Fifty Shades of Grey Wine Cupcakes
By Prohibition Bakery
Yields 48 mini cupcakes
Ingredients:
½ cup of stout
½ cup of butter
¼ cup of Divine cocoa powder
1 egg
⅔ cup of sour cream
1 cup of flour
1 cup of granulated sugar
¾ tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp vanilla
Filling:
1 cup Fifty Shades of Grey Red Satin wine
1 cup sugar
1 package liquid pectin
Frosting:
½ cup butter, unsalted
¾ box of confectioners sugar
¼ cup scotch
2 arbol chiles
2 ounces milk chocolate
Garnish:
½ cup dried cherries
1 cup Fifty Shades of Grey Red Satin wine
Directions:
For cake:
1. Preheat oven to 325 degrees and pre-line pans.
2. Heat stout and butter in a saucepan until butter is melted, taking care not to boil contents. Once melted, whisk in cocoa powder and vanilla.
3. In a mixing bowl, beat sour cream and egg until combined.
4. In another bowl, combine flour, sugar, baking soda, cinnamon, and salt.
5. Add stout, butter, cocoa powder mixture to mixing bowl gradually.
4. Slowly add dry goods to wet and beat until smooth.
5. In greased or lined cupcake tins, fill 2/3 way. Bake for 10 minutes and let cool on a cooling rack.
For Filling:
Day before:
1. Heat Fifty Shades of Grey Red Satin wine and sugar on high in a large saucepan or pot until it begins to boil.
2. Add in pectin, stirring thoroughly.
3. Bring back to a boil for at least one more minute.
4. Remove from heat, skim off any foam, and transfer to an airtight container.
Day of:
1. Transfer Fifty Shades of Grey Red Satin wine jelly to a bowl. Stir until smooth.
2. Slowly stir in Red Satin one tablespoon at a time until jelly reaches a pourable consistency.
3. Transfer to a squeeze bottle.
For frosting:
1. Transfer ¼ cup scotch to an airtight container.
2. Break two arbol chiles in half and add to scotch, seeds and all.
3. Let sit for twenty minutes.
4. Strain scotch, removing chile husks and seeds,
5. While scotch is infusing, melt 2 ounces of milk chocolate over low heat.
6. Beat softened butter and confectioners sugar on low speed with a standing or hand mixer.
7. Slowly stream in scotch.
8. Add melted chocolate and beat thoroughly.
9. Transfer to piping bag.
Garnish:
1. Let ½ cup of dried cherries sit in 1 cup of Red Satin for at least 24 hours.
2. Strain cherries and let dry for 20 minutes to an hour.
Assembly:
1. When cupcakes are cool, use a small pastry tip to core out the center.
2. Fill the cupcakes with the Fifty Shades of Grey Red Satin wine jelly, using a squeeze bottle.
3. Frost the cupcakes to your liking, either with a piping bag or by hand.
4. Top with cherries.
Here's a link to the full article.
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