Red Wine Cream Filling
  • 3 egg yolks
  • 1/4 cup sugar
  • 1/4 teaspoon corn starch
  • 1/8 teaspoon salt
  • 3/4 cup Real California Whole Milk
  • 1/4 cup reduced wine *how to in notes*
  • 2 tablespoons Real California Unsalted Butter
  • 1 teaspoon vanilla extract
  • 2 drops burgundy food coloring (Americolor)
  • 1 drop red-red food coloring (Americolor)
  1. Bring 3/4 cup whole milk to a simmer (small bubbles around the edge) in a medium saucepan
  2. In medium bowl mix egg yolks, sugar, corn starch
  3. When milk simmers, slowly add it to the egg mixture and whisk while adding it so the eggs don’t curdle.
  4. Add wine.
  5. Pour the combined mixture into the saucepan and heat on medium to medium low temperature until mixture is thickened about 3-4 minutes stirring so the sauce is smooth.
  6. Remove from heat.
  7. Whisk in the food coloring, butter and vanilla extract.
  8. Place in bowl, cover with plastic wrap and refrigerate.
1 cup red wine (I used a Cabernet Sauvignon
Boil one cup of red wine until it reduces in half (about 10-12 minutes on medium low heat)

1/4 cup will go into the cupcakes and 1/4 cup will go into the creamy filling
Recipe by Created by Diane at