Mulled wine

Mulled wine

Georgia Glynn Smith


Quantity Ingredient
225g unsalted butter, softened
225g caster sugar
pinch salt
2 unwaxed oranges, finely zested
240g self-raising flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
4 medium eggs
2 tablespoons red wine
60ml Plain syrup, mulled wine variation
120g good-quality berry jam
Basic cream cheese frosting, orange and cointreau variation


  1. Preheat the oven to 175°C and line two 12-hole muffin trays with cases.
  2. Place the butter, sugar, salt and zest in a bowl and cream until pale and fluffy. Sift the flour and spices into a separate bowl. Beat the eggs lightly in a jug and slowly add to the butter mixture while beating quickly. If the mixture starts to separate or curdle, stop adding the egg and beat in 2-3 tablespoons of flour to rebind the mixture. Once all the egg has been added, stir in the red wine. Add the flour and fold until just combined.
  3. Using a piping bag or tablespoon, fill the cases until two-thirds full. Bake for 15-20 minutes, depending on your oven. They are cooked when the tops are lightly browned and spring back to the touch. If in doubt, insert a knife or skewer into the centre of each; it should come out clean.
  4. Once cooked, let rest for a few minutes outside of the oven. Brush the tops with the syrup while they are still warm. Remove from the trays and leave to cool completely on a wire rack. Once cold, use a melon baller to hollow out a small hole in the middle of each cupcake and fill with the jam.
  5. To decorate, use the orange and Cointreau frosting and top with a piece of candied orange peel.
Peggy Porschen Parlour
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