 | Sangria Cupcakes with Buttercream Frosting12 cupcakes Melanie Stracko, Pastry Chef at Mountaintop Lodge in Pocono Pines, PA |
| Ingredients for the Sangria Cupcakes: | |
| • | 1/2 cup The Perfect Purée Red Sangria blend, thawed |
| • | 2 1/2 cups flour |
| • | 1 1/2 tsp. baking powder |
| • | 3/4 tsp. baking soda |
| • | 1/2 tsp. salt |
| • | 3/4 cup sugar |
| • | 2 eggs |
| • | 4 oz. butter |
| • | 1/2 cup sour cream |
| • | 1/2 cup chopped strawberries |
| • | 1/4 cup blueberries |
| • | 1/4 cup red wine |
| Method: | |
| 1. | Preheat the oven to 350º F. |
| 2. | In a small bowl combine the flour, baking powder, baking soda, and salt. |
| 3. | In a mixing bowl, beat the butter and the sugar. |
| 4. | Slowly add eggs, then sour cream, The Perfect Purée Red Sangria and red wine syrup. |
| 5. | Slowly add half of the flour mixture to the liquid, stirring to combine. Repeat with the rest of the flour mixture. |
| 6. | Add the chopped strawberries and blueberries. |
| 7. | Divide the batter among a muffin pan lined with muffin liners. |
| 8. | Bake for 14-16 minutes or until a toothpick inserted in the center comes out clean. |
| Ingredients for the Buttercream Frosting: | |
| • | 1/2 cup The Perfect Purée Red Sangria blend, thawed |
| • | 1 1/4 cups sugar |
| • | 2/3 cup water |
| • | 5 large egg whites |
| • | 1 pound (4 sticks) unsalted butter |
| • | 1/4 tsp salt |
| • | Strawberries, oranges, lavender, and blueberries (garnish) |
| Method: | |
| 1. | Bring 1 cup of sugar and 2/3 cup water to 238º F. |
| 2. | When the temperature reaches 235º F begin to whip the egg whites and remaining 1/4 cup sugar to soft peaks. |
| 3. | With the mixer running, pour the hot syrup in a continuous steam into the whites. Beat until no longer hot, about 5 minutes. |
| 4. | In a separate bowl beat the butter and the salt. |
| 5. | Add the beaten butter to the whipped egg whites and continue to beat; if the mixture curdles beat longer |
| 6. | Add The Perfect Purée Red Sangria. |
| 7. | Pipe onto cooled cupcakes and garnish with strawberries, oranges, lavender and blueberries. |