Red Wine Cupcakes with Chocolate Glaze
Posted by hsimpsongrossman on May 25, 2015
My Golden Boy turned 11 today!
Eleven years ago, on the second day of Shavuot (the Jewish Holiday commemorating God giving the Torah to the nation of Israel), Better Half and I rushed to LIJ Hospital to deliver number four.
Luckily for us, both my father and my baby brother stayed with us at the time and we could leave the three (not so old) older ones with them. That day will forever be remembered as the day El Ni·ño got to change a nappy for the first time, a milestone he will never forget, as it was a pretty stinky one.
The baby turned out to be a boy (we didn’t want to know what we were having) and the best looking baby of ours yet (hence the nickname). He was almost as easy a baby as the unbeatable Princess and never stopped smiling (which earned him his second nickname, Smiley).
Upon returning to Israel, his birthday became the easiest to celebrate. Over here, while we celebrate only one day of Shavuot, the following day retains a certain degree of holiness and most kids are off from school, which enables us to have the benefits of a Sunday-like birthday celebration in the middle of the week.
My Golden boy shares many of my food likings, bittersweet chocolate among them. And since Baked Sunday Mornings had these Red Wine Cupcakes with Chocolate Glaze listed for this week’s baking adventure, I suggested them to the birthday boy as a birthday cake. He loved the picture in Baked Occasions (have I mentioned that he is the easiest going of our kids yet?) and I had an opportunity to bake them.
We decided on a movie and popcorn birthday party with these beautiful cupcakes for dessert. Most kids present loved them, though a couple did say they were a bit too intense for them. I had mine without the glaze and love their moist, rich, deep, fragrant crumb.
I used 50 something percent semi sweet chocolate, as I was afraid the kids won’t be up to a more intense kind and barely cut back on the sugar (usually I don’t use more than 3/4 of a cup for an average sized cake), to make it even easier for them to accept the combination of dry red wine and semi sweet chocolate in a sweetmeat.
I think these could be a perfect birthday cake to bring along to the office, as they have a sophisticated air to them on the one hand and don’t require schlepping a knife and plates on the other.
For the full recipe by Matt Lewis and Renato Poliafito as well as my fellow bakers’ creations, please visit Baked Sunday Mornings.
Filed under Muffins and Loafs