Sunday, September 13, 2009

Frutezia cupcakes

Because I "don't" have enough things to do when I'm bored (says the girl who has two perspective drawings to do).
After shopping around with a friend of mine, I found this delightful gift set:
Instant love for this!

and bought it immediately. It's a fully equipped set for the beginning cupcake cook (like me) with: a silicon 4-cup tray, a piping bag, four different nozzles and a small 48 page cookbook. Curiosity begged me to try it out ASAP as the beautiful pictures captivated my imagination. Since my boyfriend's roommate has an overstock of a particular light wine that no one likes, I decided to use it in the culinary pursuit of alcoholic cupcakes.

Vineyard Blend Frutezia(c) Cupcakes
(referenced here is "Cupcake Creations" by Hinkler Books)
-1 egg
-1/3 cup sugar
-1/3 cup of butter, softened
-1/6 cup of milk (fill half a 1/3 cup)
-1/2 cup of self rising flour, sifted
-2/3 tbsp of Vineyard Blend Frutezia Wine*

-1/3 cup of icing sugar (note: since I had none, I used regular sugar, it will be grainy, but just as delicious)
-1/3 cup of butter, softened.
-1/2 tbsp of Vineyard Blend Frutezia Wine
-Cinnamon sugar (found in your local supermarket's spice aisle)

Preheat the oven to 320° F. Line the cupcake tray with non-stick spray.

In a small bowl, lightly beat the egg, add the butter and sugar, then mix until light and fluffy. Add the milk, flour and Frutezia and stir to combine. Whisk until the consistency is light and creamy. If you like, add a few drops of food coloring to make a bigger visual impact.

Divide the mixture evenly between each hole (about 3/4 of the way up, to leave space for their expansion). Bake for 15-18 minutes until risen and firm to the touch.

Allow the cupcakes to cool down and rest on a wire rack until they are ready for the frosting.
They look naked don't they?

While the mini cakes are cooling down, combine the sugar, butter and wine with a spoon (wooden recommended) until well mixed, then whisk until light and fluffy. Spoon mixture into a piping bag with a medium star nozzle (I used a simple Ziplock bag with a corner cut) and set aside until said cakes are cool enough to avoid melting.

When done cooling, pipe the icing onto the cupcakes and sprinkle on some cinnamon sugar to finish. Do enjoy with a cold glass of milk or wine!

Makes 4

*NOTE: The wine used can be replaced with your favorite liquor, just be careful with its strength as it might easily overpower the sweetness in the cupcake.

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