Saturday, August 17, 2013

Tooty Fruity Sangria Cupcakes

One can only wander through airport bookstores for so long without buying something.  And let's be serious, for me that 'so long' is not really long at all.  While traveling to Hermosa Beach, CA for a work trip, I stumbled upon a Kitson shop with all kinds of odds and ends, thus scoring the amazing cookbook Intoxicated Cupcakes: 41 Tipsy Treats by Kate Legere.  This cookbook is dynamite.  I want to try every single one of the recipes!

Tooty Fruity Sangria Cupcakes
adapted from Tooty-Fruity Sangria Cupcakes in Intoxicated Cupcakes

1 16.5oz box yellow or white cake mix
2 3.4oz boxes instant vanilla pudding mix
3/4 cup canola oil
3/4 cup sangria/red wine
4 large eggs
1 Tbs red food coloring (if desired)
1 cup canned fruit cocktail, drained (I used the 100 calorie version)

8oz (2 sticks) salted butter (at room temperature)
2/3 cup chunky orange marmalade
3 cups confectioners' sugar
1 Tbs heavy whipping cream
1 tsp vanilla extract
1 tsp orange extract
2 tsp sangria/red wine used for cupcakes

Preheat oven to 350 degrees and line cupcake baking tins with cupcake liners.

In a large bowl, mix all cupcake ingredients together until well combined.  Fill the cupcake liners 2/3 full with batter.  Bake for 19-23 minutes or until a toothpick inserted into the center of the cupcake comes out clean.  Let cool in cupcake tin for at least 5 minutes and transfer to wire cooling rack.  Let cupcakes cool completely before icing.

For the icing, cream the butter and sugar together.  Add marmalade and mix until well combined.  Gradually add in the confectioners' sugar and then the remaining ingredients, mixing until everything is well incorporated.  Ice the cooled cupcakes.  I used a bag and tip to ice mine, and the frosting didn't hold as well as I expected.  If this is how you plan on icing your cupcakes, I would recommend placing the icing in the refrigerator for 30 minutes to set before icing.

I chose these as my dessert to take along to a summer barbeque and they were a hit!  The cupcake is moist and delicious while the icing wonderfully compliments the cake.  You could probably even argue that the icing steals the show because it is also just that good.  Seriously.  Make these & enjoy them with a glass of your favorite sangria!  Cheers! 

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