February 11, 2021This is about...
Red Wine Buttercream Frosting----YUM!
Red Wine Buttercream Frosting----YUM!
WELL, IT WILL BE VALENTINE'S DAY ON SUNDAY, A VERY UNUSUAL ONE INDEED.
To add insult to injury another big snow storm is headed our way on the 14th, just after we had 25 inches fall less than 2 weeks ago.
BUT WE CAN STILL CELEBRATE---RIGHT? How about red wine and chocolate? They are a lovely pairing, so why not combine both in a cupcake?
Whip up a chocolate cupcake, or vanilla or any other flavor that suits your fancy. Bake them from a mix or your favorite recipe. Then, top it with this pretty red wine buttercream.
You're going to use a lot of wine--2 cups to be exact. You could say it's an investment of sorts. BUT WE'RE WORTH IT! The reason for that much wine is that you're going to boil it into a deep red syrup. So, pick a wine you would normally like to drink that's not very expensive. There's lots of choices out there and you can use any you want. I like a full bodied, fruity red---like a Merlot or Malbec. Plus, YOU'LL STILL HAVE 2 GLASSES TO SHARE ALONG WITH THESE PRETTY TREATS.
HAPPY VALENTINE'S DAY!!
LESSONS Learned:
1. Pay closer attention to the simmering red wine towards the end of the cooking time, to make sure it's doesn't completely boil away.
2. After the wine is reduced and cooling, make sure to cover the pot as it will continue to evaporate.
3. You can pipe the frosting onto of the cupcakes, or simply use a spoon or knife to swirl it on top.
4. If you want to play with piping, this is a good VIDEO to start with.
Red Wine Buttercream Frosting
Ingredients:
2 cups fruity red wine, like a Malbec or Merlot
--------------------------------
2 sticks (1cup) unsalted butter, softened
4 cups confectioners' sugar
pinch fine sea salt
1 teaspoon pure vanilla extract
3 Tablespoons of the red wine reduction
Make the buttercream:
In a large pot or skillet, bring the wine to a boil, turn the heat down to medium and simmer stirring occasionally until liquid has reduced to about 1/4 cup. Watch towards the end of the cooking time. Better to stop with a little more than less of the reduced wine, about 15 to 25 minutes. Cover the pan and let cool.
Place a strainer over a large bowl and sift the confectioners' sugar and the salt. Set aside.
In a stand mixer, beat the butter until light and fluffy. Gradually add the confectioners' sugar 1 cup at a time, beating well after each addition. Add 3 Tablespoons of the reduced red wine and the vanilla, smooth and creamy. Taste, and if desired, add the extra 1 Tablespoon of the reduced red wine.
Frosts about 20-24 cupcakes. YUM!
Whip up a chocolate cupcake, or vanilla or any other flavor that suits your fancy. Bake them from a mix or your favorite recipe. Then, top it with this pretty red wine buttercream.
You're going to use a lot of wine--2 cups to be exact. You could say it's an investment of sorts. BUT WE'RE WORTH IT! The reason for that much wine is that you're going to boil it into a deep red syrup. So, pick a wine you would normally like to drink that's not very expensive. There's lots of choices out there and you can use any you want. I like a full bodied, fruity red---like a Merlot or Malbec. Plus, YOU'LL STILL HAVE 2 GLASSES TO SHARE ALONG WITH THESE PRETTY TREATS.
LESSONS Learned:
1. Pay closer attention to the simmering red wine towards the end of the cooking time, to make sure it's doesn't completely boil away.
2. After the wine is reduced and cooling, make sure to cover the pot as it will continue to evaporate.
3. You can pipe the frosting onto of the cupcakes, or simply use a spoon or knife to swirl it on top.
4. If you want to play with piping, this is a good VIDEO to start with.
Ingredients:
2 cups fruity red wine, like a Malbec or Merlot
--------------------------------
2 sticks (1cup) unsalted butter, softened
4 cups confectioners' sugar
pinch fine sea salt
1 teaspoon pure vanilla extract
3 Tablespoons of the red wine reduction
Make the buttercream:
In a large pot or skillet, bring the wine to a boil, turn the heat down to medium and simmer stirring occasionally until liquid has reduced to about 1/4 cup. Watch towards the end of the cooking time. Better to stop with a little more than less of the reduced wine, about 15 to 25 minutes. Cover the pan and let cool.
Place a strainer over a large bowl and sift the confectioners' sugar and the salt. Set aside.
In a stand mixer, beat the butter until light and fluffy. Gradually add the confectioners' sugar 1 cup at a time, beating well after each addition. Add 3 Tablespoons of the reduced red wine and the vanilla, smooth and creamy. Taste, and if desired, add the extra 1 Tablespoon of the reduced red wine.
Frosts about 20-24 cupcakes. YUM!
YUMMY
TREATS!!
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