Strawberry Sweet Wine Compote Cake Bites

I loved these so much I made them for several events last summer. I based the recipe off One Green Planet's recipe. These use a mini-cupcake tin, which is a perfect bite-sized dessert.


Ingredients:
Strawberry Wine Compote:
1 1/2 cups fresh strawberries (hulled and quartered)
1/2- 3/4 cup sweet wine, such as Riesling, Moscato, Gewürztraminer, or another sweet wine

1/4 cup sugar 

Cupcakes:
3/4 cup almond milk
1 teaspoon apple cider vinegar
1 1/4 cup flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
1/2 cup sugar
1 teaspoon vanilla extract 

baking spray

Sweet Wine Frosting:
1/4 cup vegan margarine, room temperature
1/4 cup vegan shortening
3-3 1/2 cups powdered sugar
2-3 tablespoons sweet wine of your choice (see above) 

Additional fresh strawberries, hulled and quartered

Additional powdered sugar

Directions:
To Make the Compote:

1. Combine the strawberries, wine and sugar in a small pot and heat over medium high heat. The amount of wine depends on your taste. The 3/4 cup measure will provide a fuller flavor, but it will take a little bit longer for the compote to cook down.
2. Bring the compote to a boil, reduce the heat to simmer. Let the compote simmer for about 10-15 minutes, stirring occasionally. The liquid should have reduced by about 3/4 and all of the strawberries should be broken down. 
3. Set aside and allow to cool.

To Make the Cupcakes:

1. Preheat the oven to 350°F and spray a mini cupcake tin with baking spray.
2. Use a whisk or a fork to mix the apple cider vinegar into the almond milk. Set aside.
3. In a large bowl combine the flour, cornstarch, baking powder, baking soda and salt. Whisk or sift the mixture together.
4. Add the oil, sugar and vanilla to the almond milk mixture. Mix well and add to the flour mixture. 
5. Use a whisk to beat the mixture for a minute, getting rid of lumps. (Electronic mixers are good for this.)
6. Pour the strawberry wine compote into the batter and use a spatula to fold it in. Do not completely mixed, you want ribbons of the compote throughout the cupcakes.
7. Pour batter into each cupcake cup about half-full or so and bake for 9-11 minutes, until the cupcakes are golden brown and a toothpick inserted into the center comes out clean. 
8. Allow the cupcakes to cool in the tin for about 10-15 minutes, then transfer them to a cooling rack to cool completely. 

To Make the Frosting:

1. Use an electric mixer to cream the margarine and the shortening together, beating for about 2 minutes. 
2. Add the powdered sugar half a cup at a time with the mixer on low. 
3. After 2 cups of powdered sugar are added, add 2 tablespoons of wine. 
4. Add 1 more cup of powdered sugar. 
5. Beat for 2 minutes on high (as high as your mixer can go without frosting being flung all over your kitchen!). Taste the frosting, add more sugar or wine as needed.
6. Once the cupcakes are completely cooled, frost them with a butter knife or using a pastry bag. 
7. Dust with powdered sugar for a pretty presentation.
8. Store covered at room temperature.

Notes:

• If you are desperate, you can use frozen strawberries for the compote, but they will not make pretty toppings.
• Makes 48 mini-cupcakes, or so.
• By the way, I shared these with a large group of people that I did not tell they were vegan and then once they found out (because 1 person knew I was vegan and saw me eat one, they were amazed.)