Monday, May 1, 2017

#177 The Case of Red Wine Butterycream Frosting

1/2 cup red wine plus 1 more tablespoon, divided
1-1/2 tablespoons sugar
1/2 cup plus 1 tablespoon vegan baking sticks, softened
1-1/2 cups icing sugar
sprinkles

In a small saucepan over medium heat, cook the 1/2 cup red wine and sugar, stirring constantly, until the sugar is dissolved.

Simmer, stirring occasionally, until the syrup is reduced to about 1-1/2 tablespoons.

Cool.

Beat the vegan baking sticks and beat in the icing sugar gradually. Once the icing sugar is incorporated and you've got a thick frosting consistency, beat in the red wine reduction and the 1 tablespoon wine until the frosting is light and creamy.

Frost your cupcakes.

Decorate with sprinkles.

This recipe makes enough Red Wine Butterycream Frosting for 12 cupcakes.

Becki

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