simmer 15 minutes until slightly reduced.
• Strain the berries using a fine mesh sieve, reserving both the liquid and berries. Place the berries in a separate bowl and add back 2-3 Tablespoons of the liquid, stirring to combine. Cool to room temperature.
• Prepare Italian Meringue Buttercream while cupcakes are cooling.
• When ready to decorate, use a cupcake corer or small knife to hollow out the middle of each cupcake. Fill each cupcake with 1-2 Tablespoons berry filling.
• Stripe a piping bag with thin stripes of remaining berry filling, then spoon in Italian Meringue Buttercream. Top each cupcake with icing.
• Garnish with fresh berries rolled in sugar, and drizzle some Red Wine Berry Sauce (the reserved liquid) on top. Enjoy!