White Wine Cupcakes

Hey there! I hope you are all doing amazing today! I thought I'd share a recipe I created yesterday with you. Now, most of the time when I say that I have created a recipe it is usually a conglomeration of several recipes or a twist on a recipe I didn't follow. BUT! I actually made this one up-completely. I present to you my new White Wine Cupcake.

I have been thinking of these cupcakes for several days now. I wanted to make a cupcake that was elegant and mature, something to defeat the stereotype cupcakes have of being "cute" or "fun". I also had a bottle of white wine in my fridge that needed to be used. So I researched different recipes of white cupcakes to get an idea of the quantities and ingredients they needed and what ingredients created the moistest and fluffiest cake. I knew that vinegar makes super moist cupcakes and found that beating egg whites until the peaks form creates the fluffy that I had wanted. So I combined the two into my batter and the results were more than perfect. But what is a cupcake without frosting? The frosting that immediately came to mind was a white chocolate buttercream. The white chocolate really comes through despite the cups of sugar and butter in the frosting. It creates a subtle taste that really defines the cupcake. But the piece of resistance is the raspberry wine sauce that is draped on top. I needed something to counter the sweetness of the cupcake and frosting, which the tart of the wine and raspberry do perfectly. So while there are many bowls and many parts to this recipe, the result is very well worth it. The flavors you will experience are so mature and so well balanced that you really feel like an adult when you eat this cupcake. I hope you try it! Leave a comment and let me know what you think! God Bless!

Until next time,

Carissa



White Wine Cupcakes

4 egg whites
1 egg yolk
1/2 cup butter (1 stick), room temperature
2 tsp vanilla
1 tsp vinegar
1 1/2 cup sugar
2 3/4 cup flour
1 1/2 tsp baking powder
2 tsp salt
1/4 tsp cinnamon
1/4 cup and 1 Tbsp milk, divided
1/2 tsp water
1/2 to 3/4 cup white wine

Preheat oven to 350*. Beat egg whites in a large bowl until stiff peaks form. Meanwhile, beat egg yolk and butter until smooth. Beat in vanilla, vinegar, and 1 Tbsp milk until combined. Mix together remaining milk, water, and wine and beat into butter, set aside. In a third bowl mix together flour, sugar, powder, salt, and cinnamon. Alternately mix in butter mixture and dry ingredients into egg whites on low speed. Be careful not to mix too much, over mixed cupcakes result in a dry cake. Using an ice cream scoop, scoop batter into a lined cupcake pan. Bake 18 minutes and remove from the pan immediately to cool.

White Chocolate Buttercream

2 sticks of butter, room temperature
2 Tbsp cream cheese, room temperature
2 tsp vanilla
1 tsp salt
Powdered sugar
2 Tbsp heavy whipping cream
4 oz white chocolate

Melt chocolate in a double boiler over warm water. Beat butter, cream cheese, and chocolate in a large bowl until smooth. Make sure your cream cheese and butter are room temperature otherwise your chocolate will harden and your frosting will be lumpy. Add vanilla, salt, whipping cream, and some powder sugar and beat until fluffy. Add sugar gradually until right consistency is reached. Frost cooled cupcakes.

*Use some of the chocolate to make chocolate curls. By warming the chocolate a little with your hands makes the curls come out nicer.

Raspberry Wine Sauce

Raspberry preserves
White wine

Scoop some raspberry preserves into a small bowl and add wine until you have a thin sauce. Spoon a small amount over frosted cupcakes, just enough to make it pretty. Put chocolate curls on top. Serve.