Sunday, April 20, 2008
I like to experiment and try new recipes all the time. Sometimes they don't work and go in the trash bin, along with whatever scribbles I have made. Sometimes they work okay and we eat them out of obligation to not throw food away. And then there are times when they are great!
Needless to say those are my favorite times, the house smells wonderful, family begins to linger by the kitchen and ask "What are you making?"
The following cupcakes were a result of those triumphant days!! A couple of months ago, I substituted leftover champagne for the liquid in a simple cake-flour recipe. The results were wonderfully soft, and airy cupcakes (almost like sponge-cake).
After many request on behalf of my pastry adoring family, I baked them again today. However, we only had white wine to use.
The results were still delicious; yet, the texture was a little firmer and denser (resembling pound cake).
I love both versions, give then a try and tell me which your favorite was!!
White Wine Cupcakes
8 oz butter (softened)
16 oz sugar
1.5lb cake flour (sifted)
.5 oz baking powder
½ tsp salt
8 fl oz white wine or champagne
3 food colors
1. Pre-heat oven to 350F Butter 2 8-cupcake pans
2. In a bowl cream butter and gradually add sugar until light and fluffy
3. Add eggs one at a time, beating well after each addition.
4. In another bowl sift flour, baking powder, and salt.
5. Add flour mixture alternatively with wine to mixture, beating after each
6. Pour batter into prepared cupcake pans. Pour 1 drop of desired color on each cupcake and swirl with a toothpick. Switch color after 4 or 6
7. Bake for 20-25 minutes. Cool in pans, then remove and finish cooling.
Yield: 16 Servings