7 min read

Nancy’s Cuvée Cupcakes

Suggested Wine Pairing: Seven Ranchlands Nancy’s Cuvée

Ingredients Cupcakes:

1¾ cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 ½ sticks unsalted butter
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
½ cup sour cream
½ cup Cline Cellars Nancy’s Cuvee
3 - 4 drops of Pomegranate Juice/Raspberry Puree to color (*these will add flavor; red dye can be used)

Ingredients Nancy’s Cuvee Buttercream:

1 cup sugar
4 large eggs
4 sticks unsalted butter
1 teaspoon vanilla
3 - 4 tablespoons Nancy’s Cuvee
3 - 4 drops of Pomegranate Juice/Raspberry Puree to color (*these will add flavor; red dye can be used)

Directions:

Preheat oven to 350 degrees. Line a standard muffin tin with 12 cupcake liners
in a medium bowl sift together flour, baking soda, baking powder and salt, set aside. In a separate bowl whisk together sour cream and Cline Cellars Nancy’s Cuvee, set aside. In a mixing bowl cream together butter and sugar until light and fluffy. Beat in one egg at time, beating well each time. Beat in vanilla. With mixer on low speed beat in flour mixture in three batches alternating with the sour cream mixture beginning and ending with flour. Add in drops of pomegranate juice one at a time mixing well until desired color is reached.
Fill each cupcake liner ¾ full with batter and bake for 25 minutes.
Let cool completely before frosting with Nancy’s Cuvee Buttercream

Directions:

Using a heat-proof mixing bowl whisk together eggs and sugar over a saucepan of gently boiling water for approximately 3 minutes until sugar has dissolved in egg whites. (Texture should be smooth, without feeling sugar granules)
Transfer bowl to the mixer with whisk attachment and beat on high for 8 - 10 minutes until stiff peaks form. Begin to add butter in pieces until incorporated. Mix in vanilla and add Nancy’s Cuvee to taste. Add in drops of pomegranate juice one at a time mixing well until desired color is reached.