Mulled Wine Cupcakes with Brandy Butter Italian Meringue Buttercream
Friday December 13 2013
I’ve promised this recipe to a few peeps now, but as per usual, my “problem” is that I tend to just throw stuff in a bowl & hope for the best. I’m mostly kidding, but it is partially true. I have memorized some tried & tested recipes & kinda just add ingredients in quantities that I believe will work. I’ve made this recipe a few times now & did actually jot down notes can you believe!
Here’s what you’ll need – & this will make about 16-18 jumbo cupcakes, or 2 dozen smaller/fairycakes.
MULLED WINE CUPCAKE BATTER
- 3/4 unsalted butter at room temp
- 2 & 1/4 cups brown sugar
- 3 large eggs
- 1 & 1/2 cups mulled wine *
- 2 & 1/4 cups all-purpose/plain flour
- 1 cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- dash of salt
- dash or 2 of cinnamon
- dash or 2 of nutmeg
- dash or 2 of ginger
- orange zest to flavour
As with most cake batters, mix up the butter and sugar until light & fluffy. The dark brown will literally turn to pale brown in a few minutes. Add your eggs, then alternate your mulled wine with the addition of the dry ingredients. Mix until everything’s incorporated. I add in the orange zest and spices at the end. Spoon or scoop your batter into your cupcake cases & bake for about 2o minutes.
* Note – I have tried this with both “homemade” mulled wine & the bottled mulled wine. Really by the time you buy the ingredients to make your own, it costs about double of what the pre-made stuff costs.
BRANDY BUTTER ITALIAN MERINGUE BUTTERCREAM (IMBC)
As per usual, I use Mr Brown’s IMBC recipe, which has not failed me yet. So follow the recipe:
- 5 large egg whites
- 1 cup sugar + 1/4 cup water
- 1/4 cup sugar (I use caster)
up until you get to the adding in the butter part…
I added in a lil over a cup of unsalted butter (a 250g thing of Lurpak), then used 2 x 150g tubs of ready-made brandy butter. Both Tesco’s finest & Sainsbury’s Taste the Difference worked equally well. **
** Note – again, I made the brandy butter from scratch for one of the batches, which, again, came in at more than the price of the pre-made brandy butters. Doh!
Add in another splash or two of brandy or cognac if you wish. I wonder if my husband has noticed the diminishing supply of Hine Rare Fine Champagne VSOP Cognac – whoopsie!
Then pipe onto your cupcakes & decorate as you wish. & ENJOY!!