• 1/2 C vegetable shortening
• 6 oz. unsalted butter, softened
• 1 C confectioners' sugar
• 2 Tbsp Cabernet Reduction (see note)

Blend shortening and butter together until fluffy.

Add confectioners' sugar and cocoa. Mix to combine.

Note: In a small saucepan cook the cabernet down by half. Add cab reduction.

If the frosting is too thick add a hint of vanilla or cream to thin it out.

Place in pastry bag and pipe onto cupcakes.

Chocolate Cabernet Cupcakes

source: www.fourpointsfoodie.com