Mulled Wine Cupcakes

COOKING TIME: 60 MINS

YOU WILL NEED:

† 120g Trex

† 150g caster sugar

† 150g self-raising flour † 3 medium eggs

† 2tbsp milk

† Few drops of vanilla

extract

† 1tsp ground ginger

† ¼ tsp ground cloves

† ½ tsp ground cinnamon † Zest of 1 orange

FOR FILLING:

† 200ml mulled wine † 1½ tbsp cornflour

FOR ICING:

† 240ml milk

† 60g plain flour

† Pinch of salt

† 110g Trex

† 220g caster sugar † 1 tsp vanilla extract † Red food colouring

HOW TO:

1 Preheat the oven to 160oc. Add Trex, sugar, flour, eggs, milk, vanilla extract, ginger, cloves, cinnamon and orange zest to a bowl and whisk until smooth.

2 Pour the mixture in to 12 cases and bake for 25 minutes, before removing and leaving to cool.

3 For the filling, add mulled wine and cornflour to a pan. Heat gently, and whisk continuously until it thickens. Remove from the heat and leave to cool.

4 Use an apple corer to remove the middle of the cupcakes, keeping hold of the centre. Add a spoonful of the mulled wine filling to replace the sponge pieces.

5 For the frosting, whisk the flour and sugar for a few minutes, before adding milk to the mixture. Bring to a simmer on a medium heat, ensuring the mixture doesn’t burn. Pour into a bowl and cover with cling film, then place in the fridge to cool. Whisk the Trex in a mixer before then adding the flour mixture into the Trex mixture – a little at a time until light and fluffy. Add the vanilla extract and salt for flavouring. Add the food colouring to create the festive look.

6 Pipe the icing onto your cakes, and then decorate with red currants and other festive creations.

Serves: 12