Sangria Cupcakes with Buttercream Frosting

12 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
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)
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.