Wine Cupcakes

We were lucky enough to receive a box of rosé cupcakes from Tortinas Cupcakes (pictured) and after shooting them they were instantly devoured. Well, we loved them so much that we decided to try making our own version of them using Merlot and lots of chocolate.

Brian Siambi (Urbanskript)

INGREDIENTS

Cupcakes:

• 3 Medium Eggs

• 1 cup of Granulated Sugar

• 1 teaspoon of Kosher Salt (optional)

• ¼ cup Unsalted Butter (melted)

• 1 cup Full-bodied Merlot (Quereu Merlot)

• ½ cup All Purpose Flour

• ½ cup Sweetened Cocoa Powder

• ½ cup Milk Chocolate Chips (optional)

• Melted Butter/Blueband/Non-stick

• Spray for greasing cupcake tin (optional)

• Cupcake Wrappers

DIRECTIONS

For Cupcakes:

1. Preheat your oven to 180°C. If you are not using cupcake wrappers, grease your cupcake tray with melted butter/Blueband/ non-stick spray.

2. Beat the eggs, granulated sugar, kosher salt, melted butter and merlot together in a mixing bowl. For fluffier cupcakes, beat the granulated sugar and the melted butter first until frothy and white then add the other ingredients.

3. Fold in the flour and cocoa powder until just incorporated. If you overmix your dough, your cupcakes will be dense and stodgy.

4. Stir in the chocolate chips.

5. Pour the batter into the individual tins and place into the oven.

6. Bake for just under an hour (55 minutes), until set.

7. Allow to cool before topping with buttercream.

Find the merlot frosting recipe on www. yummy.co.ke.