Monday, January 20, 2014

Chocolate-Pinot Cakes in Marshmallow Fondant {Booze Cakes}

I love making things that fulfill two project commitments at once. So, I decided to make the chocolate wine tasting cake from Booze Cakes for a cookbook review and for the dessert course for my friend Brian's Game of Thrones-themed birthday luncheon. Here are my Chocolate-Pinot Cupcakes in Marshmallow Fondant AKA Horse Heart Cupcakes...


Before I get into the recipes, I have a funny story. My Precise Kitchen Elf came down when I was making these and this was his response - 

"Mom, you know that hearts have three valves, right? Not four valves. Or two. Oh, and they aren't just red and black. They have some blue and purple. Though for small animals, you won't see a lot of blue. What kind of animal heart is that supposed to be?" 

Horse

"Then you definitely need more colors."

Please leave the kitchen.

   adapted from the Wine Tasting Cakes recipe in Booze Cakes
by Krystina Castella and Terry Lee Stone

Before I baked these, a friend tried the Rum Torte for the same birthday boy last weekend. That was delicious! I have the entire cookbook bookmarked with notes of when I want to bake some of these cakes. I have desserts picked out for Easter Sunday, for my birthday, for my husband's birthday, and just for fun.

For these Wine-Tasting Cakes, I did swap out the varietal of red wine, used coconut sugar and whole wheat flour instead, and upped the spices. Delicious!

The Cakes
1 C organic butter
2 C organic coconut sugar
4 eggs
1 C pinot noir
2-1/2 C white whole wheat flour
1-1/ t baking powder
1 t ground cinnamon
1/2 t ground nutmeg
1 C dark chocolate

Marshmallow Fondant - dyed red

Cherry Jam, for filling

Preheat the oven to 350 degrees F. Melt your dark chocolate over a low flame until smooth.

In a large mixing bowl, cream the butter and sugar until fluffy. Mix in the eggs and wine. Fold in the flour, baking powder, and spices until completely incorporated. Stir in the chocolate.

Pour the batter into parchment-lined cupcake hollows. Bake for 25-30 minutes until a toothpick inserted into the center comes out clean. Let cool completely.

To assemble, roll out enough fondant to cover each cupcake completely - with a bit extra to form the valves. Slice the cooled cupcakes in half and spoon in some cherry jam. Gently pull the fondant up and around the cakes. Form the heart. Paint details with black gel. Let dry.


Happy birthday, Brian!


I love that the recipes - with the exception of the booze - are all made with things you would likely already have on hand. They are easy to follow and render fantastic, tasty results. This has earned its place on my shelf right next to my one other go-to for making cakes, Perfect Cakes by Nick Malgieri.

Booze Cakes is a lively addition to any baker's arsenal. I highly recommend these confections spiked with spirits, wine, and beer and I can't wait to try my next cake from it. Cin cin!


*Full disclosure: I did receive a complimentary copy of Booze Cakes from the publishers. However, all opinions are 100% accurate and 100% my own

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