If there’s one drink that really says Christmas, it’s got to be mulled wine. I’m pretty sure it’s only drank around Christmas time, and I know a lot of people who consider that after they’ve had their first mulled wine, Christmas is officially here! Also know as ‘gluhwein’ and ‘glogg’, mulled wine is warmed red wine, with sugar and spiced with orange, cinnamon, cloves, nutmeg, star anise, and/or cardamom. These Mulled Wine Cupcakes are made with a red wine chocolate sponge, filled with a mulled wine jam and topped with spiced buttercream and candied oranges.
I made the candied oranges first as they need time to cool and dry. After slicing the oranges, I boiled them in a sugar syrup, then put them on a cooling rack.
For the sponge I creamed the sugar and butter together until smooth.
I added eggs, red wine, flour and cocoa powder, and whisked until smooth.
Then I divided the mixture between the cupcake cases.
They baked for 25 minutes until risen.
Once the cupcakes were fully cooled I used a cupcake corer to make a hole in the centre. I filled them with mulled wine jam made with cherries, spices and port. If you can’t get hold of a similar jam, or don’t fancy making one you can skip this step.
I made a buttercream using icing sugar, butter, ground cloves and cinnamon. Then I piped it onto the cupcakes and decorated them with the candied oranges.
The Mulled Wine Cupcakes really are mulled wine in cake form! All the spices are there, plus the orange, and the sponge and jam both have alcohol and red wine flavour.
Serve the Mulled Wine Cupcakes with a glass of mulled wine, of course!
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Mulled Wine Cupcakes
Chocolate and red wine sponge, filled with mulled wine jam, topped with a spiced buttercream and a candied orange slice
For the candied orange
- 200 g Caster sugar
- 450 ml Water
- 1 Large orange
For the sponge
- 175 g Butter or baking spread
- 175 g Light brown sugar
- 3 Eggs large
- 175 g Self raising flour
- 1/4 tsp Baking powder
- 20 g Cocoa powder
- 75 ml Red wine
For the filling (optional)
- 6 tbsp Mulled wine jam
For the buttercream
- 200 g Butter or baking spread
- 400 g Icing sugar
- 1 1/2 tsp Milk
- 1/2 tsp Ground cinnamon
- 1/4 tsp Ground cloves
Make the candied oranges first. Slice up the orange into 5mm pieces, then cut in half. You should get 12-14 pieces
Put the water and sugar into a pan and bring to the boil
Add the oranges, turn the heat to a simmer and leave to simmer with a lid half covering for 1 hour and 15 minutes, stirring every 15 minutes or so
When they're done, remove with a slotted spoon and put on a cooling rack to drain and dry out for 4-5 hours
Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases
To make the cupcakes, cream together the butter and light brown sugar until smooth
Add the eggs and red wine, and whisk in
Add the self raising flour, cocoa powder and baking powder and whisk in
Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes until a skewer inserted comes out clean. Put them on a rack to cool completely
Use a cupcake corer or a knife to make a hole in the middle of each cupcake
Fill the holes with the jam
To make the buttercream, mix together the butter, icing sugar, cinnamon and ground cloves with a spoon or electric hand whisk, when it starts to come together, add the milk and mix until smooth
Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Or spread on with a spoon
Top with the candied orange slices
Store in an airtight container in a cool place, eat leftovers within 3 days
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