Chocolate Cabernet Delight
The secret ingredient for this months Iron Cupcake: Earth Challenge was wine. I must admit; I don't care for regular wine. I am one of those fruity girly drinks type. I like Bellini's but that is for my other submission.
The first thing that came to mind for me was chocolate and red wine. I decided to not go too crazy and stuck with an old fashioned chocolate cupcake from good old Martha and dolled it up with the frosting and topping. I did a Cabernet infused buttercream and topped it with a dark chocolate brownie heart.
I must say that everyone agreed the icing was amazing and even my son loved it. And the brownie of course gave it the little extra it needed. I made the brownies thin so they would be stiff enough to stand on the top of the cupcake without folding over. The cupcake received "OK" reviews but I didn't wow it up either. The other components were a hit.
I really liked photoing this one. It is fun to get into it and explore different techniques. I had my trusty photo assistant (whining) at my side but he did it for a cupcake bribe so when all was said and done he got to eat the big one. Payment enough!
Here are the wonderful prizes I am competing for this month.
DOGBONE ART - here
LOTS OF SPRINKLES at etsy
CAKESPY at etsy
SWEET CUPPIN CAKES BAKERY AND CUPCAKERY SUPPLY here
and our corporate prize providers here:
HEAD CHEFS by FIESTA PRODUCTS here
HELLO CUPCAKE here
JESSIE STEELE APRONS here
CUPCAKE COURIER here
TASTE OF HOME BOOKS here
Voting begins Thursday Jan 29th at 8 pm at No One Puts Cupcake in a Corner. Please take time to vote before Feb 4th at 12pm. Check out the Iron Cupcake Earth site to join or enjoy. Thank you all for your votes.
Chocolate Cupcakes (12)
3/4 cup unsweetened cocoa powder
3/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 1/2 sticks (3/4 cup) unsalted butter, room temperature
1 cup sugar
3 lg eggs
1 tsp vanilla extract
1/2 cup sour cream
Preheat oven to 350. Line tin with 12 paper liners.
In med bowl, sift together cocoa, flour, baking powder and salt. Set aside.
In mixer cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add vanilla. Turn mixer to low and add flour mixture in two batches, alternating with the sour cream. Begin and end with flour.
Fill each cup 3/4 full.
Bake 20 min or until done.
Cool 5 min in tin and then to rack to cool completely.
Adapted from www.marthastewart.com
1 stick unsalted butter, room temperature
3 to 4 cups powdered sugar
1/4 cup milk
1/4 cup Cabernet Sauvignon
Place butter in mixer, Add 2 cups powdered sugar, milk, and Cabernet. Beat on medium until smooth, about 3-5 min. Add additional cup of powdered sugar slowly and continue to mix until creamy. Keep adding sugar until icing is to the consistency you need. Add food coloring if desired. Keep remaining in fridge for couple of days.
Dark Chocolate Brownies
Betty Crocker Fudge Brownie Pack..follow directions on back of pouch. I used a 9 x 12 pan instead of the instructed 8 x 8 to get them thinner. Add additional dark chocolate chunks if desired. (ya, I cheated on this one but Betty makes an easy mean brownie!)