This month’s IronCupcake Challenge is wine.  Voting will take place at No One Puts Cupcake in a Corner – Vote for me!!!

Credit is due to the Cupcake Project, where the inspiration for the recipe came from.

And now, the recipe…

Sangria Syrup

• 500 mL red wine (I used a cheap-o Merlot that came in a half liter box)
• 2 cups frozen mixed berries
• 1/2 cup granulated sugar

Cupcakes

• 2/3 cup sangria syrup
• 2/3 cup sour cream
• 2 eggs, room temperature
• 2/3 cup sugar
• 3/4 cup unsalted butter, room temperature
• 2 cups sifted flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• dash of salt

Frosting

• 2/3 cup granulated sugar
• 2 egg whites
• 2 sticks unsalted butter, softened
• 1/2 tsp vanilla extract
• sangria syrup to taste

Instructions

Sangria syrup

1. Put wine and berries into a medium saucepan and bring to a boil
2. Mix in sugar
3. Let simmer 15 minutes, or until reduced by about half
4. Let cool
5. Strain syrup from berries (you can save the berries if you want, to fill cupcakes, or to use otherwise; I used a tea filter to strain the syrup)

Cupcakes

1. Sift together flour, salt, baking soda, and baking powder; set aside.
2. Cream the butter and granulated sugar in a large mixing bowl until fluffy and light
3. Add the sour cream and eggs, blending until just mixed
4. Add the flour mixture and the sangria syrup, alternating between the two, but starting and ending with flour.
5. Fill cupcake liners approximately 2/3 full (an ice cream scoop is GREAT for this to ensure the cupcakes are even sizes.
6. Bake at 350 for 20 minutes, or until a toothpick inserted into one comes out clean.
7. Cool 5 minutes in pan, then remove and allow to cool completely on wire racks.
8. Drizzle a bit of sangria syrup over the cupcakes, and allow to sit while you make the frosting.

Frosting

1. Heat egg whites and sugar in a glass bowl over a simmer saucepan of water.
2. Whisk occasionally until the sugar has dissolved and the mixture is frothy.
3. Remove from heat and allow to cool completely.
4. Using a hand mixer, beat 3-4 minutes on medium speed, or until stiff peaks form.
5. Add dash of salt
6. Add softened butter by the tablespoon, ensuring that each addition is incorporated fully before adding the next.
7. Add vanilla extract.
8. Add sangria syrup to taste (start with about 1/4 cup, and add slowly – the wine will not incorporate well with the butter if you add too much too quickly).

Frost, garnish, and enjoy!

Some notes about the IronCupcake Challenge:

The winner will receive the following prizes:

A t-shirt from Dog Bone Art, a Polka Dot Apron from Sweet Cuppin Cakes and Cupcakery Supplies, and a timely treat from UpWithCupcakes.com

Other sponsors include Lots of Sprinkles, CakeSpy, Head Chefs by FiestaProducts, Hello Cupcake, Jessie Steele Aprons, Cupcake Courier, and Taste of Home Books.

Have you tried this sangria cupcake recipe? What did you think? Anything to add?