White Sangria Cupcakes

Adapted from Shefs Pantry- makes 16
 
Sangria Syrup
½ bottle Riesling
5 strawberries, quartered
½ granny smith apple, diced
1 plum, diced
½ cup sugar
1. Over med-high heat, bring wine to a boil in a medium sauce pan
2. Add fruit and sugar, stir until the sugar is dissolved
3. Cook until reduced (about 20 minutes), stirring occasionally.
4. Cool completely, and strain syrup from fruit
 
Cupcakes
2/3 cup sangria syrup
2/3 cup sour cream
2 eggs, lightly beaten
2/3 cup sugar
¾ cup unsalted butter, softened
2 cups all-purpose flour
1 ½ teaspoons baking POWDER
½ teaspoon baking SODA
½ teaspoon salt
1. Preheat oven to 350 degrees F, line muffin tins with paper liners
2. Whisk together flour, baking powder, baking soda, and salt
3. Cream butter and sugar together until fluffy, about 2 minutes
4. Add sour cream and eggs to the butter/ sugar, beat until combined
5. Alternate adding flour and sangria syrup, starting and ending with flour
6. Fill the cupcake liners 2/3 full, and bake for about 18 minutes
7. Brush the tops with some of the left-over sangria syrup (but save some for the frosting)
8. Frost with Sangria Buttercream (recipe below)
 
Sangria Buttercream Frosting
1 cup (2 sticks) unsalted butter, softened
2 ½ cups powdered sugar
1 tablespoon vanilla
1 ½ tablespoons Sangria syrup
½ tablespoon Grand Marnier
1. Cream butter until fluffy about 2 minutes
2. Gradually add powdered sugar, beating on low-speed until combined
3. Add vanilla, sangria syrup, and Grand Marnier, then beat on med-high speed for about 4minutes or until fluffy
 
 
Posted 5/13/13
 
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