Mini Mulled Wine Cupcakes

And because the wintery season has even arrived in Suly, here the recipe for some seasonal cupcakes - mulled wine!

Ingredients (makes 24):
For the dough:
120g butter
120g caster sugar
1 pinch of salt
Zest of 2 clementines
120g flour
1 1/2 baking powder
1/2 tsp. ground cinnamon
1/8 tsp. groun nutmeg
1/4 tsp. ground cloves
2 medium eggs
8 tbsp. red wine
6 tbsp. clementine juice
30g sugar
1/2 cinnamon stick
3 cloves
1 star anise

For the frosting:
100g cream cheese
100g butter
250g icing sugar
Zest of 1/2 clementine

Preparation:

Preheat the oven to 175°C. Mix the (soft) butter, sugar, salt and zest in a bowl and mix until pale and fluffy. In a separate bowl, sift together the flour, baking powder and spices. In a third bowl, lightly beat the eggs, then add them to the butter mix while beating quickly. Then add the flour and lastly 2 tbsp. wine. Fill the mini cupcake forms with batter (2/3 full) and bake for 15-18 minutes (until the tops spring back to the touch and a toothpick comes out clean). 

In a small saucepan, mix together 6 tbsp. of wine and clementine juice and add the 30g sugar and spices. Bring to the boil, stir until the sugar has dissolved, then set aside to infuse. Brush the still warm cupcakes with the syrup and keep the rest for the frosting.

Meanwhile, prepare the frosting by placing the cream cheese in a bowl and beating it until smooth and creamy. In a separate bowl, mix the (soft) butter with 1/3 of icing sugar and cream until pale and fluffy. Continue adding the rest of the sugar, then add the cream cheese. At the end, mix in the zest and remaining syrup. Decorate the (cooled) cupcakes with the topping.