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Showing posts from May, 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