Like mulled wine? Like cake? Then you’ll love these super Christmassy Mulled Wine Cupcakes! They smell divine when they’re baking as well 🙂

Mulled Wine Cupcake Recipe

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Cook Time: 25 minutes

Author: Sarah Sibley

Ingredients

• 175 g Soft Butter Stork
• 175 g Caster Sugar
• 3 x Medium Eggs
• 200 g Self-Raising Flour
• 1 tsp Baking Powder
• 2 tsps Mixed Spice
• 1/2 tsp Ground Cinnamon
• 10 ml Orange Essence
• 110 ml Red Wine
• 350 g Fondant Icing Sugar
• 100 g Unsalted Butter softened
• A few drops of claret / red food colouring

Instructions

• Preheat the oven to 325° F / 160° C / 140° Fan / Gas 3.
• Line a muffin tin with 12 large muffin sized cupcake cases.
• Cream together the butter and sugar until pale and creamy.
• Slowly add the beaten eggs.
• Add 75ml of the red wine and 5ml or the orange essence and mix well.
• Add the flour, spice and cinnamon and mix thoroughly until smooth.
• Finally add a small amount of claret or red food colouring and mix thoroughly.
• Carefully spoon the batter into the cases.
• Bake for around 25 minutes or until the sponge springs back when pressed lightly.
• Remove from the tin and leave to cool on a wire rack.
• Mix together the icing sugar and spice.
• Add the remaining 35ml of red wine and 5ml of orange essence.
• Then add the softened butter and mix together until creamy and lump free.
• If the frosting is not a dark enough colour, add a few drops of claret or red food colouring to get the desired shade.
• Once the cakes are cool pipe a swirl of frosting onto each cake.

Made this recipe? Don't forget to tag me!@itssarahsibley I love to see all your tasty creations!