Individual Grape and Vin Santo Cakes

In some ways I completely remade the recipe and it was/is incredibly delicious. I used one cup of flour and half cup coconut flour to lower the gluten content. I had no wine and no intention of buying any, so - and this is great for those who don't want or can't have alcohol - I had a little homemade shrub remaining (so delicious and healthy, blackberries soaked in apple cider vinegar for two or three days, then pureed, you put a little in a glass and I add sparkling water) - and made the right amount with sparkling water and added that. The fragrance was heavenly and I removed from the oven light, delicious muffins with none of the gooey-ness at the base others complained of.

• africanjade

• Boston

• 6/25/2019

I think the grapes could be left out completely and the cakes/muffins wouldn't suffer. The orange zest is great and the texture is very nice. Don't forget to sugar the tops, they need it.

• buttercream

• Washington, DC

• 11/5/2012

While this recipe came out well, and delivered what it promised, we found the flavor didn't stand out for us. We managed to knock it up a notch by cooking down the leftover orange and grapes into a compote, but it still left a lot to be desired.

• ajman098

• San Luis Obispo, CA

• 11/22/2009

I have made these often since discovering the recipe last December. So easy! So good. The lady at the liquor store got to wondering what I was doing with all the Vin Santo -- so I brought her the recipe too. Rather than fuss with flouring the grapes, I make the batter; fill the muffin tins a third; drop in 4 or 5 grapes; top with the remaining batter; sprinkle with the bit of granulated sugar; bake. (I use regular size muffin tin.) Great warm out-of-the-oven. Like a bit of fruit cake/pie the next day for a snack.

• Morisot

• 5/26/2009

Vin Santo is ridiculously expensive and often hard to find for cooking with. A nice syrupy Muscat was absolutely the way to go. I found that getting them out of the tin as soon as possible resolved the somewhat soggy bottoms issue. They were delicious while still slightly warm and served with the Muscat, but start to loose the subtle flavors the next day.

• Just_Some_Guy

• 4/22/2009

These are just ok. Vin santo added an interesting dimension to the cupcake (because let's face it, that's all these are) but the grapes sank to the bottom (yes, I did flour them) and made it a bit soggy around the bottom and thus, pretty much impossible to get out in one neat piece. If I were to make these again, it would be with either no fruit or something else. I like the idea of grapes, but they just didn't work.

• LumiereDeLaVie20

• Baltimore, MD

• 2/11/2009

while discussing these at dinner, my roommates weren't sure if these were grape muffins or great muffins. i think both are true.

• burkemw

• ann arbor, mi

• 1/20/2009

Easy and very good. Used another dessert wine and made 12 muffins. They had lost a little something texture-wise the next day but were still tasty.

• Anonymous

• West Orange, NJ

• 1/7/2009

I made these in 12 muffin pans. I used a sweet California Dessert Wine called Muscat de Beaulieu. I followed the recipe exactly otherwise and they were delicious- not too sweet but you could taste the wine. In the muffin tins it took 15 minutes. I dusted the top with powdered sugar and ate them while they were still warm! YUM!

• Anonymous

• Bethesda, Md.

• 12/27/2008