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This is a recipe developed by third generation family member Maureen Davison. Julie requested a recipe that incorporated our Port--Maureen did an outstanding job!
Makes about 36 2-inch cupcakes
Heat oven to 325 degrees.
Sift: ½ cup + 6 Tbl. all-purpose flour
¼ cup cocoa, unsweetened
Mix in: ¾ cup granulated sugar
1tsp. baking powder
3/8 tsp salt
Mix in: ¼ cup melted unsalted butter
3 egg yolks
1 tsp vanilla extract
½ cup Pedroncelli Port
Beat to soft peaks: 5 egg whites (2/3 cup)
Pinch crème tartar
2 Tbl. sugar
Fold into flour-egg mixture.
Pour into paper-lined mini muffin/cupcake pans and bake about 15 min or until springs back when touched.
Remove from oven & cool.
Port Ganache Frosting
Reduce to 2 tablespoons: 1 cup Pedroncelli Port
Melt over bain marie (water bath): 6 oz. semi sweet chocolate
Stir to combine. ½ cup heavy cream
2 Tbl. Pedroncelli Port (not reduced)
Add: 2 Tbl reduced port
Let cool until spreading or piping consistency. Then decorate away.
Pedroncelli Winery ~ A Sonoma County Tradition Since 1927