Red-Wine Cake and Red-Wine Cupcakes (Rotweinkuchen und Rotweincupcakes)

/0 Comments/in , /by

Ingredients:

  • 250 g (10.5 oz) of butter
  • 250 g (8.8 oz) of sugar
  • 5 eggs
  • 250 g (8.8 oz) of all-purpose flour
  • 50 g (1.8 oz) of Dr. Oetker Gustin (OR) 50 g (1.8 oz) of corn starch
  • 1 package of Dr. Oetker baking powder (OR) 3 teaspoons of baking powder
  • 2 packages of Dr. Oetker vanilla sugar (OR) 2 teaspoons of vanilla extract
  • 1.5 teaspoons of cinnamon
  • 3 tablespoons of cacao
  • 125 ml (4.2 oz) of red wine
  • 125 g (4.4 oz) of chocolate sprinkles
  • 1 pinch of salt
  • 150 g (5.29 oz) of dark chocolate bar 70%cacao for cake icing
  • 80 g (3 oz) of dark chocolate bar 70% cacao for cupcake icing
  • Spiced gum drops for decoration

Preparation of the batter:

With your handheld mixer, beat the eggs until frothy. Add the sugar, vanilla sugar (or extract), and salt. Beat together until creamy. Add in the red wine and continue beating the batter until the consistency is smooth. Mix the flour, corn starch, baking powder, cinnamon, and cacao together and then sieve it over the egg mixture. On the lowest speed setting, beat the eggs until creamy. Heat up the butter in the microwave until it has melted and then pour it in the batter. Beat again until the butter is completely worked into the batter. Add in the chocolate sprinkles and mix it all with a spoon spatula—starting from the outside to the center.

[Click on pictures to enlarge.]

Baking and finishing of the cake:

Preheat your oven to about 190°C (375°F). Fill your batter in a buttered fluted springform pan 11 inches, place it on the middle rack and bake for about 40 till 45 minutes. After baking, turn the cake immediately upside down on a cooling rack.

(Click on the pictures to enlarge.)

While cooling, heat up the chocolate in a bain-marie. Brush the cake with the melted chocolate and decorate it as you wish. DONE!

Baking and finishing of the cupcakes:

Place the paper cupcake liners in the cupcake form (pan) and with a fill them with the batter about 3/4 of the way with either a gravy spoon or with a decorating bag attached with a batter dispenser tip.

Preheat your oven to about 190°C (375°F). When ready, place the cupcakes on the middle rack and bake for about 20 minutes. When done, place them on a cooling rack.

If you’d like to add the spiced gum drops, cut the bottom off so that they can better stick to the chocolate icing.

For the chocolate icing, heat up the chocolate in a bain marie until melted. Brush the chocolate onto the cupcakes and immediately stick the drops on it. Let the chocolate harden and your cupcakes are ready to be served. Enjoy!