Sunday, June 26, 2011

Sangria Cupcakes

Yum!  Last weekend, we hosted a sangria party.  If you have been following me, by now you know that I love theme parties.  I have a really great recipe for sangria (which I will post at a later time)  and this party was the perfect excuse to showcase it!  Along with the sangria, we had a taco bar that included taco shells, roasted chicken seasoned with taco seasoning, guacamole, salsa, sour cream, cheese and vegetarian refried beans.  The taco bar is a super easy way to entertain and our guests definitely liked the idea of being able to make their own tacos!  Sangria cupcakes were the perfect dessert for this party...after all, it was a sangria party!  I don't remember how I came up with the idea to make sangria cupcakes but I'm so glad I did!  The cupcakes are super moist and the buttercream frosting adds just the right amount of sweetness.  Mihir brought the leftover cupcakes to work the next day and his co-workers absolutely loved them!  I hope you will try these!


Sangria Cupcakes:
Makes approximately 16 cupcakes

Ingredients:
2/3 cup sangria syrup (see recipe below)
2/3 cup sour cream
2 eggs, lightly beaten
2/3 cup granulated sugar
3/4 cup butter, softened
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Sangria Syrup:
1/2 bottle of Merlot (or your favorite red wine)
1/2 cup raspberries
1/2 cup strawberries, quartered
1/2 cup blackberries
1/2 cup blueberries
1/2 cup granulated sugar

Vanilla Buttercream Frosting:
2 sticks butter, softened
2 1/2 cups confectioners' sugar
2 tablespoon vanilla extract
1/4 teaspoon salt
2 tablespoons milk
Purple food coloring (optional)
16 raspberries for garnish

Method:

Preheat oven to 350 degrees F.

Make Sangria Syrup: In a small saucepan bring Merlot to boil over medium-low heat.  Add raspberries, strawberries, blackberries, blueberries and sugar.  Stir mixture until ingredients are combined and sugar is dissolved.  Cook syrup until reduced, about 20 minutes.  Allow syrup to completely cool and strain syrup from berries.

Make Cupcakes: Mix together flour, baking powder, baking soda and salt in a medium bowl.  In a large bowl, cream together the butter and sugar until fluffy and light (about 3 minutes).  Add sour cream and eggs until combined.  Add the flour mixture and the sangria syrup, alternating between the two, but beginning and ending with the flour.  Fill the cupcakes approximately 2/3 full and bake for 18 minutes.  While cupcakes are hot, brush extra sangria syrup over the tops of each cupcake.  Allow cupcakes to cool for 5 minutes before frosting.

Make Vanilla Buttercream Frosting: Cream the butter until light and fluffy (about 3 minutes).  Add confectioners' sugar and mix on low speed until combined.  With the mixer on medium-high speed, add vanilla extract, salt and milk; beat until light and fluffy  (about 4 minutes).  Color frosting with purple food coloring if desired.  Place frosting in a pastry bag and using a star tip, frost cupcakes.  Garnish with raspberries if desired.

Source: cupcakes slightly adapted from Crapmuffins; vanilla buttercream frosting Shef's Pantry original




3 comments:

  1. They look so good! Great photos! :)

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  2. i followed the recipe exactly, but they didn't taste like sangria. they tasted more like butter... Any thoughts? what should they taste like?

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  3. A couple thoughts .... the sangria syrup needs to reduce by half. This is important to get the concentrated sangria flavor. You could also try adding more sangria syrup to the cupcake itself. Another idea is to add a couple tablespoons of the sangria syrup to the buttercream frosting. These cupcakes should turn out very moist with a slight sangria flavor. You should definitely be able to taste the sangria. Good luck!

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