Sangria Cupcakes
Sangria Cupcakes are a delightful twist on the classic Spanish drink, bringing flavors of red wine and citrus to moist, flavorful cupcakes, perfect for parties or gatherings.
Ingredients
Cupcake Ingredients
- 115 grams unsalted butter at room temperature
- 220 grams sugar, preferably white
- 3 eggs
- 220 grams flour
- 1 1/2 teaspoons baking powder
- 150 milliliters red wine
- 1 tablespoon lemon juice
- 1 tablespoon orange juice
Cream Ingredients
- 115 grams unsalted butter for the cream
- 300 grams icing sugar for the cream
- 40 milliliters red wine for the cream
- 1 teaspoon lemon juice for the cream
- 1 teaspoon orange juice for the cream
Instructions
Preparation
- Preheat the oven to 180°C and prepare the cupcake mold with cupcake liners.
- In a bowl, mix the eggs, red wine, orange juice, and lemon juice.
- In another bowl, cream the unsalted butter and sugar together until light and fluffy.
- Slowly add the egg mixture to the butter mixture, mixing until combined.
- In a separate bowl, combine the flour and baking powder.
- Gradually add the flour mixture to the wet ingredients, alternating with the red wine, until everything is well combined.
Baking
- Fill the cupcake liners with the batter and bake for about 20 minutes.
- Once baked, let the cupcakes cool.
Cream Preparation
- For the cream, beat the unsalted butter and icing sugar together until smooth.
- Mix in the red wine, lemon juice, and orange juice.
- Frost the cooled cupcakes with the cream.
Notes
Serve your Sangria Cupcakes on a beautiful platter. They are best enjoyed fresh but can be placed in a creative display. Consider adding a slice of orange or a cherry on top for an extra touch. You can store the cupcakes in an airtight container at room temperature for up to three days, or in the fridge for about a week.