Boozy Valentine’s Baking

This Valentine’s Day, whether you are celebrating with your ‘batter’ half or on your own, eat yourself drunk with Red Wine Red Velvet cupcakes and Rosé Wine cupcakes.

Red Wine Red Velvet Cupcakes

Red wine delights…

This weekend, ditch those traditional red velvet cupcakes and booze it up. Not only are they simple to make, but they are also moist, fluffy – and the red wine lingers after baked (oh yes, you are very welcome). So whip out that Tesco value red wine you’ve been hoarding and get your baking face on!

This recipe was inspired by Stefano Faita. Makes 20 cupcakes.


For the cupcakes:

1 3/4 cups flour

1/2 cup cocoa powder

1 tsp. baking powder

1 tsp. baking soda

2 eggs, room temperature

1 1/4 cups sugar

1/2 cup vegetable oil

1 cup red wine

1 tbsp. vanilla

For the frosting:

Ÿ 700g cream cheese, room temperature (Note: do not buy the Tesco value soft cheese. Also, pat dry your cheese before making the frosting)

Ÿ 170 grams butter, room temperature

Ÿ pinch of salt

Ÿ 1 teaspoon vanilla

Ÿ 350g icing sugar


1. Preheat oven to 180 degrees C/gas mark 4.

2. Combine flour, cocoa, baking powder and baking soda.

3. In another bowl, beat the eggs, sugar and oil together until smooth. Add red wine and vanilla. Mix to combine.

4. Add flour mixture. Stir just to combine.

5. Using 2 spoons or an ice cream scoop, fill each prepared muffin cup about 3/4 full.

6. Bake for 15–18 minutes. (N.B. Don’t open the oven to check on them or they will collapse!)

7. For the frosting, mix the cream cheese, butter, salt and vanilla extract until smooth. Add the icing sugar in batches until smooth.

Rosé Wine Cupcakes

Don’t be fooled by their innocent exterior..

These rosé wine cupcakes were absolutely delicious and they are definitely a better alternative to a bouquet of roses. Makes 20 cupcakes.


For the cupcakes:

1 3/4 self-raising flour

1/2tsp baking powder

2 eggs

1 1/4 sugar

1 cup of rose wine

1/2 vegetable oil

1/2 tsp vanilla extract

1 tbsp rose extract

For the frosting:

Pink food colouring

250g unsalted butter (room temperature)

600g icing sugar

2 tbsp milk

1/2 tsp vanilla extract

1/2 tsp rose extract


1. Preheat oven to 180 degrees C/ gas mark 4.

2. Whisk the eggs, sugar, wine, oil, vanilla extract and rose extract together until smooth and evenly mixed.

3. Slowly add in the flour and baking powder into two batches.

4. Mix until smooth

5. Scoop into cupcake cases

6. Bake for 15 minutes

7. For the frosting, whisk butter until pale yellow and soft. Add it three batches of icing sugar, each time whisking until smooth. Add in the extracts and mix

8. Separate a bit of frosting and add the pink food colouring

9. Place the pink frosting on the lining of the frosting bag, add the white frosting in the middle, and pipe those rosettes!

I hope you give these cupcakes a go, and for more cakespiration, check out:

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