Basil Sangria Sweetie

Basil Sangria Sweetie

Peach-Basil Sangria

3/4 cup white sugar
1 cup basil leaves; loosely packed
3 1/2 cups peach nectar
1/4 cup lemon juice
1 bottle (750 mL) white wine - Pinot Grigio

In saucepan combine sugar, basil leaves, 1/2 of the peach nectar (1 3/4 cups), and lemon juice. Bring to a simmer, crushing basil with wooden spoon to release flavor. Simmer long enough to melt sugar. Remove and allow to cool. Strain basil mixture to remove basil (optional...I left mine to allow the basil to permeate in the fridge over a couple of days) Pour in remaining peach nectar and entire bottle of wine. Stir briefly. Reserve 1 cup sangria. Pour remaining sangria over ice and enjoy.

Cupcake

1 stick unsalted butter
1 cup sugar
2 eggs
1 Tbsp orange zest
1 Tbsp Peach - Basil Sangria
1 3/4 cups flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 cup basil infused sour cream (chop 5-7 large basil leaves and stir into sour cream)

Cream butter and sugar. Add eggs, one at a time until incorporated. Add orange zest and sangria. In seperate bowl, combine dry ingredients. Add dry ingredients to creamed mixture; careful not to overbeat. Add sour cream. Bake at 350 in foil lined cupcake tin for 17-19 min or until done.

Filling

4 oz cream cheese; room temp
1 1/2 cup powdered sugar
3 Tbsp Peach - Basil Sangria

Mix all ingredients well.

Grand Marnier Buttercream

4 lg egg whites
1 cup sugar
2 sticks unsalted butter, softened and cut into tablespoons
2 Tbsp Peach - Basil Sangria

Heat egg whites and sugar over double boiler whisking constantly until dissolved ( 160 degrees ) Remove bowl from heat and beat in stand mixer on medium high until thick glossy peaks form. Continue beating until cooled.

With mixer running, add butter 1 Tablespoon at a time beating well after each addition. Add Grand Marnier and sangria. Beat on high until smooth and fluffy; about 10 min.

If buttercream begins to seperate continue beating on high until smooth.

Assembly

Fill cupcake generously with filling (this is the most delicious part to me) and ice with butter cream. Top with orange, lemon and lime zest (optional) Accompany with large glass of Basil - Peach Sangria. Enjoy!