Prepare to tantalize your taste buds with a dessert that's about to become your new obsession! These aren't your ordinary vanilla cupcakes - we're talking about a sophisticated twist that combines the classic comfort of soft, vanilla-infused cupcakes with a luxurious red wine berry topping that will make your guests swoon. Whether you're looking to impress at a dinner party or treat yourself to a gourmet indulgence, this recipe promises to elevate your baking game and create a memorable culinary experience that bridges elegance and comfort.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Dessert
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 2 eggs
- 1/2 cup milk
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1 cup mixed berries
- 1/2 cup red wine
Instructions
- Preheat your oven to 350°F (175°C). Line a standard muffin tin with paper cupcake liners to prepare for baking the cupcakes.
- In a medium mixing bowl, combine 1 1/2 cups of all-purpose flour and 1 tsp of baking powder. Whisk together until well mixed, then set aside.
- In a large mixing bowl, cream together 1/2 cup of unsalted butter and 1 cup of granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add 2 eggs, one at a time, to the butter and sugar mixture, mixing well after each addition. Then, add 2 tsp of vanilla extract and continue to mix until fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, alternating with 1/2 cup of milk. Start and end with the flour mixture. Mix until just combined; be careful not to overmix.
- Evenly distribute the cupcake batter into the prepared muffin tin, filling each liner about two-thirds full.
- Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Once done, remove from the oven and allow the cupcakes to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the red wine berries. In a small saucepan over medium heat, combine 1 cup of mixed berries and 1/2 cup of red wine.
- Bring the mixture to a gentle simmer, stirring occasionally. Allow it to cook for about 5-7 minutes, or until the berries have softened and the wine has reduced slightly.
- Remove the saucepan from heat and let the red wine berries cool to room temperature. This will allow the flavors to meld together.
- Once the cupcakes are completely cooled, top each cupcake with a spoonful of the red wine berries. Optionally, you can add a dollop of whipped cream or a dusting of powdered sugar for an extra touch.
- Serve the vanilla cupcakes with red wine berries immediately, or store them in an airtight container in the refrigerator for up to 3 days.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and milk are at room temperature for a smoother, more consistent batter.
- Don't Overmix: Mix the batter just until ingredients are combined to keep your cupcakes light and tender.
- Check Doneness Carefully: Use the toothpick test - it should come out clean or with just a few moist crumbs.
- Wine Berry Reduction: Choose a medium-bodied red wine that's not too tannic for the best flavor in your berry topping.
- Cooling is Crucial: Let cupcakes cool completely before adding the wine berries to prevent soggy tops.
- Storage Hack: If not serving immediately, store cupcakes and berry topping separately and combine just before serving to maintain the best texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 75mg
