One of my favourite things about Christmas is coming in from the cold winter to a steaming hot mug of Mulled Wine or Cider. I have already filled my home with Spiced Apple & Mulled Wine candles because to me, that is the smell of Christmas.
With that in mind, I’ve been doing some festive baking and, after having a poke around at what was out there, created my Mulled Cider Cupcakes. I somehow managed to get the measurements about right on my first try which is some kind of miracle, but I perfected the recipe on this, my second batch – which my office got to dig into this morning!
The recipe is very straightforward and the icing is just a standard buttercream. I tried a cream cheese frosting and a mulled cider buttercream but the first one tasted weird and the second split so I went back to basics. Luckily, the cupcake has so much flavour, it almost needs a relatively plain, sweet icing – obviously you are welcome to jazz it up however you like! This should make around 12-18 cupcakes depending on the size of your muffin tray/paper cases – I used the left over mixture to make mini cupcakes.
Mulled Cider Cupcakes
Easy | Cook: 20 minutes | Makes 12-18
For the cupcakes:
- 200g self-raising flour
- 100g unsalted butter (Softened)
- 200g soft light brown sugar
- 2 eggs
- 1 tsp mixed spice
- 150ml mulled cider
For the frosting:
- 140g unsalted butter (softened)
- 280g icing sugar
- 1-2 tbsp milk
- Cinnamon – for sprinkling
- Preheat the oven to 200 degrees and line 2 muffin trays with paper cases.
- Beat the butter until soft, then add the sugar and cream the two together. Add the eggs and mix again until smooth.
- Add the flour and mixed spice, then combine until you have a relatively thick batter and all ingredients are incorporated.
- Add the cider, a little at a time, and mix after each addition until you have the desired dropping consistency.
- Spoon the mixture into the paper cases, then place in the oven and bake for 15-20 minutes or until golden brown and risen. Remove from the oven and leave to cool, then place on a wire rack and allow to cool completely.
- For the buttercream, beat the butter until smooth, then add the icing sugar and beat again (this may take a while) until smooth. Add the milk, a little at a time, until you have a smooth, pipe-able icing. You could add vanilla, cinnamon, nutmeg or similar to flavour the icing – around 1 tsp.
- When the cupcakes are cool, pipe or spread the icing onto the cupcakes and sprinkle with a little cinnamon or decorate as desired. Enjoy!