Wow, OK, that worked. “That” being my promise to make this recipe if I hit two grand on the FROZEN DREAMS Kickstarter today. I did, thus necessitating the assemblage of the ingredients. I was particularly impressed with the way my wife handed me a bunch of muffin cups when I asked, slightly despairingly, whether we even had such an esoteric item. She’s good at that sort of thing.
Anyway: behold! Red Wine Chocolate Mini Muffins!
…Look, folks, there are several useful skills out there that I can legitimately claim to be reasonably skilled in. “Cake decorating” is not one of them. I apparently should not have melted the butter before whipping up the icing; ach, well. They’ll firm up after a few hours in the fridge.
Moe Lane
PS: They taste fine. The wine is a lot more obvious in the frosting than in the cupcake, and eating these pre-chilling is an exercise in gymnastics, but if you have a spare cup of red wine around then this isn’t a bad recipe. Assuming that you want chocolate-wine cupcakes at all.
‘
Getting paid to bake and eat in the name of getting paid to write a book? God bless America.
Damn straight.
Once The Rona leaves and I’m able to hang with .. a certain demographic .. these will be on the menu.
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I may have to bake a test batch in the meantime.
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Mew
LOL. These do not look like the recipe pictures. You might really and truly get these to qualify as “fails”. but as long as they tasted good! that’s all that counts.
Now you need to work on getting bacon crumbles into the recipe!
Oh, they TASTE fine. Although I don’t know if I’m going to regularly make frosting with red wine.
As long as we’re discussing such things,I heartily recommend the addition of bourbon to a chocolate creme pie.
It doesn’t take much, a jigger is more than adequate. That said… a “darker” recipe gives you more room for excessive enthusiasm.