Manischewitz Red Wine Cupcakes {Big Giveaway!} #Hamiltonbeach
What Jew Wanna Eat
What Jew Wanna Eat
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Ingredients

  • 18-20 minutes
  • 5 minutes
  • 15 mins Cook time 20 mins Total time 35 mins What do you do with extra red wine? Manischewitz Red Wine Cupcakes of course! Author: Amy Kritzer Recipe type: Dessert Cuisine: Jewish Serves: 12 Ingredients For the cupcakes: 1 stick (8 tablespoons) unsalted butter, at room temperature 1 cup granulated sugar 2 eggs 1 teaspoon almond extract ¾ cup Manischewitz or sweet red wine 1 cup all purpose flour ½ cup cocoa powder ½ teaspoon baking powder ¼ teaspoon salt For the frosting: ½ cup unsalted butter, at room temperature 4 cups confectioner’s (powdered) sugar ¼ cup Manischewitz or sweet red wine Instructions Preheat the over to 350 degrees F and line a muffin tin with cupcake lines. In your stand mixer, cream together butter and sugar until light and fluffy, about 2-3 minutes Then add in the eggs and almond extract and mix. Then add in the wine! Last, add in flour, cocoa powder, baking powder and salt. Mix by hand to combine. Divide the batter amongst the cupcake tins. Don’t make a mess like me! Bake for 18-20 minutes and let cool for 5 minutes before finishing cooling on a wire rack. While the cupcakes are cooling, make some frosting! I used my hand mixer for this part. It’s way easier than messing up the whole mixer deal. Mix the butter until it’s light and fluffy. Then add in the powdered sugar and carefully stir. Add in the wine until your frosting is the desired consistency. Don’t make a mess. Do lick the beaters! Frost your cooled cupcakes and eat. Preferably with another glass of wine. 3.2.2499

Instructions

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