There is wine in the frosting. Somehow, somewhere in my life I have reached the point where it is perfectly acceptable and seemingly normal for me to combine my two favorite things – wine and cupcakes – into one delicious dessert. That’s what we have here, the possibility that I may have gone too far.
No. I’ve gone just far enough. In my search for a sangria cupcake recipe I found nothing worth using. It was time to start from scratch. I knew I could use my favorite cupcake and frosting recipe as a base and adapt from there. Substitute orange extra for vanilla, soak with sangria, add a little wine to the frosting, and garnish with some boozy fruit. Done.
I was surprised how well these turned out. I have to admit I was a little apprehensive about putting wine in a cupcake, I just didn’t know if it would taste good. Individually, a cold glass of sangria on a hot day is a delightful treat and a cupcake is lovely any day or night, but together, I was a skeptic. The orange cake is wonderful. Magic happens when you massage zest and sugar, everything is on the fast track to flavor town for sure! Soaking the top with sangria adds flavor, moisture, and color; it tells you that this is a sangria cupcake.
The light purple frosting has just a hint of wine flavor, it’s kind of addicting, I kept needing little “samples” to make sure it tasted alright. The star of the show is the bejeweled, boozy fruit on top. Boozy fruit was a college staple for my roommates and I, and it brings home the sangria flavor and concept. Mixing your wine and dessert is a surprisingly fantastic idea, you should definitely try it out! By the way, the leftover sangria is a delicious accompaniment!
I made these cupcakes for Krystal in honor of her birthday because we enjoy sharing pitchers of sangria together in the summer. Some of my best summer nights were with Krystal, sangria, and a fantastic outside drinking establishment. What better way to celebrate her birthday than with sangria cupcakes! Last year she received margarita whoopie pies, I see the boozy theme here…
One Year Ago – 50 Shades of Grey Cupcakes
Yield – 15 cupcakes
juice of one orange (zest first and save for later)
1/4 cup triple sec
1 apple diced small
8 strawberries diced small
1/2 bottle red wine
1/2 orange cut into small slices
- Add all the ingredients to a jar with a lid.
- Refrigerate overnight.
1 cup sugar
zest of one orange
1 3/4 cup cake flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
1/3 cup non-fat Greek yogurt
1/4 cup vegetable oil
1/2 tablespoon orange extract
2/3 cup milk
1/2 cup sangria from above recipe
- Preheat the oven to 350 ˚F.
- Add the sugar and orange zest to the bowl of a stand mixer. Massage the sugar and zest together for about 30 seconds.
- Add the flour, powder, soda, and salt to the sugar, mix slowly with the paddle attachment.
- Add the butter and beat for several minutes until the mixture becomes nice and crumbly.
- While the mixer is mixing, whisk together the yogurt, oil, eggs, and extract. Pour this in the mixer and combine.
- Slowly add the milk in and turn on high for a few seconds.
- Use a standard size ice cream scoop to portion the batter into lined cupcake pans.
- Bake 14 minutes until a toothpick in a center cupcake comes out clean. Place on a cooling rack.
- Use a toothpick or skewer to poke holes in the top of each cupcake while still warm. Use a pastry brush to apply sangria to each cupcake. Repeat until all the sangria is used up. Let cool completely.
2/3 cup whole milk
1/3 cup red wine
5 tablespoons flour
1 teaspoon orange extract
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
Sangria fruit separated from the liquid and chopped in need be
- In a small saucepan over medium heat, whisk together the milk, wine, and flour. Keep whisking until the mixture becomes smooth and thick resembling pancake batter.
- Remove from the heat, stir in the extract and allow to cool completely.
- Beat together the butter and sugar until light and fluffy – beat for 8 minutes
- Add in the cooled flour/milk mixture and beat until the entire frosting is light and fluffy, about another 5-8 minutes.
- Use a piping bag with a plain tip to pipe a ring on the top of each cupcake. Pipe less frosting on the inside so that you leave an indent in the center of the frosting.
- Pile about 1/2 tablespoon of the sangria fruit in the center.
- Garnish with a fresh orange slice.