Ingredients:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/4 cup blackberry preserves
- 1/4 cup Cabernet Sauvignon wine
- 1/4 cup sour cream
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 cup fresh blackberries for garnish
- Powdered sugar for dusting, optional
Instructions:
Preheat your oven to 350F 175C
Line a muffin tin with cupcake liners
In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt
In another bowl, cream together the softened butter and granulated sugar until light and fluffy
Add the egg and vanilla extract to the butter-sugar mixture, and mix until well combined
Stir in the blackberry preserves and Cabernet Sauvignon wine
Gradually add the dry flour mixture to the wet ingredients, mixing until just combined
Finally, fold in the sour cream until the batter is smooth
Divide the batter evenly among the cupcake liners, filling each about two-thirds full
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean
Remove the cupcakes from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely
Once the cupcakes are cool, top each one with a fresh blackberry and dust with powdered sugar if desired
Serve and enjoy these delightful Blackberry Cabernet Cupcakes
