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Our mulled wine cupcakes are perfect for Christmas celebrations. With a soft spiced sponge, warming mulled wine centre and a sweet buttercream top, these cupcakes are sure to go down a treat this winter.
Ingredients
For the cakes:
150g butter, softened
150g caster sugar
150g self-raising flour
3 medium eggs
2tbsp milk
Few drops of vanilla extract
1tsp ground ginger
¼tsp ground cloves
½tsp ground cinnamon
Zest of 1 orange
For the filling:
200ml mulled wine
1½tbsp cornflour
For the icing:
240ml milk
60g plain flour
Pinch salt
110g vegetable fat such as Trex
110g unsalted butter
220g caster sugar
1tsp vanilla extract
Red or pink food colour
Red currents to decorate (optional)
Magic Sparkles for the frosty effect (optional)
You will also need:
Piping bag with Wilton 2D tip (optional)
That's goodtoknow
Why not pop these delicious cupcakes in a Christmas-themed cupcake box and give them as a gift?
Place all the cupcake ingredients in a bowl and beat until smooth.
Divide the mixture between 12 cases, and bake in the centre of the oven for 25 mins, or until the cakes have risen and are just firm to the touch in the centre.
Remove the cakes from the oven and transfer them to a wire rack to cool before decorating
For the filling:
Add the mulled wine and cornflour to a small pan. Heat gently, whisking continuously until you have a thick gel. Remove from the heat and leave to cool.
When the cakes are cool, use an apple corer to core the cupcakes, keeping the sponge pieces. Add a spoonful of the mulled wine filling to the centre of each cake and replace the sponge pieces.
For the icing:
Whisk the flour into the milk in a small saucepan and heat gently over a low heat until you have a smooth ball of mixture. Cover with cling making sure there is no air between the clingfilm and the top of the bowl, by pushing it down to touch the top of the flour mix. Leave to cool then pop in the fridge for 20 mins
Beat the other ingredients together in a large bowl with an electric whisk until light and fluffy. When the flour mix is cool, add it to the rest of the ingredients spoon by spoon, continuing to beat the mixture with the electric whisk while you drop it in. Beat for a few minutes until smooth and shiny. Add food colouring and beat again.
Ice with a swirl or spread onto the cupcakes and decorate with red currants and magic sparkles.
What do you think of this recipe? Leave us your comments, twists and handy tips.
Your comments
Sarah
I used this recipe for some cupcakes for my Christmas stall today, and I must say that I was thrilled with the result. I found the recipe easy to follow and the results were yummy! Victoria is a genius, thank you.
Your comments
Sarah
I used this recipe for some cupcakes for my Christmas stall today, and I must say that I was thrilled with the result. I found the recipe easy to follow and the results were yummy! Victoria is a genius, thank you.