Wine and Cheese Cupcakes
Shiraz wine, walnuts, Camembert cheese, and dark chocolate could be wine bar fare at its best. In my cupcake-centric world, however, they are the ingredients in wine and cheese cupcakes.
Servings: 16 cupcakes
- 2 C all-purpose flour
- 3/4 C unsweetened cocoa powder
- 1 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 C unsalted butter room temperature
- 4 oz Camembert cheese
- 1 3/4 C sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/4 C dry red wine I was looking for a wine that would pair well with Camembert and ended up using a Shiraz, thanks to Miranda McElhiney's suggestion on my Facebook page. Feel free to experiment with other wines.
- 1 C walnut halves
In a medium-sized bowl, whisk the flour, cocoa powder, baking soda and salt.
In another medium-sized bowl, beat the butter, cheese, and sugar until light and fluffy.
Mix in the eggs one at a time and beat until incorporated.
Mix in the vanilla.
Alternately mix the dry ingredients and the red wine into the butter mixture until just combined.
Fold in the walnuts. (You can chop them if you prefer, but I liked the nice big chunks.)
Fill cupcake liners 3/4 full.
Bake at 350 F for 20 minutes or until cupcakes bounce back when lightly touched.
Calories: 294kcal | Carbohydrates: 37g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 240mg | Potassium: 131mg | Fiber: 2g | Sugar: 22g | Vitamin A: 265IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 1.6mg