Name: Mulled Wine Cupcakes
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Ingredients: 200 g Caster sugar; 450 ml Water; 1 Large orange; 175 g Butter or baking spread (softened, unsalted); 175 g Light brown soft sugar; 3 Eggs (large); 175 g Self raising flour; 1/4 tsp Baking powder; 20 g Cocoa powder; 75 ml Red wine; 6 tbsp Mulled wine jam (or cherry jam, or plum jam); 200 g Butter (softened, unsalted); 400 g Icing sugar; 2-3 tsp Milk; 1/2 tsp Ground cinnamon; 1/4 tsp Ground cloves

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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.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Mulled Wine Cupcakes

Make the candied oranges first as they need time to cool and dry. Slice the oranges, then boil them in a sugar syrup for 1 hour and 15 minutes. Then drain them, and put them on a cooling rack. For the sponge, mix the sugar and butter together until smooth. Add eggs, red wine, flour and cocoa powder, and whisk until smooth.

Divide the mixture between the cupcake cases. Bake for 25 minutes until risen. Once the cupcakes are fully cool, use a cupcake corer to make a hole in the centre. Fill them with a mulled wine jam made with cherries, spices and port.

If you can't find a similar jam, use cherry jam and mix in some spices like cinnamon and nutmeg, or you can skip this step. Make the buttercream using icing sugar, butter, ground cloves, cinnamon and milk. Pipe it onto the cupcakes and decorate with the candied orange slices.

What jam is best for the filling?

I used a mulled wine jam that I got at a National Trust shop. You can buy various mulled wine jams online from different brands like Cherry Tree and Harvey Nichols. You could also make your own mulled wine jam, again there are several recipes available online. Or you can use a plum or cherry jam and stir in some spices like cinnamon and nutmeg, and some orange zest or even a cheeky splash of port!

Can you make Mulled Wine Cupcakes alcohol free?

Yes! Instead of red wine, you can use a fruit juice like cranberry, grape or pomegranate.

How long do the cupcakes last for and can they be frozen?

The cupcakes will last for 2-3 days in an airtight container in a cool place. You can freeze both the cupcakes and the buttercream. To freeze them separately, wrap the cupcakes well in cling film or put them in an airtight container. The buttercream can be frozen in a sealed tub. To freeze them decorated, freeze the cupcakes on a plate until frozen solid, then carefully wrap in cling film. Remove the clingfilm when you take the cupcakes out of the freezer to defrost, as if they defrost with it still on it could damage the appearance of the buttercream.

Can you make the cupcakes with plain/all purpose flour?

Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 1 + ½ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.

Serve the Mulled Wine Cupcakes with a glass of mulled wine, of course!

Troubleshooting

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