Red Wine cupcakes: (makes around 12)
1 1/2 c flour
1 1/2 t baking powder
1/4 t salt
1 c sugar
1/2 c vegetable oil
1/2 t vanilla extract
1/3 c red wine (I used Glisson’s Sweet Red Wine)
1/3 c milk
red food coloring
- Preheat oven to 350° F.
- Whisk together flour, baking powder and salt and set aside.
- In a large bowl, whisk together sugar, oil, eggs and extract until smooth.
- Add in the dry ingredients alternating with the wet. The batter will be very liquidy.
- Pour the batter into the cupcake liners and bake for 20-25 minutes, or until a toothpick comes out clean. Let cool in pan for a couple of minutes, and then remove to a cooling rack until room temperature.
Frost with cream cheese frosting — or, even a chocolate or strawberry frosting would be good. Or, if you don’t feel like frosting (like me!), grab some white and milk chocolate chips and stuff your cupcakes (poke down through the top) right after they come out of the oven. YUM!