I’m very excited about this recipe because I think it has all you want for Spring and Summer : Cupcakes and a glass of rosé. I’m a super fan of berries and wine. If you haven’t tried raspberries and rosé, I think you are missing out and you need to fix that immediately. This recipe is really easy if you follow all the steps : It has a soft and delicate yellow cake ( you’ll taste rosé and almond), filled with a little bit of a raspberry compote, topped with a rosé and raspberry buttercream frosting.
I chose a wonderful rosé from my favorite winery Castello Di Amorosa. Rosato is a dry rosé of Pinot Noir with hints of fresh berries and rose petals, very refreshing for this time of the year. If you would like to know more about this winery and their wine visit: www.castellodiamorosa.com
Ready for the recipe? Here it goes!
Yield 12 cupcakes
Ingredients:
For the cupcakes:
1/2 cup unsalted butter, at room temperature
1 cup white granulated sugar
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1/2 rosé wine (I used Rosato from Castello Di Amorosa winery)
1/2 teaspoon almond extract
1 1/2 cups all-purpose flour, sifted
2 teaspoons baking powder
1/4 teaspoon salt
For the filling:
1 1/2 cups fresh/frozen raspberries
1/3 cup white granulated sugar (you can add more if you want to)
1 tablespoon of cornstarch
1 1/2 tablespoon of fresh lemon juice
For the frosting:
1 cup rosé wine (I used Rosato from Castello Di Amorosa winery)
1 cup fresh / frozen raspberries
4 cups powdered sugar, sifted
1 cup unsalted butter, at room temperature
pinch of salt
To garnish:
Fresh raspberries
Directions:
For the cupcakes:
1.- Preheat oven to 35o F. Line muffin pan with liners. (I found super cute ones at Home Goods)
2.- In a bowl, mix together flour, baking powder and salt. Set aside.
3.- In a bowl of a stand mixer fitted with paddle attachment, beat butter for about 2 minutes until fluffy, add sugar and mix together on medium high speed until light and creamy, about 4 minutes.
4.- Add the eggs and egg yolk, mixing well after each addition. Add rosé wine and almond extract. By now, you’ll see that the mixture has curdled, but don’t know it will come together again.
5.- Add the flour in 2 batches and beat in low until smooth (do not overmix).
6.- Fill the cupcake liners only 2/3 full. Bake for about 18-20 minutes when the tops start to turn golden or until a toothpick is inserted into the center of the cupcake comes out clean. Let cool for 5 minutes and then remove the cupcakes to the rack to cool completely.
For the filling:
1.-In a small sauce pan, combine all the ingredients and slowly bring to a boil over medium-high heat (keep stirring until thickened for best results).
2.-Let cool completely before filling the cupcakes.
3.- Hold a baked and cooled cupcake in one hand and insert a small paring knife, at an angle, about half way down into the cupcake. Cut out a cone shaped piece out of the center of each cupcake. Fill each with a spoonful of the raspberry compote.
For the frosting:
1.- Combine raspberries and rosé wine in a small saucepan over medium heat. Bring to boil and then simmer until reduced to about 1/4 cup. It will take about 30 minutes so please be patient otherwise you’ll add too much liquid to your frosting.
2.- Pass through a mesh strainer to remove seeds and let cool completely in the fridge.
3.- In a bowl of a stand mixer fitted with paddle attachment, beat butter for about 2 minutes until creamy, add the powdered sugar, salt and reduced raspberry rose sauce until combine. Increase to high and beat until smooth and creamy, about 3 minutes.
4.- Frost the cupcakes. I used Wilton 1 M tip. Decorate with fresh raspberries.
Grab a cupcake and a glass of rosé wine. Enjoy!! Cheers!
