Blackberry Merlot Cupcakes Recipe
Oberon Merlot, Napa Valley

Pair with Oberon Merlot


3 cups blackberries
1/2 cup Oberon Merlot
1 Tbsp sugar
1 cup flour
1/3 cup plus 2 Tbsp unsweetened cocoa powder
1 cup plus 2 Tbsp sugar
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, melted and warm
2 large eggs
1 tsp vanilla extract
1 cup unsalted butter, room temperature 4-6 cups confectioners' sugar 1/2 cup milk 1 tsp vanilla extract

Blackberry Merlot Cupcakes


Simmer the blackberries, merlot and 1 tablespoon of sugar over medium heat until the berries are soft and falling apart, about 10 minutes. Remove the mixture from heat and blend until liquefied, then strain out the seeds over a fine, mesh strainer and set aside.

Pre-heat the oven to 350°F.

Beat the butter until soft and fluffy, then add the sugar until thoroughly mixed. Add in the cocoa and vanilla, then include the eggs and flour. Slowly mix in the liquid until thoroughly combined. Place liners in each cupcake tin and pour in the cake batter until 3/4 full. Bake the cupcakes for 18 - 22 minutes. Allow the cupcakes to cool completely before frosting.

In a separate bowl, cream the butter with an electric mixer, until it is smooth. With the mixer on low speed, add 4 cups sugar, followed by the milk and vanilla, mixing until the frosting is light and fluffy. Add sugar, as needed, to reach the desired consistency and flavor. Optional: Add 2 tablespoons of the blackberry merlot mixture and combine for color and flavor.

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