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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
Course Dessert
Cuisine European
Keyword Cupcake
Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 580kcal
Author thebakingexplorer

Ingredients

For the candied orange

  • 200 g Caster sugar
  • 450 ml Water
  • 1 Large orange

For the sponge

  • 175 g Butter or baking spread softened, unsalted
  • 175 g Light brown soft sugar
  • 3 Eggs large
  • 175 g Self raising flour
  • ¼ tsp Baking powder
  • 20 g Cocoa powder
  • 75 ml Red wine

For the filling (optional)

  • 6 tbsp Mulled wine jam or cherry jam, or plum jam

For the buttercream

  • 200 g Butter softened, unsalted
  • 400 g Icing sugar
  • 2-3 tsp Milk
  • ½ tsp Ground cinnamon
  • ¼ tsp Ground cloves

Instructions

  • 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 160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases
  • To make the cupcakes, mix together the butter and light brown sugar until smooth, ideally using an electric mixer
  • Add the eggs and red wine, and whisk in
  • Add the self raising flour, cocoa powder and baking powder and whisk in gently
  • 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. If it is too stiff, you can add a little more milk
  • 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

Nutrition

Calories: 580kcal | Carbohydrates: 83g | Protein: 4g | Fat: 27g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 259mg | Potassium: 100mg | Fiber: 1g | Sugar: 68g | Vitamin A: 842IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg