WINES 101 with Patricia Cornwell

OCTOBER 2011:

SPIDER CUPCAKES With Red Sangria

Red Sangria:

Ingredients:

2 bottles red Spanish table wine (1 magnum)
1 cup brandy (if you want to lower the alcohol content, use less brandy)
1/2 cup triple sec
1 cup orange juice
1 cup pomegranate juice
1/2 cup simple syrup, or more to taste
(equal parts sugar and water, heated until sugar dissolves, cooled)
Orange slices
Apple slices
Blackberries
Dark Cherries
DIRECTIONS:
Mix all ingredients together and let stand in a tightly sealed container or pitcher for at least 24 hours in the refrigerator before serving.

RECIPE: SPIDER CUPCAKES

INGREDIENTS: 24 servings; Prep: 35 min.; Bake: 25 min. + cooling

1 package (18-1/4 ounces) chocolate cake mix
2 cups sugar
1/2 cup baking cocoa
1/2 cup butter, cubed
1/2 cup milk
2 teaspoons vanilla extract
12 large marshmallows
chocolate sprinkles
48 M&M's miniature baking bits
192 pieces black licorice (3 inches)

DIRECTIONS:

-Prepare cake mix batter according to package directions.

-Fill 24 paper-lined muffin cups two-thirds full. Bake at 350° for 21-26 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing frompans to wire racks to cool competely.

-For frosting, in a small saucepan, combine the sugar, cocoa, butter and milk. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in vanilla.

-Cool to 110°. Transfer to a large bowl. Beat until thickened and mixture begins to lose its gloss, about 8 minutes.

-Cut marshmallows in half width-wise; place a half on each cupcake. Frost marshmallow and top of cupcake. Dip cupcakes in chocolate sprinkles. Place a dab of frosting on each baking bit and press on cupcakes for eyes.

-For spider legs, use a metal or wooden skewer to poke four holes on opposite sides of cupcakes; insert a piece of licorice into each hole.

YIELD: 2 dozen.