Baking, and let’s be honest, eating baked goods, is truly something I love to do.
Whether it’s a potluck lunch at work or dinner at a friend’s house, I’m always more than thrilled to volunteer to bring dessert. So, when our friends invited us to stay with them for the weekend while we were in Philly, I decided to bring some sweet treats as a token of our appreciation.
Along with baked goods, we pretty much always bring a bottle of wine as a host gift, my
theory is “give what you’d like to receive,” aka, wine and sweets. Thinking about what kind of wine and treat I wanted to bring our friends got me thinking about how I could use them both and make something special and delicious. I’ve made cakes incorporating red wine before and they are so rich and delightful, but, I figured it would be too risky of a move to transport a cake in the backseat of our car, especially with Bindi dog along for the ride. To adapt these for easier portability, I made them into chocolate red wine cupcakes with Turkish cherry frosting.
To top off the cupcakes, I decided to make a nice fluffy buttercream frosting and incorporate some Turkish cherry jam. Cherry jam is something I had never tried before my first trip to Istanbul. My husband’s Aunt makes her own by hand and it was AMAZING! Also, here in DC it’s cherry blossom season, so cherry flavored everything is popular right now, and I have to admit I’ve fallen for the trend.
This recipe is also a great way to use up a bottle that wasn’t quite finished if you have one, but let’s be honest, how often does that really happen 😉
Since these make such a great gift, I’m bringing them over to Fiesta Friday today. This is our first time at the party, hope we’re a hit!
Red Wine Cupcake with Turkish Cherry Frosting
For the cupcakes:
1 cup flour
1/2 cup cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup granulated sugar
1 stick melted butter
1 tsp vanilla extract
1/2 cup red wine
For the frosting:
1/2 cup very soft butter
1 160z package of powdered sugar
1/2 cup cherry jam
1/2 tsp vanilla extract
2-4 tbsp milk
1 Preheat the oven to 350. In a large bowl, combine the flour, cocoa powder, baking powder, baking soda and salt. In a separate bowl, combine with sugar, butter, eggs and vanilla. Slowly add the flour mixture to the sugar mixture until completely combined. Then, add the red wine and stir until combined.
2 Divide the batter into 12 cupcake tins and bake for about 15 minutes, until a toothpick inserted in the middle comes out clean.
3 While the cupcakes are cooling, make the frosting. Combine the butter and sugar and beat until smooth. Next, mix in the cherry jam and the vanilla. Add the milk, one teaspoon at time, until you have a smooth soft frosting. Once the cupcakes have cooled completely, frost them.