Zinfandel Wine Cupcakes Recipes

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ZINFANDEL WINE CUPCAKES

Red Zindandel complements the chocolate flavor in these wine cupcakes.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 24

Number Of Ingredients 12



Zinfandel Wine Cupcakes image

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box, using cake mix, water, 1/2 cup wine, oil and eggs. Stir in chocolate chips. Divide batter evenly among muffin cups (about two-thirds full).
  • Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • In large bowl, beat powdered sugar, butter, cocoa and salt with electric mixer on low speed until blended. Beat in 1/2 cup wine. If frosting is too thick, beat in more wine a few drops at a time. Frost cupcakes. Garnish with chocolate curls.

Nutrition Facts : Calories 290, Carbohydrate 50 g, Cholesterol 35 mg, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Cupcake, Sodium 190 mg, Sugar 40 g, TransFat 0 g

1 box Betty Crocker™ Super Moist™ devil's food cake mix
3/4 cup water
1/2 cup Zinfandel wine
1/3 cup vegetable oil
3 eggs
1 cup miniature semisweet chocolate chips
6 cups powdered sugar
1/3 cup butter, softened
1/3 cup unsweetened baking cocoa
1/8 teaspoon salt
1/2 cup Zinfandel wine
Chocolate curls

RED WINE AND CHOCOLATE CUPCAKES

Red wine and chocolate make an amazing pairing, especially in these rich, elegant cupcakes made for my mother's birthday. She adores them! -Candace Cheney, Fort McMurray, Alberta

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 14



Red Wine and Chocolate Cupcakes image

Steps:

  • Place cocoa and chocolate in a small bowl; whisk in boiling water until chocolate is melted and mixture is blended., In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Combine the flour, baking powder and salt; add to the creamed mixture alternately with wine and chocolate mixture beating well after each addition. Fill paper-lined muffin cups three-fourths full., Bake at 350° for 18-22 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat mascarpone cheese, confectioners' sugar and vanilla extract until creamy. Frost cupcakes. Store in the refrigerator.

Nutrition Facts : Calories 318 calories, Fat 19g fat (11g saturated fat), Cholesterol 75mg cholesterol, Sodium 212mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.

1/2 cup baking cocoa
4 ounces bittersweet chocolate, chopped
1/2 cup boiling water
1 cup butter, softened
1-1/2 cups sugar
4 large eggs, room temperature
1-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup dry red wine
MASCARPONE ICING:
2 cartons (8 ounces each) mascarpone cheese
2 cups confectioners' sugar
1/2 teaspoon vanilla extract

GINGERBREAD CUPCAKES WITH ZINFANDEL BUTTERCREAM FROSTING

Provided by Food Network

Time 45m

Yield 18 cupcakes

Number Of Ingredients 19



Gingerbread Cupcakes with Zinfandel Buttercream Frosting image

Steps:

  • Preheat the oven to 325 degrees F. Line a regular-size cupcake pan with 18 cupcake liners.
  • In the bowl of an electric stand mixer with a paddle attachment, mix the dry ingredients on slow speed until fully incorporated. Slowly add the oil and eggs to the bowl. Add the buttermilk, molasses, applesauce, and pureed ginger, and then mix on medium speed for 1 minute. Stop and scrape the bowl and paddle, and then mix on medium speed for 2 minutes.
  • Fill the cupcake liners three-quarters full with batter and bake until baked through, about 20 minutes. Do not open the oven during this time. Cool the cupcakes completely after baking.
  • Put the Zinfandel Buttercream Frosting into a pastry bag and cut 1/2-inch off the tip. Frost each cupcake in a circular motion until the top of the cupcake is completely covered and serve.
  • Pour the zinfandel into a saucepan and cook over medium-high heat until the liquid comes to a boil. Reduce the heat to low and stir constantly until reduced by half. Take off the stove and cool in the refrigerator until cold.
  • In the bowl of an electric stand mixer with a whisk attachment, whip the butter until creamed. Add the powdered sugar and zinfandel reduction and mix until the ingredients are evenly incorporated and the frosting is smooth and creamy.

