Napa Tour + Red Wine Cupcakes

My little brother graduated from college this past spring and, for one of his gifts, my parents organized a limo tour of the Napa Wine Country. We tasted at three different wineries, had a picnic lunch, and took a cave tour at Beringer Vineyards. I'm proud to say that, even with the wine flowing and my judgment impaired, I was able to stick to my stick budget and not come hope with a case of wine. Instead, I just appreciated the tasting and enjoyed spending quality time with my family.

When I came across this recipe for Red Wine Cupcakes a few weeks ago, I knew I just had to bake these to bring on our trip. They were so yummy! The wine flavor was subtle and became much more prominent the following day. I just LOVE the color of the icing! That's all natural color, no dye added. Believe it or not, I piped this icing on with a star tip. It looked very pretty. Then I took these babies out in the hot sun (I think it was in the high 90s that day) and the icing melted down into a pink blob. I swear they were only outside for less than 5 minutes but that was all it took. I still think they looked pretty but more like an abstract cupcake than one you'd find in a bakery. The cupcakes baked up in a funny shape, more like a mountain peak. I'm not sure what caused this but they still tasted amazing so who cares?

Red Wine Cupcakes

from Shazam in the Kitchen

Cupcakes

1 cup (2 sticks) unsalted butter

1 cup granulated sugar

4 eggs

1 tsp vanilla extract

2 tsp baking powder

2 1/4 cups AP flour

2 Tbs cocoa powder

1/2 cup Cabernet + 2 Tbs (I just used 2 Buck Chuck)

Preheat oven to 350°F. Line cupcake tins with liners.

In the bowl of a standing mixer fitted with a paddle attachment, mix the butter, sugar, and eggs until smooth and creamy. Mix in the vanilla.

In a small bowl, whisk together the baking powder and flour. Gradually mix into the wet mixture until combined (don't over mix).

Add red wine and mix until just incorporated. Add cocoa powder.

Scoop batter into prepared muffin tins and bake for 15 to 20 minutes or until toothpick comes out clean.

Let cool completely on wire racks.

Brush all of the cupcakes with Cabernet. (Uses about 2 Tbsp total)

Frosting

1 cup blackberries (plus extra for garnish)

1/2 cup Cabernet

1/2 cup butter

3 cups powdered sugar

milk

Place blackberries and Cabernet in small saucepan and bring to a simmer. Reduce until blackberries mash easily and wine is syrupy. Strain, pressing on seeds to extract all the liquid. Blackberry Cabernet sauce should equal a little less than a quarter cup.

Beat butter in mixer until creamy. Alternately add powdered sugar and milk until a semi thick spreading consistency is reached. Add Blackberry Cabernet sauce. The frosting will be a little on the soft side add more powdered sugar if necessary to get to desired consistency. Frost cupcakes and garnish with a blackberry.