Dec
1
Wine Week: Merlot Cupcakes
By • Filed In: Party, Recipes, Wine

Who has a sweet tooth? I know I do! I wanted to make a fun desert for our wine party, while still giving it a bit of flair. The answer? Cupcakes of course! But not any old cupcakes….cupcakes made with wine! I first saw the recipe on Pinterest and immediately pinned them to my wine party board.  Here’s what they looked like when I finished them.

I adapted the recipe slightly, so here it is:

1 1/2 cups flour
1 1/2 t baking powder
1/4 t salt
1 cup sugar
1/2 c vegetable oil
2 eggs
1 1/2 t pure vanilla extract
1/2 cup merlot wine
1/3 c milk
red food coloring

Preheat the oven to 350° and place liners in a cupcake tin. Mix together the flour, baking powder, and salt and set off to the side. In a separate large bowl, whisk together the sugar, oil, and eggs until the mixture is smooth. Then add in the vanilla extract to combine. Start adding the dry ingredients to the wet ingredients making sure to alternate and whisk just till mixed (1/3 of the dry ingredients, then milk, 1/3 of dry, the wine, and the last 1/3 of the dry). Add the food coloring to create a deeper red batter. Don’t worry if it seems pretty watery, it’s supposed to be. Divide the batter between the 12 cupcake liners and bake for 20-25 minutes or until a toothpick comes out clean. Place the cupcakes on a cooling rack and when completely cook, frost them with the cream cheese frosting.

Cream Cheese Frosting:

10 tablespoons room temperature butter
pinch salt
2-3 oz cream cheese (I used 2, I wanted the frosting to be a bit less cream cheesy than most cream cheese frosting)
2 1/2 -3 cups powdered sugar (depending on how sweet you want it)
1 teaspoon pure vanilla extract

In an electric mixer with the paddle attachment on, beat the butter and salt until fluffy. Add the cream cheese and beat to combine. Add in the powdered sugar a little at a time until it is all combined. Make sure to start off with the speed on low so the sugar doesn’t end up all over you. Once it is as sweet and as thick as you’d like, frost the cupcakes and store them in the fridge until you are ready to serve.

After I had already made the frosting I thought about switching out the vanilla for more merlot, maybe I’ll try that next time.

I will say, they were deeeeeelicious! Oh and those little flags, we made those too. Just whipped them up in Word by going to the “insert” tab, clicking on shapes and choosing an arrow. Then we just added the text, printed them out and glued them onto toothpicks. You gotta get creative with Word when you don’t have Photoshop yet!

 

About the Author

I am a 28 year old Chi-Town city gal living in a cozy condo with my boyfriend, Jeff. Monday through Friday I go by Miss Schmitt, as my main gig is working as a speech-language pathologist at a school in the burbs. Beyond my day job, I adore decorating, finding treasures at flea markets, seeking new adventures in the city, laughing, indulging in anything sweet, and spending time with friends and family (especially my lovely sis, Kali). Read along as I share my hopes, dreams, and outcomes (the good and the bad!).

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