Ingredients
Blueberry compote
Method
Blueberry compote
1.Place ingredients in a small bowl. Cover; refrigerate 2 hours.
2.Drain blueberry mixture over a small saucepan; reserve blueberries.
3.Heat wine mixture over low heat for 2 minutes or until sugar dissolves; bring to the boil. Remove from heat. Reserve ⅔ cup wine mixture.
4.Return remaining wine mixture to the boil. Add blueberries; cook, uncovered, for 5 minutes or until wine mixture thickens and blueberries are heated through. Cover; refrigerate 2 hours or until cold.
Red wine and blueberry cupcakes
5.Make blueberry compote.
6.Preheat oven to 180°C. Line a 12-hole (⅓-cup/80ml) muffin pan with paper cases.
7.Beat butter, extract, brown sugar, eggs, sifted flour, cocoa and reserved wine mixture in a small bowl with an electric mixer on low speed until ingredients are combined. Increase speed to medium; beat until mixture has changed to a paler colour. Fold in blueberries. Divide mixture into paper cases.
8.Bake about 20 minutes. Stand cakes in pan for 5 minutes before turning, top-side up, onto a wire rack to cool.
9.Place mascarpone, milk and sifted icing sugar in a small bowl; stir to combine.
10.Remove and discard paper cases from cold cupcakes. Place cupcakes in wine glasses. Top with dollops of mascarpone mixture, blueberries and syrup.
