Could it be? Red Wine Cupcakes???

As my Sober Wheat-free October looms.... a "last supper" of sorts has been on my mind... then it hit me... Bread and Wine.... the irony was not lost on me.

While trawling the internet I came across a sweet combination of my soon-to-be-forbidden fruit... wine and cupcakes join together... in RED WINE CUPCAKES....
what a concept :) Doubt I will get a chance to bake this weekend, so best keep this recipe for November.

Thanks to Big Fat Baker for blogging the recipe, and We Are Not Martha for the original recipe - check out both interpretations.

Big Fat Baker

Red Wine Cupcakes

Recipe from We are Not Martha (Makes 24 regular sized cupcakes)
Ingredients:

• 1/2 cup unsweetened cocoa powder
• 140g chocolate chips
• 1/2 cup boiling water
• 2 sticks unsalted butter, at room temperature
• 1 1/2 cups sugar
• 4 large eggs
• 1 1/4 cups flour
• 1 1/2 tsp baking powder
• 1 tsp salt
• 3/4 cup red wine of your choice

To Make the Cupcakes:

1. Preheat the oven to 180 degrees Celsius and line cupcake pans withs cupcake liners.
2. In a heat proof/microwave safe bowl combine the cocoa powder and chocolate chips. Pour in the boiling water. Stir until it’s completely melted (I had to microwave mine a little to get it to fully melt).
3. In a large bowl cream together the butter and sugar.
4. Add in the eggs 1 at a time, mixing well between each addition.
5. Sift together the flour, baking powder and salt. Fully mix it into the butter mixture.
6. Then add in half of the chocolate mixture and half of the wine, stir a few times. Then add in the remaining chocolate mixture and wine, stir until combined.
7. Fill the cupcake liners 2/3rds of the way full and bake for 20 minutes (rotate half way through).