Red wine and blueberry cupcakes
Indulge in these delicious red wine and blueberry cupcakes - the perfect choice for a delightful dessert or afternoon treat!
- 20 mins preparation
- 20 mins cooking
- Makes 12
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Ingredients
Blueberry compote
- 1 cup (150g) fresh or frozen blueberries
- 2 tablespoon caster (superfine) sugar
- 1 cup (250ml) dry red wine
Red wine and blueberry cupcakes
- 125 gram butter, softened
- 1 teaspoon vanilla extract
- 3/4 cup (165g) firmly packed brown sugar
- 2 eggs
- 1 1/4 cup (185g) self-raising flour
- 1/4 cup (150g) fresh or frozen blueberries
- 250 gram tub mascarpone cheese
- 1 tablespoon milk
- 1 tablespoon icing (confectioner's) sugar
Method
Blueberry compote
- 1Place ingredients in a small bowl. Cover; refrigerate 2 hours.
- 2Drain blueberry mixture over a small saucepan; reserve blueberries.
- 3Heat wine mixture over low heat for 2 minutes or until sugar dissolves; bring to the boil. Remove from heat. Reserve ⅔ cup wine mixture.
- 4Return 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
- 5Make blueberry compote.
- 6Preheat oven to 180°C. Line a 12-hole (⅓-cup/80ml) muffin pan with paper cases.
- 7Beat 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.
- 8Bake about 20 minutes. Stand cakes in pan for 5 minutes before turning, top-side up, onto a wire rack to cool.
- 9Place mascarpone, milk and sifted icing sugar in a small bowl; stir to combine.
- 10Remove and discard paper cases from cold cupcakes. Place cupcakes in wine glasses. Top with dollops of mascarpone mixture, blueberries and syrup.
