It's that time again! Another What's Baking? challenge. This month's challenge was to make something with fall flavors, preferably other than apple and pumpkin. What a task! When I was pondering what other things come to mind when I think of fall, my mind went from hot apple cider to mulled wine. I love wine in any form, as anyone who knows me well (or even not so well!) knows, but there's nothing better on a chilly fall day than a warm glass of mulled wine. So, I decided to make it in cupcake form! Mulled wine is good. Cupcakes are good. So, wine + cupcakes = extra good!
I combined a couple recipes here and was pretty pleased with the results. I thought the spices turned out a little overpowering in the cupcake, so the recipe below has been adjusted to reflect that. If you're looking for more of a spice cupcake, feel free to double the spices.
Mulled Wine Cupcakes (cupcakes adapted from Missouri Wine, frosting adapted from Sprinkle Bakes)
- 1 ½ cups of flour
- 2 tsp. baking powder
- ¼ tsp. salt
- 1/2 tsp. ground cinnamon
- 1/8 tsp. ground cloves
- 1 cup brown sugar
- ½ cup butter
- 2 eggs
- 2/3 cup red wine (I used a Cabernet Sauvignon from Horton Vineyards)
Portion out into greased muffin tins (I got 10 cupcakes, but the original recipe yield is 12). Bake for 20-25 min at 350 degrees F, or until a toothpick inserted into the center comes out clean. Cool completely.
- 1 cup red wine
- 1/4 cup granulated sugar
- 1 stick of butter, softened
- 1 cup confectioner's sugar, sifted
- Pinch salt
- 1/4 tsp. cinnamon
- Pinch cloves
Cream together butter and red wine syrup. Mix in confectioner's sugar and salt until smooth and silky. Frost cupcakes. Devour.