Egg-free Chocolate Merlot Cupcakes

I quite often bake something to take for my rowing crew to munch on as a post-outing snack. However, one member of the boat is allergic to eggs, and hence often misses out. To try to rectify this, I modified a recipe for Chocolate Merlot Cupcakes from this Blog. Basically, I approximately halved the recipe and replaced the egg with some non-fat yoghurt. I was pleased with the texture and moistness of the cakes, but a little disappointed with the flavours. I couldn't really taste the Merlot, and they weren't all that chocolatey... If I were to make them again I might try using the same quantity but of reduced Merlot to concentrate the flavour a little, and perhaps add some melted chocolate to the mix? Having said that, given it was my first attempt at egg-free baking, the recipient seemed fairly pleased!!

Modified recipe:

• Heat oven to 190oC
• Stir together 1 1/4 cups plain flour; 1/3 cup cocoa powder; 3/4 cup caster sugar; 1/4 cup dark brown soft sugar; 1tsp baking soda; 1/2 tsp baking powder; 1/4 tsp salt
• In a separate bowl, whisk together 1/2 cup Merlot; 1/2 cup buttermilk; 1/3 cup non-fat yoghurt; 1/4 cup vegetable oil
• Make a well in the dry ingredients, add liquid ingredients and mix well
• Spoon mix into greased/paper-cased cupcake tin (fill to about half full. Recipe makes ~12 largeish cupcakes)
• Bake for ~25mins (until top springs back when lightly pressed)
• Cool in the oven with the door open for ~30mins before moving to a wire rack