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5
from 1 vote
Grape Cupcakes Topped with Wine Whipped Cream
Regardless of how you frost the grape cupcakes, these are a perfect choice to serve while sitting outside with a bottle of wine.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
12
cupcakes
Calories:
334
kcal
Author:
Stefani
Ingredients
Grape Cupcake Ingredients
1 1/2
C
all-purpose flour
1
t
baking powder
1/2
t
ground ginger
1/4
t
baking soda
1/2
C
Muscat wine
1/2
C
pineapple juice
3/4
C
sugar
4
T
1/4 cup unsalted butter, melted
4
T
1/4 cup extra-virgin olive oil
2
large eggs
1 1/2
C
red seedless grapes
Muscat Wine Whipped Cream Frosting* Ingredients
1
C
Muscat wine
1/2
C
sugar
1
C
heavy whipping cream
US Customary
-
Metric
Instructions
Grape Cupcake Instructions
Sift flour, baking powder, baking soda, and ginger into a medium-sized bowl.
Combine wine and pineapple juice in a small bowl.
Whisk 3/4 cup sugar, butter, and olive oil in a large bowl until smooth.
Whisk in eggs.
Add flour mixture alternately with wine/juice in 3 additions each, whisking just until smooth after each addition.
Fill cupcake liners 2/3 full.
Sprinkle grapes over batter.
Bake at 400 F for 20 minutes or until top gets slightly brown.
Muscat Wine Whipped Cream Frosting
Bring wine and sugar to a boil in a heavy-bottomed sauce pan.
Reduce heat to medium and let simmer for about thirty minutes.
Remove from heat and bring to room temperature.
Whip heavy whipping cream until it looks like whipped cream.
Add 1/3 C of the muscat wine syrup you just made.
Notes
*This Muscat wine whipped cream frosting went perfectly with the cupcakes, but it worked nicely as a dip for grapes. Yum!
Nutrition
Calories:
334
kcal
|
Carbohydrates:
39
g
|
Protein:
3
g
|
Fat:
16
g
|
Saturated Fat:
7
g
|
Cholesterol:
64
mg
|
Sodium:
46
mg
|
Potassium:
132
mg
|
Sugar:
24
g
|
Vitamin A:
460
IU
|
Vitamin C:
1.7
mg
|
Calcium:
42
mg
|
Iron:
1
mg