Vegan Mulled Wine Cupcakes

One thing we love about Christmas is the glorious scents that fill our kitchen when we’re doing a bit of festive baking and Anupreet’s Mulled Wine cupcakes certainly tick that box!

Sweet spices, combined with zesty orange and deep full bodied red wine results in cupcakes that are quite literally the food version of our favourite Christmas tipple. And even better…they have no eggs and no butter so they’re completely cool for vegans. Is there anything this girl can’t do!?!?

What’s In It?

  • 160g Caster Sugar
  • 250ml Soya Yoghurt
  • 200g Self Raising Flour
  • 125ml Rapeseed or Sunflower Oil
  • 2 tbsp Cornflour
  • 1 tsp Orange Extract or 2 tsp Orange Zest
  • 1 1/2 tsp Ground Cinnamon
  • 1 tsp Ground Nutmeg
  • 1/2 tsp Ground All-Spice
  • 1 tsp Baking Powder
  • 1/2 tsp Bicarbonate of Soda
  • 4 tbsp Red Wine (Preferably Merlot, or any other dry full-bodied red wine)
To Decorate
  • 250g Icing Sugar
  • 3 tbsp Red Wine (Preferably Merlot, or any other dry full- bodied red wine)
  • Candied Orange or Orange Zest/Peel
  • Ground Cinnamon
  • Edible Gold Dust (optional)

How Do I Make It?

Preheat the oven to 180°C/350°F/Gas Mark 4.

Line a bun tray with 12 cupcake cases.

Cream the sugar and soya yogurt for approximately 30 seconds (10 seconds in a blender/with an electric whisk) or until the mixture is smooth.

Add the oil, orange extract or orange zest and mix well for a further 30 seconds (10 seconds in a blender/with an electric whisk).

Sift together the self-raising flour, cornflour, ground nutmeg, ground all-spice, ground cinnamon, baking powder and bicarbonate of soda and then add to the wet ingredients in three parts, mixing well for 30 seconds (10 seconds in a blender/with an electric whisk) after each addition.

Add the 4 tablespoons of red wine and mix for a further 30 seconds (10 seconds in a blender/with an electric whisk) until lump free and smooth.

Fill each cupcake case until it is 3/4 full, approximately 2 dessertspoons of the cake mixture, and then bake on the middle shelf of the oven for 25 minutes.

Check the cakes are done by inserting a toothpick into the middle of one cupcake and it should come out clean.

Remove from the oven and allow to cool for approximately 10 minutes.

Meanwhile, sift the icing sugar and add 3 tablespoons of red wine a bit at a time to achieve the right consistency. Mix until smooth and glossy.

Cover the tops of each cupcake with 1 dessertspoon of red wine icing and decorate with some candied orange, a sprinkle of orange zest or peel and lightly dust with cinnamon.

If using, sprinkle a little edible gold dust to give it that lovely Christmassy touch!

Eat with a hot festive drink like Eggnog or Mulled Wine! Enjoy!


Anupreet Attridge is a married mum of two who has a passion for fusion cooking and is a self-confessed beauty junkie. She currently teaches Indian Cookery and is also writing her own cookbook. She draws her inspiration from various styles and cultures and focuses on using unprocessed, organic and unrefined ingredients.

You can find out more about here here —> https://artofhealthyliving.co.uk/interview-anupreet-attridge/

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