Manischewitz Red Wine Cupcakes {Big Giveaway!} #Hamiltonbeach
Recipe type: Dessert
Cuisine: Jewish
Prep time: 
Cook time: 
Total time: 
Serves: 12
What do you do with extra red wine? Manischewitz Red Wine Cupcakes of course!
  • For the cupcakes:
  • 1 stick (8 tablespoons) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon almond extract
  • ¾ cup Manischewitz or sweet red wine
  • 1 cup all purpose flour
  • ½ cup cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • For the frosting:
  • ½ cup unsalted butter, at room temperature
  • 4 cups confectioner’s (powdered) sugar
  • ¼ cup Manischewitz or sweet red wine
  1. Preheat the over to 350 degrees F and line a muffin tin with cupcake lines.
  2. In your stand mixer, cream together butter and sugar until light and fluffy, about 2-3 minutes. Then add in the eggs and almond extract and mix. Then add in the wine!
  3. Last, add in flour, cocoa powder, baking powder and salt. Mix by hand to combine.
  4. Divide the batter amongst the cupcake tins. Don’t make a mess like me! Bake for 18-20 minutes and let cool for 5 minutes before finishing cooling on a wire rack. While the cupcakes are cooling, make some frosting!
  5. I used my hand mixer for this part. It’s way easier than messing up the whole mixer deal. Mix the butter until it’s light and fluffy.
  6. Then add in the powdered sugar and carefully stir. Add in the wine until your frosting is the desired consistency. Don’t make a mess. Do lick the beaters!
  7. Frost your cooled cupcakes and eat. Preferably with another glass of wine.
Recipe by What Jew Wanna Eat at