Want to make fun cupcakes for the week-end?
Try these, alcohol infused, Sangria mini cupcakes from Leslie & Brooke of Prohibition Bakery – it is sure to be one of the most popular recipes from their new cookbook which you can order at Amazon.
INSIDE-THE-CUPCAKE: This mini cupcake is filled with wine and pear brandy, with orange juice and zest mixed into its cake for a sweet dessert just like a good Sangria.
the recipe for 48 sangria cupcakes
1 3/4 c. white or red wine
2 tbsp. orange juice
2 tbsp. lemon juice
2 c. sugar
2 oz. powdered pectin (1 pouch)
additional wine, as needed
1/2 lb. unsalted butter or shortening, room temperature
1 lb. powdered sugar
1/8 c. red or white wine
1/8 c. pear brandy
Ingredients: For Cake:
1 c. plain yogurt, 2%
1/3 c. olive oil
1/4 c. orange juice
1 c. sugar
1 1/2 c. flour, AP
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 tbsp. orange zest
1. Preheat oven to 325 °F
2. Prepare mini cupcake tins with liners and set aside.
3. Place flour, baking powder, baking soda, and salt into a small bowl or container and set aside.
4. In a bowl with a stand mixer fitted with a paddle or a whisk, combine sugar, olive oil, orange juice, zest, and yogurt and
mix until well combined.
5. Add eggs 1 at a time and whisk well.
6. Slowly add dry ingredients while whisking and mix until few lumps remain, taking care not to over beat.
7. Fill cupcake tins 2/3 of the way full and bake for 10 minutes.
8. Let cupcakes cool completely before filling or frosting.
1. With a stand mixer fitted with a paddle or electric mixer, beat butter until incorporated.
2. Add powdered sugar and beat. Frosting may be crumbly or very thick at this point.
3. While mixer is running, stream in white wine and pear brandy. For firm pipable frosting, add wine/pear brandy. For a
thinner, home style frosting, add more wine or pear brandy.
4.Transfer to a piping bag if desired.
Filling: [The day before:]
1. Combine wine, pectin, lemon juice, and orange juice into a saucepan. Bring to a boil, stirring frequently.
Add sugar and stir until dissolved
2. Bring the mixture to a hard boil and boil for 1 minute, stirring constantly.
3. Remove from heat and skim off any foam, if necessary. Transfer to a clean, heat proof container and let set in the
refrigerator overnight. The day of:
4. Whisk jam until smooth. Consistency should be like a thick syrup. Slowly whisk in white wine by the tablespoon until
desired consistency is reached.
5. Transfer boozy mixture to a squeeze bottle.
1. When cupcakes are cool, core out each cupcake with a mall pastry tip. If you don’t have a pastry tip, poke a hole into
the middle of the cupcake with a narrow knife (a steak knife would do.)
2. Fill the cavity with the wine jam, taking care not to let it overflow.
3. Frost cupcakes to your liking.
PLEASE EAT RESPONSIBLY