Grape Cupcake Man says, “I love grape cupcakes!” Grape Cupcake Man also says, “I need you to lick the Muscat wine whipped cream frosting off of my grape cupcake face – it’s blocking my eyes!”
When I first made Grape Cupcake Man, my in-house food photographer refused to take the photo: “It’s just too weird.” Perhaps I did go a bit overboard, but I wanted to use the whipped cream and I didn’t want to hide the grapes like I did here:
Regardless of how you frost the grape cupcakes (or if you frost them at all), these grape cupcakes are a perfect choice to serve while sitting outside with a bottle of wine, grapes, cheese, and nuts. Enjoy!
Grape Cupcake Topped with Wine Whipped Cream Recipe
I found a most appetizing recipe for a grape cake on the Desert Candy blog and decided to convert it to grape cupcakes. I have included the recipe with my modifications below. The main change I made was to add some ginger and pineapple flavor to replicate the tastes found in my recent punch recipe.
Grape Cupcakes Topped with Wine Whipped Cream
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
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.