Mulled Wine Cupcakes

We had our first snow of the season the other day, which means it’s time for me to go into full on hibernation mode. I’m kidding (kind of). I can’t wait for skiing/snowboarding season, but I also can’t wait for cozy-up-under-a-blanket-and-drink-warm-beverages season. Which led me to an idea…mulled wine cupcakes. I didn’t know if these were going to be any good, to be completely honest, but they are FANTASTIC.

mulledwine

The Cupcakes:
Mulled red wine cake
Apple cinnamon red wine compote filling
Orange cinnamon buttercream
Fresh oranges and cinnamon sticks

The recipe:

Mulled red wine cake (yields about 20 cupcakes):
2 C cake flour (or 1 3/4 C all purpose flour)
2 1/2 tsp baking powder
3/4 tsp salt
1 tsp cinnamon
1/4 tsp ground cloves
4 oz (1 stick) unsalted butter (room temperature)
1 C sugar
2 tbsp orange zest
1/4 C milk (whole milk is best)
1/3 C red wine
1/3 C apple cider
1 1/2 tsp vanilla extract
3 egg whites

(If you’re in Colorado or any other area above sea level, don’t forget to adjust for high altitude! Just send me a message and I can convert the recipe for you:) )

Apple cinnamon red wine compote filling:
1 apple
3 tbsp sugar
2 tsp cornstarch
1/2 C red wine
Juice from orange zested for cake batter
1/2 tsp cinnamon
1/4 tsp ground cloves

Orange cinnamon buttercream:
1 1/2 C sugar
1/3 C water
150 g egg whites (if you’re using eggs, use the whites from 4 eggs)
1 tsp vanilla
1 lb unsalted butter (room temperature)
2 tbsp orange zest
1/2 tsp cinnamon
1/4 tsp ground cloves

For the cake:
1. Preheat oven to 350ºF.
2. Combine flour, baking powder, salt, cinnamon, and cloves. Whisk and sift thoroughly into another bowl. Set aside.
3. Cream sugar and butter in stand mixer or with hand mixer until light and fluffy.
4. Add half of flour mixture to creamed butter mixture and mix. Add milk and orange zest to mixture and mix. Add rest of flour mixture and mix.
5. In a measuring glass, combine egg whites, red wine, apple cider, and vanilla extract. Whisk well.
6. Add red wine mixture to batter in 3 increments, mixing on high speed for about a minute after adding each increment.
7. Line a cupcake or muffin tin with paper cupcake liners.
8. Fill cupcake tins with batter (about 2/3 of the way full).
9. Bake for 20-25 minutes, or until middle of cupcake is firm to touch.

For the apple cinnamon red wine compote filling:
1. Peel and chop apple.
2. Mix apple, sugar, cornstarch, red wine, orange zest, cinnamon, and cloves together in a saucepan.
3. Bring ingredients to a boil over low heat while stirring routinely. Cook for 4-5 minutes or until thickened and remove from heat.
4. Cover and refrigerate until cool.
5. Once the filling is cool, you’re ready to fill.

For the orange cinnamon buttercream:
1. Combine sugar and water in saucepan, heat on low until boiling.
2. While sugar mixture is heating, whip egg whites, orange zest, cinnamon, cloves, and vanilla with mixer until frothy.
3. Pour boiling sugar mixture into egg white mixture while mixing.
4. Beat on high speed till cool and stiff. This is going to take several minutes.
5. Once the bowl feels cool, switch the mixer to low speed and add in butter in small chunks.
6. Beat for another few minutes on low until buttercream comes together. It will look like cottage cheese for awhile…this is completely normal and happens just before the buttercream pulls together so don’t panic.
7. You’re all ready to frost!

Cozy up and enjoy your wine-infused cupcakes, y’all!

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