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Recipe of Red Wine Cupcakes with Cream Cheese Bitumen
Recipe

Red Wine Cupcakes with Cream Cheese Bitumen

40 mins
Low
15
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With this recipe prepare delicious cupcakes of red wine and cream cheese bitumen will fascinate all your guests. It is a novel recipe that has an excellent flavor and will conquer all those who try it. Surely they will love you.

Ingredients

12 portions
  • 115 grams butter
  • 220 grams powdered sugar
  • 3 eggs
  • 220 grams flour, sifted
  • 1 1/2 teaspoons royal baking powder
  • 150 milliliters Red wine, of your choice
  • 1 teaspoon lemon juice
  • 1 teaspoon orange juice
  • enough food coloring gel, magenta
  • 1 1/2 sticks cream cheese, (for the frosting)
  • 1 cup powdered sugar, (for the frosting)
  • 1 teaspoon vanilla extract, (for the frosting)
  • 1 teaspoon Red wine, to taste (for frosting)

Preparation

Preheat the oven to 180 ° C. Prepare a tray with cups. Reservation. Sift the yeast together with the flour and reserve.
In the blender whisk the butter with the sugar until they are well integrated and rinse a little. Pour the eggs one, one, the orange juice and lemon until they are well incorporated; continues beating at medium low speed. Add the flour little by little until it is integrated and the red wine also little by little until all the ingredients are incorporated. After the magenta coloring.
Since the mixture is homogeneous, pour it into the tray with the cups. We bake them for 22-25 minutes depending on their oven and let them cool for 5 minutes in a rack.
For cheese frosting, whisk together with sugar and other ingredients for 5 minutes. Decorate the already cold cupcakes.

TIPS

To decorate your cupcakes you can use the corner of a bag if you have a pastry bag.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (1)
Greey Uscanga Diaz
26/03/2015 22:03:08
rico Prueba es muy original

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