For the Week of February 1st, 2009.
Pinot Noir Cupcakes
with Chocolate and Salted Caramel Glaze
Makes about 30 Cupcakes.
Ingredients
Cupcakes
- 2 cups flour
- 1 cup unsweetened cocoa
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/4 cups pinot noir
Chocolate Glaze
- 2 cups (6 ounces) semi or bittersweet chocolate, chopped**
- 6 tablespoons unsalted butter
- 1/4 cup agave nectar
- 1 teaspoon vanilla extract
Caramel Glaze
- 1 cup cream
- 3/4 cup sugar
- 1/8 cup water
- Pinch salt
- 1 tablespoon butter
- Sea Salt for garnish
To make the cakes:
Preheat the oven to 350 degrees F. In a small bowl, sift together the flour, cocoa, baking soda, and salt. Set aside.
In bowl of kitchen aid, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing for 30 seconds after each. Mix in the vanilla extract. Add the flour mixture in three additions, alternating with the red wine and beginning and ending with the flour. Mix until thoroughly incorporated.
Bake in your cupcake containers of choice for about 20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan for 5 minutes or so, and then remove to a wire rack to finish cooling.
To make the glaze:
Heat the chocolate, butter, and agave in a small saucepan over very low heat until shiny and smooth. Remove from heat and stir in vanilla extract. Spoon over cupcakes.
To make the caramel:
Warm the cream in a small saucepan until heated through, but not boiling.
In a separate pot with high sides(this is important!), heat the sugar and water over high heat, stirring until the sugar is dissolved. When the sugar has dissolved, stop stirring and allow the mixture to come to a boil. When it reaches a medium brown shade, remove it from the burner. (The mixture will continue to cook after you remove it from the heat, so if you wait to see the dark amber color while it is still on the stove, you will run the risk of burning it.) CAREFULLY and SLOWLY pour in the cream, whisking constantly. The cream will cause the mixture to seize and bubble up, pour slowly and don’t burn yourself! Return the pot to the burner, add in the butter and salt, and continue to whisk over low heat until smooth.
Allow the caramel to cool and then refrigerate or freeze until it is thick enough to drop by dollops onto the glazed cupcakes. Sprinkle with fleur de sel. (Any remaining caramel will keep in the refrigerator for quite a while.)
with Chocolate and Salted Caramel Glaze
Makes about 30 Cupcakes.
Ingredients
Cupcakes
- 2 cups flour
- 1 cup unsweetened cocoa
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/4 cups pinot noir
Chocolate Glaze
- 2 cups (6 ounces) semi or bittersweet chocolate, chopped**
- 6 tablespoons unsalted butter
- 1/4 cup agave nectar
- 1 teaspoon vanilla extract
Caramel Glaze
- 1 cup cream
- 3/4 cup sugar
- 1/8 cup water
- Pinch salt
- 1 tablespoon butter
- Sea Salt for garnish
To make the cakes:
Preheat the oven to 350 degrees F. In a small bowl, sift together the flour, cocoa, baking soda, and salt. Set aside.
In bowl of kitchen aid, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing for 30 seconds after each. Mix in the vanilla extract. Add the flour mixture in three additions, alternating with the red wine and beginning and ending with the flour. Mix until thoroughly incorporated.
Bake in your cupcake containers of choice for about 20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan for 5 minutes or so, and then remove to a wire rack to finish cooling.
To make the glaze:
Heat the chocolate, butter, and agave in a small saucepan over very low heat until shiny and smooth. Remove from heat and stir in vanilla extract. Spoon over cupcakes.
To make the caramel:
Warm the cream in a small saucepan until heated through, but not boiling.
In a separate pot with high sides(this is important!), heat the sugar and water over high heat, stirring until the sugar is dissolved. When the sugar has dissolved, stop stirring and allow the mixture to come to a boil. When it reaches a medium brown shade, remove it from the burner. (The mixture will continue to cook after you remove it from the heat, so if you wait to see the dark amber color while it is still on the stove, you will run the risk of burning it.) CAREFULLY and SLOWLY pour in the cream, whisking constantly. The cream will cause the mixture to seize and bubble up, pour slowly and don’t burn yourself! Return the pot to the burner, add in the butter and salt, and continue to whisk over low heat until smooth.
Allow the caramel to cool and then refrigerate or freeze until it is thick enough to drop by dollops onto the glazed cupcakes. Sprinkle with fleur de sel. (Any remaining caramel will keep in the refrigerator for quite a while.)