When I saw the secret ingredient in this recipe, I was intrigued immediately pin it for a closer look at the recipe. It has red wine in it! As I still have some leftover red wine in the fridge, I thought, why not? Moreover, this post is to be linked to Bake Along #44 and they are celebrating their 2nd anniversary. Some wine is perfect for celebration:D So here it is, red wine chocolate cupcakes...turned out really moist and delicious!
Red Wine Chocolate Cupcake
Ingredients:
- 300g (1 1/3 cups) sugar (I reduce it to 200g)
- 200g (7oz, 1 2/3 sticks) Butter at room temperature
- 100ml (1/2 cup) - red wine (recommended below 13% but I didn't check mine):P
- 4 large eggs at room temperature
- 60g (1/2 cup) unsweeteened cocoa powder (I used Van Houten)
- 150g (1 1/2 cups) flour (I used AP flour)
- 1 1/2 tsp baking powder
- Heat oven to 180 degrees C (350F).
- Cream butter and sugar until white and fluffy.
- After creaming the butter and sugar together well, add wine slowly while beating.
- Before going any further, take about 1/2 a cup of the mixture out and set it to the side. You will be using this for the glaze once the cake is cooked. (I skipped this part as my butter/wine batter curdled and it looks messy)
- Add the eggs one by one, beating after each addition.
- Add the cocoa powder, flour and baking powder and mix together. (I sifted these together first before adding to the batter)
- Put in a well-greased 10-cup cake ring tin(bundt pan)(I turned mine into cupcakes and managed to get 15)
- Bake for about 25 minutes until a tester comes out clean. (That's exactly the time I needed to bake my cupcakes!)
I am submitting this to Bake Along #44 which is also their 2nd anniversary celebration:) Please visit the hostesses, Zoe of Bake for Happy Kids, lena of Frozen Wings and Joyce of Kitchen Flavours to see the rest of the entries.
Happy 2nd Anniversary!
