Mulled Wine Cupcakes
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Recipe by Sarah Sibley

Recipe by Sarah Sibley

Mulled Wine Cupcakes

Like mulled wine? Like cake? Then you’ll love these super Christmassy Mulled Wine Cupcakes! They smell divine when they’re baking as well 🙂

Mulled Wine Cupcakes

Mulled Wine Cupcake Recipe

Cook Time: 25 minutes
Author: Sarah Sibley

Ingredients

  • 175 g Soft Butter Stork
  • 175 g Caster Sugar
  • 3 x Medium Eggs
  • 200 g Self-Raising Flour
  • 1 tsp Baking Powder
  • 2 tsps Mixed Spice
  • 1/2 tsp Ground Cinnamon
  • 10 ml Orange Essence
  • 110 ml Red Wine
  • 350 g Fondant Icing Sugar
  • 100 g Unsalted Butter softened
  • A few drops of claret / red food colouring

Instructions

  • Preheat the oven to 325° F / 160° C / 140° Fan / Gas 3.
  • Line a muffin tin with 12 large muffin sized cupcake cases.
  • Cream together the butter and sugar until pale and creamy.
  • Slowly add the beaten eggs.
  • Add 75ml of the red wine and 5ml or the orange essence and mix well.
  • Add the flour, spice and cinnamon and mix thoroughly until smooth.
  • Finally add a small amount of claret or red food colouring and mix thoroughly.
  • Carefully spoon the batter into the cases.
  • Bake for around 25 minutes or until the sponge springs back when pressed lightly.
  • Remove from the tin and leave to cool on a wire rack.
  • Mix together the icing sugar and spice.
  • Add the remaining 35ml of red wine and 5ml of orange essence.
  • Then add the softened butter and mix together until creamy and lump free.
  • If the frosting is not a dark enough colour, add a few drops of claret or red food colouring to get the desired shade.
  • Once the cakes are cool pipe a swirl of frosting onto each cake.
Made this recipe? Don't forget to tag me!@itssarahsibley I love to see all your tasty creations!

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