January 1, 2013

Christina's Wine Cupcakes

Christina's Wine Cupcakes
*check out all of Christina's recipes on her blog Philosophy and Letters

I've been experimenting with vegan baking a lot more (go figure) and I headed to a Christmas party.  I wanted to make cupcakes that aren't as evil as traditional cupcakes but still kinda fancy.  So I thought-- wine cupcakes!  I trolled some recipes on the internet and I couldn't find one that I like until I came with this one my own.  The point of a wine cake is to be spongy and moist, so the batter is a little thin.  It's best to let these cupcakes rest for a day.   Then the goodness comes out.  Not too sweet and not too dense, this is light and fluffy.  Ideal for a dessert because it won't put you to sleep.

1 3/4 cups flour
3/4 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
dash of cinnamon
2 tablespoons cocoa powder

1 cup soymilk
1/3 cup corn oil
2 teaspoons appele cider vinegar
1 teaspoon vanilla extract
1 teaspoon almond extract
2 tablespoons agave nectar
1 cup red wine (go for a drier wine)

For the frosting
1 lb vegan butter
3 cups powdered sugar
1 teaspoon vanilla extract 
1/4 cup cocoa powder
1 tablespoon instant coffee 
1 cup red wine

1.  Preheat oven to 350 degree F (or 170 C).  Oil muffin and place cupcake holders in the tin.  

2.  Next, combine the soy milk and apple cider vinegar.  Stir around and set aside for a few minutes to curdle.

3.  In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon and cocoa powder.  Sift together.  

4.  After that, return to the bowl with soy milk and ACV.  Add the agave nectar, vanilla extract, almond extract, and corn oil.

5.  In the large mixing bowl, make a well in the middle of the bowl.  Slowly add the wet ingredients, 1/3 cup at a time.  Mix until all is combined.  It's okay to leave a few bubbles.

6.  Add your wine, 1/4 cup at a time.  The wine might leave a red ring around the bowl, but it's okay.  That'll be absorbed in the baking process.

7.  With a soup spoon, fill up the cupcake tins with the batter, until it's about 80% full.  Stick in the oven and bake for about 20 minutes.

8.  While that's baking make the frosting.  In a large mixing dish add the vegan butter, powdered sugar, instant coffee mix, cocoa powder and vanilla extract.  With an electric mixer, blend until smooth and creamy.  Slowly add the glass is wine, 1/4 cup at a time.  Set aside in the fridge.

9.  Wait until cupcakes are cool, about 2 hours (if you put the frosting on earlier it'll melt).  Then frost the cupcakes.  If desired, garnish with a strawberry and powdered sugar.

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