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Mulled Wine Cupcake Recipe
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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.
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@itssarahsibley
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