I made a batch of Dark Chocolate Cupcakes, to be featured in my next post, and had some leftover batter. This resulted in a dozen or so mini-cupcakes. I didn’t want to do the same exact cupcake as my main batch, so I improvised with what was lying around! For me, that’s alcohol :) And so was born the ruby port buttercream frosting!
Ruby Port Buttercream Frosting
1/2 c. butter, room temp.
3 c. powdered sugar
3 tbsp. ruby port
Approach this like any other buttercream: beat the butter until soft and creamy, slowly add in the powdered sugar, then the port, until you reach a desired flavor and consistency. Both the powdered sugar and port are “give or take” measurements and can be adjusted to reflect your own personal tastes.
The color turned out to be a very pale pink. If you want to make more of a statement, feel free to play with food coloring that may reflect a more port-like visual appeal!
Pipe onto cupcakes and enjoy! I would suggest serving the cupcakes with the same port with which you made the frosting.