Cheerwine Cupcakes (qty. 15-18)

Cheerwine used was cane sugar version (in 12oz glass bottles). I used 3 TB of Droste cocoa powder but recommend 2, as the chocolate flavor overpowered the Cheerwine and made it hard to detect. The cakes turned out really moist, which was fabulous, but the frosting was a little runny. I recommend using 3 egg whites. The recipes have been modified to reflect my recommendations.

3/4 cup granulated sugar
1/4 cup brown sugar
1 1/2 cups white all-purpose flour
2 tablespoons cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons vanilla
1 tablespoon white vinegar
1 1/2 sticks butter, softened at room temperature
12 ounces Cheerwine

Preheat oven to 350 degrees F. Grease muffin tin and set aside.

Combine first 5 ingredients in large bowl. Add vanilla, vinegar, and butter; combine well. Slowly stir in Cheerwine; beat until smooth.
Pour into muffin tin and bake for 15-17 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes. Finish cooling on wire rack.

Frosting
1 1/2 cups granulated sugar
3 egg whites
12 ounces Cheerwine
1/2 teaspoon almond flavoring


Combine sugar and egg whites in top of double boiler. Add Cheerwine and beat on low speed until blended.
Place over boiling water. Beat constantly on high speed until stiff peaks form. Remove from heat. Add flavoring and beat until frosting is thick enough to spread.