So last month was our first venture with Iron Cupcake. We loved the idea, had a great cupcake and then...we forgot to turn it in. With all the hubbub of the holiday season the 24th just seemed to come and go and my cupcake sat on the shelf. We were so bummed we actually said "Bah Humbug!" The theme was wacky chocolate and our Red Wine Rosemary Dark Chocolate Cupcakes with Red Wine Chocolate Frosting were awesome. We were sure to win. With heavy hearts, we surrendered to the fact that we were SOL. But wait! The next theme came out and can you believe it? The theme is WINE! We are in like flint for this month. So in case you don't remember here is our WINE cupcake! Chocolate and wine, what a perfect pair, just like the two of us. (Uck, that was cheesy!) Cheers!
Red Wine Rosemary Dark Chocolate Cupcakes with Red Wine Chocolate Frosting
Cupcakes:
1 1/2 cups all purpose flour
1/2 cup dark chocolate cocoa powder
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp rosemary salt
3/4 red wine
1/2 cup vegetable oil
1 tsp vanilla extract
1 Tbsp chopped fresh rosemary
Frosting:
2 3/4 cups confectioners' sugar
6 tablespoons dark chocolate cocoa powder
6 tablespoons butter
5 tablespoons red wine
1 teaspoon vanilla extract
Fresh sprigs of rosemary
Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
In a large bowl, sift together flour, cocoa power, sugar, baking powder, baking soda and rosemary salt.In a medium bowl, whisk together red wine, vegetable oil, vanilla and fresh rosemary. Pour into dry ingredients and stir until just combined.
Distribute batter evenly into prepared muffin cups.Bake for 15-18 minutes, until a tester inserted into the center comes out clean. Cool cupcakes completely on a wire rack.
To make the frosting, sift together the confectioners' sugar and cocoa powder in a medium bowl; set aside.
In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with the red wine. Blend in vanilla and beat until light and fluffy. Frost the cooled cupcakes and top with fresh sprigs of rosemary in a fun design.
Makes 12
Cupcakes:
1 1/2 cups all purpose flour
1/2 cup dark chocolate cocoa powder
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp rosemary salt
3/4 red wine
1/2 cup vegetable oil
1 tsp vanilla extract
1 Tbsp chopped fresh rosemary
Frosting:
2 3/4 cups confectioners' sugar
6 tablespoons dark chocolate cocoa powder
6 tablespoons butter
5 tablespoons red wine
1 teaspoon vanilla extract
Fresh sprigs of rosemary
Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
In a large bowl, sift together flour, cocoa power, sugar, baking powder, baking soda and rosemary salt.In a medium bowl, whisk together red wine, vegetable oil, vanilla and fresh rosemary. Pour into dry ingredients and stir until just combined.
Distribute batter evenly into prepared muffin cups.Bake for 15-18 minutes, until a tester inserted into the center comes out clean. Cool cupcakes completely on a wire rack.
To make the frosting, sift together the confectioners' sugar and cocoa powder in a medium bowl; set aside.
In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with the red wine. Blend in vanilla and beat until light and fluffy. Frost the cooled cupcakes and top with fresh sprigs of rosemary in a fun design.
Makes 12
Yum! What a classy desert!
ReplyDeleteAre you kidding me? That looks like an escape to the wine and chocolate afterworld. Oh heaven.
ReplyDeleteI've got to give that a try for big Valentine's Day. Yum!
You two are amazing. Thanks for all your amazing food sharings and pairings. !
-Kelly
This looks great. Did you use a dry red or a sweet one?
ReplyDeleteI love using herbs in baking! I put rosemary in a peach pie crust this summer and maid something else with basil, and they were wonderful...so I imagine these are divine! I just came across the iron cupcake and wish you luck!
ReplyDeleteCheeserockes - We used a dry red wine for our cupcake, but really, anything you have will do. (love the name btw)
ReplyDeleteAlison - peach pie with a rosemary crust sounds amazing. Check our our rosemary wrapped dates, they will change your world.
Kelly - Thank you!
Ok just tried this. AWESOME! I used whatever i had at home, so I substituted sage and olive oil for the rosemary and vegetable oil. It was superb. what a fabulous vegan cupcake. I'm sharing with all the vegans in my life, and everyone else since it was so unique. And, who doesn't love wine in their food?
ReplyDeletehave you tried this with wine? Curious if it pairs well or if the rosemary over-powers it to make the wine taste to herbaceous? Lavender might be fun to try.
ReplyDeleteAlso, just FYI, the saying is "in like Flynn". :)
I just made this and it did not turn out well--really dry (was careful to watch the doneness, went from runny to dry in a matter of minutes) and upon removal of the oven they went flat. The consistancy is dry and very un-cupcake like; the addition of flaxseed and/or applesauce seem to be an immportant missing factor here. Or, eggs, for those of us who don't mind them not being vegan.
ReplyDeleteThe idea is great, but i write this as a caution for those who may give it a go.
Did you miss the 1 tsp of baking powder? That line item seemed to be bumped up to the previous sugar line. With the 1/2 cup of oil, we have not found these to be dry at all. Maybe you baking soda or baking powder needs to be replaced. Just some thoughts. :)
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