Sunday, December 14

Mulled Wine Cupcakes

I had two attempts at Mulled Wine Cupcakes and these turned out the best. They have a spiced sponge with mulled wine filling and are topped with Spiced Mascarpone Frosting and some sugared cranberries.
Makes 12 Cupcakes
150g butter (softened) or soft spread
150g caster sugar
150g self raising flour
3 eggs
2 tablespoon milk
1/2 teaspoon vanilla essence
1 1/2 teaspoon of ground ginger
1 teaspoon all spice
1 teaspoon ground cinnamon
zest of a large orange
1 teaspoon of juice from orange
For the Filling:
200ml mulled wine
1 1/2 tablespoon cornflour
For the Frosting:
50g butter
juice of 1/2 large orange
1/2 teaspoon ground cinnamon
175g icing sugar
125g mascarpone

Preheat the oven to 160C Fan
Mix together flour, spices and orange zest in a bowl and set aside
In a separate bowl, cream the butter and sugar together until light and fluffy
Alternate between adding an egg and some of the flour mix, stirring as you go
Stir in milk, vanilla and orange juice until your batter is fully combined
Bake for around 25 minutes or until cakes spring back when touched then allow to cool on a cooling rack
To make the filling: heat the mulled wine and cornflour in a small pan and stir continuously until the mixture has become a gel consistency. Remove from the heat and leave to cool
Core cakes and spoon a teaspoon of filling inside, covering with the small piece of cake you removed
To make the frosting: Cream the butter with the orange juice, cinnamon and half the icing sugar until smooth, then mix in the remainder of the icing sugar. Add the mascarpone and beat for bout 30 secs then refrigerate until ready to use
Pipe frosting onto cupcakes and top with sugared cranberries. These can be made in advance - find out how here

The other attempt were not so good but they were decorated with Cinnamon Stick Biscuits which  were yummy so I'll share the recipe for soon . . .

See More Christmas Baking ideas here

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