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5 eggs
1-1/4 c granulated sugar
1-1/4 c all purpose flour
1/2 c merlot
1 c milk
1/2 c butter, softened
1 tsp yeast

Melt butter in milk over low heat, set aside to cool. Combine egg yolks, sugar, flour and yeast, add milk mixture and merlot and combine well. Beat egg whites to firm and fold in to mixture. Pour into cupcake cups. 
Bake at 375 F in a preheated oven for 10 minutes, remove to cool.

Combine 1/2 c dark chocolate and 1/4 c butter in an oven safe bowl. Place in a 200 F oven for about 10-15 minutes to allow the chocolate to melt. Let cool (about 30-45 minutes) stir and then frost cupcakes. Makes 8