Elviana Red Valentine’s Day Cupcakes

Elviana Red wine


Oh yes…. That sweet holiday when we make a special effort to show those who we love and care about how important they are to us. The smallest gestures can have the biggest impact…. As they say, “it’s the thought that counts”.


We want to share  with you a special Valentine’s treat which we have concocted à la Candoni: Elviana Red Wine Valentine’s Cupcakes.


Is your mouth drooling yet? Ours is…….


Try this recipe because it is simply delicious! This might even be the way into that special someone’s heart!


Elviana Red Cupcakes (makes 8 cupcakes)
Recipe by Sensual Appeal modified by Candoni


1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup + 2 tablespoons unsweetened cocoa powder
3/4 teaspoons baking soda
1/4 teaspoon salt 1 stick unsalted butter, softened
1/3 cup turbinado sugar
4 packets Stevia
1 large egg
1/2 teaspoon pure vanilla extract
3/4 cup Candoni Elviana Red wine


Preheat the oven to 350°. Line a muffin tin with liners or parchment cups. In a bowl, whisk the flour, cocoa powder, baking soda and salt. In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until fluffy, 4 minutes. Add the egg and beat until incorporated. Add the vanilla and beat for 2 minutes longer. Working in two batches, alternately fold in the dry ingredients and the wine, until just incorporated. Scrape the batter into the cups, and bake for about 15 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely.


Elviana Red Wine Buttercream frosting (to cover 8 cupcakes)
Recipe by Sensual Appeal modified by Candoni


  • 1/3 cup Candoni Elviana Red wine + 1/2 tablespoon divided
  • 1 tablespoon granulated sugar
  • 6 tablespoons unsalted butter, softened
  • 1-1.5 cup confectioner’s sugar


Place wine and sugar in a small saucepan and cook over medium heat while stirring constantly until the sugar is all dissolved. Bring to a boil and then let simmer for a while, while stirring sometimes (not constantly). Cook until the syrup is reduced to about  3 tablespoons. Put in a mug, let cool a little bit and then leave in the fridge for a few hours to cool completely. Whisk the butter while adding confectioner’s sugar to it by 1/4 cupful. Cream together to form a frosting. Once a nice consistency is reached (almost all of the required confectioner’s sugar is in), add the wine reduction and continue beating. Add some more confectioner’s sugar. Then add 1/2 tablespoon red wine. Add more confectioner’s sugar if desired.


Try these cupcakes and let us know how they turn out!


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