Red Wine Icing Food

RED WINE ICING

Steps:

• In a mixing bowl, beat the butter on low speed with a hand mixer until it becomes light and fluffy.
• Add the red wine and vanilla and mix until combined.
• Add the powdered sugar in batches and mix until fully combined.
• Frost your dessert and enjoy!
• If you are not eating your dessert immediately, you can either pre-frost your dessert and place it in the fridge, or place the frosting in an airtight container and place that in the fridge instead. Either way you will need to leave the dessert/frosting out for about an hour in order to allow the frosting to return to room temperature before serving. I was very disappointed to discover that mine had returned to a butter-like consistency after a few hours in the fridge, but a little research clued me in to letting it sit and soften, and it's great again!

RED WINE CHOCOLATE CAKE WITH VANILLA BUTTERCREAM

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch cake pan.
• Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl and set aside.
• Combine the butter and brown sugar together in a large bowl and beat with an electric mixer at medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. With the mixer on low, add the flour mixture in 3 batches, alternating with the red wine, beginning and ending with the flour, mixing until just incorporated.
• Spoon the batter into the prepared baking pan and smooth the top with an offset spatula. Bake until a wooden skewer inserted into the center of the cake comes out clean, about 35 minutes. Cool completely on a rack.
• For the buttercream: Place the butter in a large bowl and beat with a mixer on medium-high speed until smooth. Add the confectioners' sugar in 3 batches, beating until each batch is incorporated. After adding the last batch, continue to beat until very smooth and lightened, about 3 minutes. Add the vanilla and 1 tablespoon of the half-and-half and beat until incorporated. Add more half-and-half as needed to make the icing a smooth, spreadable consistency. Keep at room temperature until ready to use.
• Spoon the buttercream onto the cake and smooth with an offset spatula. Cut the cake into squares and serve.

RICH DARK CHOCOLATE CAKE WITH RED WINE CHOCOLATE FROSTING

Steps:

• Pre-heat the oven to 180°C Line two cake tins with parchment paper and grease.
• In a large bowl, mix together the flour, sugar, cocoa powder, bicarbonate of soda, baking powder, salt and coffee granules (ie all the dry ingredients).
• Make a well in the middle and add all the liquid ingredients.
• Use a whisk to mix together until completely blended. Don't be alarmed at how runny it is - it's much thinner than a normal cake mix!
• Pour into the two prepared tins and place in the oven for 30-40 minutes, until cooked through - the longer you leave them, the drier they will be. I found 30 minutes to be fine for a light, moist cake, but it will depend on your oven. Use a skewer inserted into the middle to make sure the cake is cooked through. If it comes out clean, you should be fine.
• Turn the cooked cakes out onto a cooling rack and place to one side.
• While they cool, make the frosting: Put the butter, icing sugar and cocoa powder in a bowl and cream together until light and fluffy. Add the cream cheese and mix well. Then, add the red wine a little at a time until it gets a little runnier. Give it a taste; you want to just be able to taste the wine without it being overpowering. Place in the fridge for a few minutes to let it stiffen up slightly.
• When the cake has cooled, spread the frosting on the top of one layer and place the other on top.

CHOCOLATE RED-WINE CUPCAKES WITH MASCARPONE ICING

Steps:

• Preheat oven to 350°F Line 2 muffin pans with muffin cups or coat with nonstick spray.
• In a medium, heatproof bowl, combine cocoa powder with chocolate pieces. Whisk in the boiling water until chocolate is melted and mixture is combined.
• In a large bowl, cream butter and granulated sugar together. Beat in the eggs one at a time, until fully blended. Sift in flour, baking powder, and salt, and mix until just combined.
• Alternating, add the chocolate mixture and wine in batches, mixing well between each addition. Repeat this until batter is smooth. Divide mixture among muffin cups, filling each about 3/4 of the way full.
• Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Let cool in the pan.
• Lightly beat the mascarpone, then add the confectioners' sugar and beat until creamy. Remove the cooled cupcakes from the pan, spread each with icing, and top with a grape half, if desired.

RED WINE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Heat oven to 350ºF.
• Prepare cake batter and bake as directed on package for 24 cupcakes, substituting 1/3 cup wine for the oil. Cool completely.
• Meanwhile, cook granulated sugar and remaining wine in saucepan on medium heat 15 to 18 min. or until reduced to thin glaze, stirring occasionally. Cool completely.
• Beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in powdered sugar; spread onto cupcakes. Drizzle with wine syrup.