Part of my Summer holidays are here to enjoy. Honestly I don’t feel much like writing and would rather be in the kitchen however the plus 30 degrees Celsius temperatures has me rethinking any baking.
The weather is great and I really have the best venue to work from – on the deck, under the gazebo and with a backyard view to die for. Maybe that is part of the problem? Too relaxing.
The best thing of summer is the celebrations, birthdays, weekends to get together , weddings and the like. Nothing says party or fiesta like a deck full of people with a cocktail in hand mingling about.
I am hoping to have a fiesta party just because. Just because food is great and sharing food is even better! We are talking barbecue, tamales in some corn husks I picked up, enchiladas, and some mini fish tacos to start. Can’t forget the cilantro sauce because it is the best! (personally biased on that one, but I make it all the time). It is seriously so good that it can be used on just about anything.
So venue to be back yard. Music to be hip, moving and grooving. Weather (if it cooperates) to be hot during the day and cool down to warm by evening. People- now that is usually a issue during summer as there is so much going on but any friends and neighbours that can make it will surely want to show. It is casual so who can come, will come. Food has been covered off and can be opened up to a potluck of sorts, but what about for dessert?
I made these cupcakes a while ago and I must say they are festive enough to join the party! The fruity fun on top and within the batter are oh so fresh. The wine reduction in the buttercream just screams party! Just look at the colours, they would not seem out of place at all.
I will keep this write up fairly short so you can move onto your own festivities of Summer. Friends and neighbours, I will keep you posted on the backyard party date and fingers crossed it works out with your schedules.
Fruity Fiesta Cupcakes
It's party time! Have a Feista with these fruity cupcakes.
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup sugar
- 2 eggs, room temperature
- 1/2 cup butter, melted
- 1 1/2 tsp vanilla
- 1 orange, juiced and zested
- 1/2 cup sour cream
- 1/2 cup strawberries, chopped
- 1/4 cup blueberries
- 2 cups of red wine
- 1/4 cup sugar
- 1 cup butter, room temperature
- 4-6 cups of icing sugar
- 1/2 tsp vanilla
- 12 blackberries
- 12 slices of orange
- 12 slices of strawberries
Red Wine Buttercream Icing
- In a medium sized bowl shift flour, baking powder, baking soda salt and sugar.
- In a separate bowl whisk together the eggs, melted butter, vanilla, sour cream and orange zest.
- Add half of the flour mixture to the wet ingredients and stir until just about combined. Add in the other half of the flour mixture and stir until just about combined. Fold in the strawberries, blueberries, orange zest. Mix until combined.
- Using a release trigger ice cream scoop evenly fill each cupcake liner until 3/4 full. Place prepared tins in the oven and bake for 15-17 minutes or until a toothpick inserted comes out clean.
- Remove from the oven and set to cool on a wire rack.
- In a medium sauce pan combine the wine and sugar. Stir and bring to a boil over medium heat. Reduce heat a simmer until mixture is reduce to a syrup, about 15-20 minutes. Remove from heat a let cool.
- Using a stand mixer, beat the butter until light and fluffy to the point where the yellow colour is removed. Add in icing sugar one cup at a time to a total of 3 cups. While the mixture is still going, add in the cooled red wine syrup. Add in the remaining cups of icing sugar one at a time until the desired constancy is reached.
- Fill a piping bag with the icing and decorate each cupcake. Top each with a blackberry, a slice of orange and slice of strawberry.
Feista Cupcakes. Preheat oven to 350 degrees. Prepare cupcake tins by placing paper cupcake liners in each spot.
Red Wine Buttercream Icing
You can prepare the red wine syrup in advance an store in the refrigerator until ready for use in the buttercream icing.