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Riesling/rosemary reduction for cupcake and frosting:
Place 2 cups of Sweet Riesling wine ( I used Boones Farm) in a pot bring to boil, reduce heat and continue to cook until reduced to 1 cup. Remove from heat and add 1 sprig of fresh rosemary, cover and steep for 5 minutes, then remove the rosemary. Cool liquid before using in cupcake and frosting.
Cupcake:
1-1/2 cup granular sugar
2/3 cup softened butter
3 egg whites
1 Tablespoon lemon zest
1 Tablespoon honey
½ cup shredded mackintosh apple (about 1 peeled apple)
¾ cup Riesling/rosemary reduction (see below)
2-3/4 cup flour
1/2 tsp salt
1-Tablespoon Baking Powder
Pre-heat oven to 325 degrees.
In a medium bowl mix together flour, Baking Powder and salt. Set aside.
In another medium bowl add shredded apple, honey, lemon zest and the Riesling/rosemary reduction. Set this aside.
In a larger bowl with an electric mixer, beat together the softened butter and sugar until fluffy. Add one egg white at a time, beating after each egg white addition. Alternately beat in flour mixture and apple/reduction mixture until batter is smooth.
Using miniature cupcake liners, line two 24 miniature cupcake tins. Fill each 3/4 full of batter. Bake 15 minutes. Cool on wire racks, making sure they are completely cool before frosting.
Frosting:
1 cup of butter at room temperature
3 cups confectionary sugar
Pinch salt
1-teaspoon salt
1/3 cup of Riesling Rosemary Jam
2 teaspoons of Riesling Rosemary reduction
In a medium bowl using an electric mixer beat together butter, jam and 2 teaspoons of Riesling Rosemary reduction. Add confectionary sugar and salt slowly until combined. Increase speed to high and beat until smooth, light and fluffy. Scrape sides of bowl in-between mixing to incorporate all ingredients. Frost cupcake (you can use your choice of cake decorating tip, using a circular motion starting at outer edge of cupcake working in towards center). If you do not have cake decorating bags and tips you can put the frosting into a gallon Ziploc bag, seal bag then cut cross wise, across one of the corners opposite the zip seal (about ¼ of an inch) and decorate as described above with cake decorating tip.
Submitted by: Linda C. S.. / Tupper Lake, NY
Amazingly versatile with a unique and distinctive flavor, our delicious blend of Macintosh apples and crisp Riesling wine from the Finger Lakes is accented with fresh, savory rosemary.
This Jam makes an extraordinary glaze for roast pork and is especially delicious with Hudson Valley foie gras, one of our favorite foods!
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Great twist on cupcakes and amazing flavor! Highly recommend!!!
Very tasty, and beautiful to boot!