I’ve made cupcakes containing wine before – mulled wine cupcakes, wine and cheese cupcakes, malva pudding cupcakes made from a dessert wine, and charoset cupcakes that contain a sweet Kosher for Passover wine. But, I’ve never before achieved a cupcake that tasted just like a glass of wine.
There’s a trick.
To make a cupcake that tastes just like Riesling wine, I didn’t just use Riesling wine in the batter. Although I did use quite a bit of wine, I also used grape seed flour made from Riesling grapes and grape seed oil made from Riesling grapes. The combination of all three gives these cupcakes a triple Riesling punch.
Unfortunately, Riesling flour and Riesling oil are not products that are readily available. I was sent some free product samples from AprèsVin that I used to develop this recipe, and all of the unique products that you need to make these cupcakes can be found there. Even if you do not intend to buy their products, I highly recommend viewing the presentation on their site about how grape flour and grape oil is made – it’s fascinating! Their flours and oils also come in several other wine flavors and my recipe can easily be adapted for your favorite wine.
Ingredients
- Cupcake Ingredients
- 1/2 cup sugar
- 1 cup gluten-free all-purpose flour I use King Arthur brand or regular all-purpose flour
- 1/4 teaspoon xantham gum this is only needed if you use gluten-free flour
- 1 tablespoon Riesling grape seed flour
- 1/4 teaspoon salt
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 large egg
- 1/4 cup Riesling oil you can also use another grape oil or any vegetable oil
- 2 tablespoons sour cream
- 2 teaspoons vanilla extract
- 1/3 cup Riesling wine
- 1/4 cup whole milk
- Frosting Ingredients
- 1/4 cup unsalted butter room temperature
- 4 ounces mascarpone cheese room temperature
- 2 cups powdered sugar
- 1 ripe pear
- Finely chopped walnuts to taste
Instructions
- Cupcake Directions
- Preheat oven to 350 F.
- In a medium-sized mixing bowl, whisk together sugar, all-purpose flour, xantham gum, grape seed flour, salt, baking powder, and baking soda.
- In a small mixing bowl, whisk together egg, oil, sour cream, and vanilla.
- Mix wet ingredients into dry ingredients until just combined.
- Mix in Riesling wine and milk a little bit at a time until just combined.
- Fill cupcake liners 2/3 full.
- Bake for twenty minutes or until a toothpick comes out dry. The cupcakes may have some cracks on the top - this is normal.
- Frosting Directions
- In a medium-sized mixing bowl, mix butter on high speed with an electric mixer for two minutes.
- Add mascarpone and mix until just combined.
- Add powdered sugar a little bit at a time until just combined.
- Peel and slice the pear.
- Puree the pear slices in a food processor.
- Use a sieve to remove any excess liquid from the pear puree.
- Mix two tablespoons of pear puree into the frosting.
- Spread frosting over cooled cupcakes.
- Top with walnuts.
Thanks done share recipes to : www.cupcakeproject.com/2012/08/riesling-cupcakes-with-pear-mascarpone.html