We can’t be healthy ALL the time so in celebration of that fact and my new kitchen (it’s finally done – hoorah!) I got in to the kitchen to make some cupcakes.
I’ve got to tell you, that Sainsbury thankfully sent me a bottle of red wine from their So Organic range to celebrate September being Organic Month (yes, I know, I’m a bit late). Red wine (and chocolate) are two things that are way better organic. The wine is much heartier, it’s also less likely to give you a stinking hangover.
So this recipe is adapted from The Smitten Kitchen red velvet cake – but it uses WINE! Most red velvet cakes are basically chemically charged. They use food dye to achieve that red colouring, where are this cake uses the wine – not as perfectly red as you may get if you went down the chemical route but it’s definitely nicer to eat. I won’t insult your intelligence by suggesting it’s also a great way of using left over wine, but you can have a glass for the cake and a glass for you.
This recipe makes around 12-15 cupcakes depending on the size of your cake cases…
For the cupcakes you will need:
112g unsalted butter, at room temperature
200g plain flour
2150g dark brown sugar
75g granulated sugar
2 large eggs
265ml good red wine
2 tsp vanilla extract
65g good quality cocoa powder
½ tsp bicarbonate of soda
½ tsp baking powder
a sprinkle ground cinnamon
¾ tsp salt
For the frosting:
225g mascarpone cheese
140g icing sugar
¼ vanilla extract
1.Preheat the oven to 160C/gas mark 3.
2. In a large bowl, cream the butter until smooth. Add the sugars and beat until fluffy. Add the eggs and beat well, then the red wine and vanilla. Don’t worry the batter will probably look a bit uneven.
3. Sift the flour, cocoa, bicarbonate of soda, baking powder, cinnamon, and salt together and add to your wet ingredients. Mix until combined.
4. Divide the batter between prepared cupcake cases. Bake for 25 minutes, or until a skewer comes out clean. Cool on a rack for at least 25 minutes before adding your frosting.
To make the frosting: beat the mascarpone with the icing sugar, salt, and vanilla extract until the mixture is light and fluffy.
Chill the cupcakes in the fridge until you’re ready to serve them.
*ps I’m working on a no/low sugar version of these – will keep you updated on my findings x