What's Baking?: Mulled Wine Cupcakes

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)

Cupcakes

• 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)
  

Sift together flour, baking powder, salt, cinnamon, and cloves. Set aside. Cream together brown sugar and butter until light and fluffy. Beat in the the eggs, one at a time. Add half of the flour mixture, and beat until just incorporated. Add the wine, and beat it in. Finally, add the remaining flour mixture, and beat until just incorporated.

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.

Frosting

• 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

Combine the red wine and sugar in a small saucepan. Heat over medium heat until the mixture is reduced to a thick syrup of approximately 1/3 c. Off the heat, stir in cinnamon and cloves. Cool completely.

Cream together butter and red wine syrup. Mix in confectioner's sugar and salt until smooth and silky. Frost cupcakes. Devour.