1 1/4 cups all-purpose flour
1 1/4 cups loosely packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
Pinch ground cloves
1/2 tablespoon baking powder
1/2 teaspoon fine salt
1/2 teaspoon baking soda
1/4 cup plus 2 tablespoons canola oil
2 eggs
1/2 cup buttermilk
1/2 cup plus 2 tablespoons molasses
3 tablespoons applesauce
1 tablespoon pureed ginger
Zinfandel Buttercream Frosting, recipe follows
1/2 cup zinfandel wine
1 pound unsalted butter, room temperature
6 1/2 cups powdered sugar

CHOCOLATE CUPCAKES WITH CHOCOLATE MASCARPONE FILLING AND ZINFANDEL BUTTERCREAM

Provided by Food Network

Time 1h49m

Yield 27 cupcakes

Number Of Ingredients 27



Chocolate Cupcakes with Chocolate Mascarpone Filling and Zinfandel Buttercream image

Steps:

  • For the Swiss meringue buttercream: In the bowl of an electric mixer fitted with the whisk attachment, thoroughly whisk together the sugar and egg whites. Set the bowl over a pan of boiling water. Whisking constantly, heat to 145 to 150 degrees F. Return the mixing bowl to the stand and whisk until stiff and the bottom of the bowl comes to room temperature, about 8 minutes.
  • Change to the paddle attachment and turn the mixer to low speed. Add the butter, a few cubes at a time, until incorporated. Mix at medium speed until light and fluffy. Add the vanilla and mix until combined. Use 4 cups for the flavored buttercreams in this recipe, and reserve the remaining 4 cups for another use.
  • For the chocolate mascarpone buttercream: Fold the melted and cooled chocolate and the mascarpone cheese into 2 cups of the Swiss meringue buttercream.
  • For the Zinfandel buttercream: Blend the Zinfandel wine into 2 cups of the Swiss meringue buttercream. Spoon the mixture into a pastry bag fitted with a large straight pastry tip.
  • For the cupcakes: Preheat the oven to 325 degrees F. Line standard cupcake pans with 27 cupcake liners.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, buttermilk, and oil. Mix well. Add the eggs and vanilla, mixing on low speed until completely mixed together. Sift the flour, cocoa powder, baking soda, and sea salt into a separate bowl and whisk together. In a liquid measuring cup, mix the water with the instant coffee, dissolving the coffee powder completely. Add 1/2 the dry ingredients to the buttermilk mixture just until incorporated. Mix in the water and coffee mixture. Add the rest of the dry ingredients, mixing until combined, and then beat for 2 minutes.
  • Fill the cupcake liners 3/4 full and bake until golden brown, 17 to 20 minutes. Cool the cupcakes completely.
  • For the chocolate frosting: Heat the cream until hot but do not boil. Remove from the heat and add the chocolate. Stir until completely melted and smooth. Set aside to cool. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and salt until smooth. Add 1/2 the powdered sugar, mixing until smooth. Add the chocolate and the remaining powdered sugar and mix until creamy. Adjust to desired spreading consistency with additional cream or powdered sugar, if needed. Place in a pastry bag fitted with a large star tip.
  • To assemble: Remove a piece from the center of each cupcake and fill the cupcake with about 1 tablespoon chocolate mascarpone Swiss buttercream. Pipe a generous amount of chocolate frosting onto the top of the cupcake. Pipe a dollop of Zinfandel Swiss meringue buttercream on top of the chocolate frosting. Top with half a strawberry and drizzle with melted chocolate.

2 3/4 cups sugar
1 1/4 cups pasteurized egg whites
2 1/2 cups (5 sticks) unsalted butter, room temperature, cut into 1-inch cubes
1 tablespoon vanilla extract
2 ounces dark chocolate discs, melted and cooled
3 ounces mascarpone cheese, room temperature, softened with the back of a spoon
3 tablespoons Zinfandel Wine
2 cups sugar
1 cup buttermilk
1 cup canola oil
4 large eggs
2 teaspoons vanilla extract
3/4 cup warm water
2 teaspoons instant coffee
2 1/4 cups unbleached pastry flour*
3/4 cup cocoa powder
2 teaspoons baking soda
1/2 teaspoon sea salt
1 cup dark chocolate discs
1/2 cup heavy cream
1 cup (2 sticks) unsalted butter
1/2 teaspoon salt
1/2 cup cocoa powder
6 to 8 cups powdered sugar, sifted
1 teaspoon vanilla extract
27 strawberry halves, for garnish
Melted chocolate, for garnish

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