Bakers Royale » Blackberry Cabernet Cupcakes

July 14, 2011 by Naomi Robinson / 149 comments »

Blackberry Cabernet Cupcakes

Blackberry Cabernet Cupcakes ~ When sugar and wine meet they birth cupcakes. At least they did this past weekend.

Blackberry Cabernet Cupcakes

I really love making boozy anything and since I had left over wine and a surplus of blackberries I did a quick kitchen scan to see what my I could make with those two things. Naturally, no matter what I looked at cupcakes kept screaming at me

I’m glad they did because these cupcakes are simple and delicious. It’s also a great way to use up leftover wine from a party. Don’t worry if you don’t have blackberries, depending on the wine, you can try this recipe with cherries, raspberries, blueberries and even some plums. But taste as you go, when you’re making your berry or fruit mixture. I’m definitely no wine expert. My expertise extends as far the recommendation from the given wine expert in the room.

The Aftermath of a Shoot!

A few notes:

Don’t shortcut macerating (soaking) your berries. The deep flavors will be absent if you do.
If you haven’t noticed Alice Medrich’s chocolate cupcake recipe is my favorite to make, so once again, I used her recipe for the base and switched out the hot water portion with the wine and berry mixture.
The cupcakes come out a bit flat on the top. I’m thinking the added sugar and the wine may have messed with the chemistry in the recipe. That said, they still turned out fabulous and tasted great.
And for those wondering, based on the picture, yes, I do eat my cupcakes with a spoon or fork. I always have this fear that if I bite into a cupcake piled high with frosting that I will end up wit h some of it on my nose and cupcake crumbs between my teeth.

Blackberry Cabernet Cupcakes

Chocolate cupcake recipe adapted from Alice Medrich

Makes 12 cupcakes | Preparation: Position a rack in the lower third of the oven. Heat the oven to 350 degrees.

Ingredients:

Macerated Berry Mixture | Makes 1 cup:

3 cups blackberries
½ cup Cabernet Sauvignon
1 tablespoon sugar

Cupcake:

1 cup (4.5 ounces) all purpose flour
1 cup plus 2 tablespoons (7.3 ounces) sugar
1/3 cup plus 2 tablespoons (1.5 ounces) SCHARFFEN BERGER Unsweetened Natural Cocoa Powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and warm
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup Blackberry mixture

Blackberry Cabernet Frosting:

5 large egg whites
11/2 cup sugar
4 sticks unsalted butter, diced and softened
1/4 teaspoon salt
1 tablespoon vanilla
1/2 cup Blackberry Mixture

Instructions:

Macerated Berry Mixture:

1. Place all ingredients in a bowl and gently stir to combine. Cover and refrigerate at least 2 hours or overnight. Remove mixture from refrigerator and place in a blender or food processor and process for 1-2 minutes to puree.

Cupcake:

1. Add flour, cocoa powder, sugar, baking soda, and salt in a blow and mix thoroughly to combine. Add the butter, eggs, and vanilla and beat on medium speed for one minute. Add the butter and egg mixture and beat for 20 seconds. Scrape the sides of the bowl and add the blackberry mixture. Beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour. Divide it evenly among the lined cups. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool.

TIP: For light tender cupcakes, spoon flour and cocoa lightly into measuring cups (instead of dipping the cups into the flour or cocoa) and then sweep the measures level without tapping or shaking them.

Blackberry Cabernet Frosting:

1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.
2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume (about 10 minutes).
3. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again. Add salt and vanilla and mix to combine. Add blackberry mixture and mix to combine.