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.
How to make Mulled Wine Cupcakes...
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 find a similar jam, use cherry jam and mix in some spices like cinnamon and nutmeg, or 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.
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.
Serve the Mulled Wine Cupcakes with a glass of mulled wine, of course!
Recommended equipment & ingredients*
|Cupcake tin||Electric hand mixer||Piping bags|
|Cupcake corer||Brown cupcake cases||Wilton 2D Piping nozzle|
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Mulled Wine Cupcakes
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
- 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 or baking spread
- 400 g Icing sugar
- 1 ½ tsp Milk
- ½ tsp Ground cinnamon
- ¼ 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, 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
If you like this, check out more of my Cupcake recipes!
Or you might like my Christmas recipes!
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