The flavor of this cupcake is hard to place. It’s different and unexpected. Once I tell you that it’s a Riesling cupcake, it all makes sense. You notice the familiar floral notes and mild sweetness that met you that last time that you sipped a glass of Riesling wine. The Riesling cupcake is finished with a pear mascarpone frosting and heavily dusted with finely chopped walnuts, creating a wine and cheese plate experience.
I’ve made cupcakes containing wine before – mulled wine cupcakes, wine and cheese cupcakes, malva pudding cupcakes made from a dessert wine, and charoset cupcakes that contain a sweet Kosher for Passover wine. But, I’ve never before achieved a cupcake that tasted just like a glass of wine.
|Photo courtesy of AprèsVin|
To make a cupcake that tastes just like Riesling wine, I didn’t just use Riesling wine in the batter. Although I did use quite a bit of wine, I also used grape seed flour made from Riesling grapes and grape seed oil made from Riesling grapes. The combination of all three gives these cupcakes a triple Riesling punch.
Unfortunately, Riesling flour and Riesling oil are not products that are readily available. I was sent some free product samples from AprèsVin that I used to develop this recipe, and all of the unique products that you need to make these cupcakes can be found there. Even if you do not intend to buy their products, I highly recommend viewing the presentation on their site about how grape flour and grape oil is made – it’s fascinating! Their flours and oils also come in several other wine flavors and my recipe can easily be adapted for your favorite wine.
Riesling Cupcake Recipe
I made these Riesling cupcakes gluten-free. If this is not important to you, I have included substitutions to use regular all-purpose flour in the recipe below. Also note that the frosting is not supposed to be stiff and pipeable. It is meant to be spread on the cupcakes.
Facebook Shout Outs
A couple of weeks ago, I posted on Facebook that I had discovered a new type of flour and asked you to see if you could guess what it was. Two of you got it right! Huge props to Monica Andersen and Free Range Cookies!!
I also got some help yesterday afternoon on Facebook coming up with the perfect frosting pairing for these cupcakes. Thanks to Rachel Forrest for suggesting pear and Cara Ingenito for recommending mascarpone.
If you aren’t already part of the Cupcake Project Facebook community, come join us so you don’t miss out on the fun!