gibble me this

prepare yourselves for what mayhaps be the best thing you’ve put into your mouth. in a while, at least. they’re so darn fudge-y and OMG everything has red wine in it.

these cupcakes were my favorite out of the bunch made in a baking class at the BCAE. you can read about my experience HERE.

first I’d like to share some brilliant tips that I learned, thanks to Dustin Rennells, to help you make the best cupcakes ever/gain popularity/be famous/etc SO PAY ATTENTION:

• butter seriously takes 6 hours at room temperature to soften. you can use the microwave in 15 second intervals in lieu of.
• beat butter until it’s fluffy and white. this is aeration.
• crack your eggs individually in a glass to view them. if you break them directly into a mix, you risk spoiling all of your ingredients with a rotten egg and/or shells.
• sifting is sooo 50 years ago. aerate it by shaking flour over your measuring cup. DO NOT tap the sides to settle while filling:

• if adding mix-ins (chocolate chips, fruit pieces, nuts), coat them first with flour (within the measurements of the recipe) to help them suspend in the mix rather than settle to the bottom while baking:

• bake cupcakes on the same level, else they will bake unevenly if you stack them on racks in the oven:

• remove cupcakes from the pan promptly; they will continue to bake about 3 more minutes if you leave them in.
• immediately cover in plastic wrap until you are ready to frost, it will keep them moist:

• allow to cool completely before frosting them.
• store at room temperature.

now here’s the fun part. DECORATING.

piping frosting into nest shapes:

spooning fruit compote into the centers, like a true professional engineer:

aaand drizzling these bad boys with melted chocolate:

are you ready to make them now? your answer is yes.

SANGRIA CUPCAKES w/ FRUIT COMPOTE TOPPING
makes 24

for cupcakes:
4 eggs
2 sticks butter, room temperature
1 1/2 cups sugar
1 1/4 cups flour
1/2 cup cocoa
1 1/2 tsp baking powder
1 tsp salt
1/2 cup boiling water
3/4 cup red wine (Shiraz)
5 oz chocolate chips

1 dark chocolate bar, melted via microwave or double boiler (for drizzle)

for compote:
1 cup pineapple, chopped
3/4 cup strawberries, chopped
3/4 cup raspberries or blueberries, chopped
1/2 cup sugar
1/2 cup sweet red wine

for red wine frosting:
7 cups powdered sugar
3 sticks butter, room temperature
9 tbsp red wine

1. PREHEAT oven to 350F. line muffin tins with paper cupcake liners.
2. BOIL fruit compote ingredients until slightly reduced and thickened. allow to cool completely.
3. WHISK together cocoa powder, chocolate chips, and boiling water in a heat proof bowl until all is melted.
4. CREAM butter and sugar together in a larger bowl until fluffy and white. beat in each egg, one at a time. add baking powder and salt. slowly add flour until mixed. add some of the chocolate mixture from the previous step, then wine, alternating until all is blended. this is where I tell you the batter is weird and ugly. fret not!
5. POUR batter into papered muffin tins almost all the way to the top, as these will not rise much.
6. BAKE for about 18 minutes. you’ll know they’re done when lightly pressed in the center and immediately bounce back; the toothpick method doesn’t work here. remove from tins, cover with plastic wrap, and let cool.
7. MIX frosting beginning with wet ingredients, then add powdered sugar.
8. DECORATE! pipe frosting onto cupcakes in a nest shape, leaving a hole in the center. spoon cooled fruit compote into nests, then drizzle with melted chocolate.

keep dreaming buddybuddy. you have diabetes.