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1. Preheat the oven to 350 degrees.
2. Prepare the muffin pans with paper baking cups.
3. Sift together the flour, sugar, baking soda, baking powder, salt, cinnamon and cocoa powder into the large bowl of an electric mixer.
4. Add the oil, vanilla, eggs and the Cabernet Sauvignon.
5. Beat with the electric mixer at low speed for 30 seconds.
6. Turn the mixer speed to high and continue beating for three minutes, scraping the sides occasionally.
7. Remove the bowl from the mixer and stir in the dried cherries.
8. Pour the batter into the prepared muffin pans.
9. Bake for 20 minutes or until a toothpick inserted comes out clean.
10. Spoon a dollop of whipped cream on the center of the completely cooled cupcakes.
11. Add five to six bits of dried cherries and a dusting of cinnamon or cocoa powder.
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