By Mary Frederiksen
Recently, I had the opportunity to sample the 2009 Bouke Red Dessert Wine from the North Fork of Long Island, and was asked to supply a recipe to complement the wine’s primary flavor profile.
With direction from my loving husband Glen, who has the superior palate in our family, I found a recipe that worked.
The wine is made from Syrah and Pinot Noir grapes. The flavors that dominated were blueberry and dark chocolate. (You can read the full review at the link above.) Therefore, the recipe that you see here is for dark chocolate chunk and blueberry cupcakes.
I topped them with raw sugar, but you could ice them with your favorite frosting. Be creative, and don’t think of the calories. In my humble opinion, food tastes much better that way.
Blueberry and Dark Chocolate Cupcakes
One and two-thirds cup all-purpose flour
One half teaspoon baking powder
One quarter teaspoon baking soda
One half cup sugar
One fourth cup maple syrup
One fourth cup softened butter
One fourth cup applesauce
One half cup milk
One cup blueberries
One cup granola
One cup dark chocolate chunks or chips
1. Preheat oven to 350 degrees F.
2. In a small bowl, mix the flour, baking powder and baking soda. Set aside.
3. In a large bowl, mix the eggs and sugar until light and creamy. Mix in the maple syrup, butter and applesauce and beat until smooth.
4. Add the dry ingredients to the wet mixture and stir until just combined.
5. Mix in the milk until smooth.
6. Fold in the blueberries, granola and chocolate chunks. (Do not over-mix, or the cupcakes may become tough.)
7. Fill the cupcake lines to almost full. Bake for 25 minutes or until the tops bounce back when lightly touched.
8. Cool, then sprinkle with sugar or frost with your favorite frosting.