Tuesday, July 31, 2012

A Toast to the South...Cheerwine Cupcakes

What do you do with leftover Cheerwine just sitting in your fridge?  You introduce your coworkers to a taste of North Carolina with a drink that was "Born in South. Raised in a Glass" with these Cheerwine cupcakes.  If you have never had Cheerwine it is a super cherry flavored soda.  Imagine cherry Dr Pepper that is even more cherry flavored.  The cupcakes are actually cherry chocolate cupcakes with chocolate frosting, and they literally have an entire can of Cheerwine in them.  These were inspired by  a Tasting Table email and recipe for coca-cola cake.  I just happened to have 5 leftover cans of Cheerwine taking up room in my refrigerator from when Charles and I drove to North Carolina earlier this month.  So, I thought I would give them a try.  

The cupcakes came out denser and more the texture of a muffin, but the cherry flavor shines through and goes great with the chocolate cake and frosting.  If you are a fan of Cheerwine grab two cans, pour one in the batter and enjoy the other while making these cupcakes. 

P.S. If you are looking for more Southern recipes or just love the South there is a new social network a couple ladies from Georgia started up called The Southern Coterie and you should totally check it out!

Let me me introduce you to Cheerwine...oh and the butter and sugar are hanging out back there too.

In goes the Cheerwine...alternating between dry and wet ingredients.

Fresh out of the oven...time to make frosting.

Not going to lie, I was definitely craving chocolate while whipping this frosting up and what I really wanted to do was just eat an entire spoonful.  I didn't though and its a good thing because there was just enough frosting for all of the cupcakes.  

Chocolate Cheerwine Cupcakes:
*makes approximately 18 cupcakes
1 1/2 sticks unsalted butter, at room temperature
1 cup sugar
2 cups all-purpose flour
3 tablespoons natural cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 can Cheerwine
1/4 cup whole milk
2 large eggs

Chocolate Frosting:
6 tablespoons unsalted butter, at room temperature
1 1/2 cups confectioners’ sugar
1/4 cup natural cocoa powder
1 teaspoons vanilla extract
1/4 teaspoon salt
1/8 cup skim milk

1. Preheat the oven to 350°. Line a muffin tin with 18 cupcake liners and set aside.

2. In a large mixing bowl, cream together the butter and sugar.  In a medium bowl, whisk together the flour, cocoa powder and salt and set aside. In another medium bowl, whisk together the Cheerwine and milk.

3. Add the eggs, one at a time, to the butter-sugar mixture, scraping down the sides of the bowl as needed. Alternate adding the dry and wet ingredients in three batches, starting and ending with the flour mixture and mixing until just combined. 

4.  Using a cookie scoop, scoop 4 spoonful of batter in to muffin liners so that are approximately 3/4 full. Bake for 16-18 minutes in the center of the oven or until cupcakes are set and a toothpick comes out clean.  Remove from oven and let cool in muffin pan for 2-3 minutes then move to cooling rack to finish cooling.

5. Make the frosting: Using a mixer, beat the butter at medium speed for 3 minutes. Meanwhile, in a medium bowl, sift together the confectioners’ sugar and cocoa powder. Turn off the mixer and add the sugar-cocoa mixture, then combine on low speed. Increase the speed to medium and add the vanilla, salt and milk. Mix for 3 minutes. Place frosting in a piping bag or using a frosting spatula ice the cupcakes with approximately 1 tablespoon of frosting.  Serve at room temperature and Enjoy!

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