What kind of red wine should I use?

Use a red wine you like to drink or already have on hand. The flavor of the wine in the cupcakes is mild, so the variety of wine isn't important. You won't need an entire bottle, and you will want to buy a bottle you won't mind drinking. You also don't need anything expensive, so if you already have a bottle of red on hand, that's perfect.

Does alcohol evaporate when baked in a cake?

Some of the alcohol will evaporate during baking, but not all. That said, if you're concerned about alcohol consumption or serving a baked good like these red wine cupcakes to kids, you should consider the amount of alcohol relative to the number of servings. In this recipe, for instance, 8 ounces of wine is used to make 12 cupcakes. That amounts to just over half an ounce of wine per cupcake. With baking, maybe that rounds down to half an ounce. But wine isn't 100% alcohol. Red wine averages 12% alcohol content, so it's 12% of half an ounce of alcohol per cupcake.

Can kids eat food cooked with wine?

Consider the amount of wine used, how long the food is cooked (the longer the food is cooked, the more the alcohol will evaporate), and the number of servings in the recipe. Then, make your own decision about whether that feels okay to you.

What does red wine add to a dish?

Red wine can add fruity, peppery, and savory notes to a dish. The flavor of the wine you use will determine this. Expect that flavor to intensify as it is concentrated during cooking. However, the flavor tends to mellow out more during baking and instead will often add richness and depth.

Spiced Red Wine Cupcakes

Description

Take comfort in the cozy flavors of red wine cupcakes inspired by European Christmas markets. With warm spices and a hint of orange, these cupcakes are perfect for winter and festive occasions.

Ingredients

Units Scale

For the cake

2 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1 cup red wine
1 stick (4 ounces) unsalted butter
1 orange, zested and juiced
1 cup of sugar
1/4 cup brown sugar
1/2 cup sour cream
2 eggs

For the orange cream cheese icing

8 ounces cream cheese, room temperature
4 tablespoons unsalted butter
3-4 cups powdered sugar
orange peel, for decorating
ground cinnamon, for sprinkling

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Instructions

Preheat the oven to 350 degrees F. Line your muffin tin with cupcake liners. Whisk the flour, baking soda, salt, and spices in a large mixing bowl to combine.
In a small saucepan, heat the wine over low heat. When hot, add the butter and allow to melt. Stir in the orange zest and sugars until combined. Remove from the heat and let cool for about 5 minutes.
In a small bowl, whisk together the sour cream and eggs. Stir this into the wine mixture until well blended. Pour the liquid ingredient mixture into the dry and fold with a spatula to combine. Divide the cupcake batter evenly among the 12 cups.
Bake for 16-18 minutes or until a toothpick stuck into the center of a couple of cupcakes comes out clean.
For the frosting, beat together the cream cheese and butter until smooth and creamy. Add two tablespoons of juice from the juiced orange and continue beating. Add the powdered sugar, about 1/2 cup at a time, beating on low speed until smooth after each addition. Use 3-4 cups of powdered sugar, and keep beating the frosting until fluffy and thick.
Spoon the frosting into a piping bag fitted with your preferred tip. Pipe the frosting onto the cupcakes. Decorate with a piece of orange peel, and sprinkle some cinnamon over the top.

Notes

If you don't want to bother with piping the frosting, you can spoon it over top or dip the cupcakes in the frosting to coat.

Prep Time: 30 minutes
Cook Time: 16 minutes
Category: Holiday
Method: Baking
Cuisine: English