When you’re feeling for a sangria but a cupcake at the same time, this will definitely change your life! Fruit cupcakes and a boozy buttercream frosting.
Ingredients
Cupcake
- 1½ cups of all-purpose flour
- ¾ cup of sugar
- 1 teaspoon of baking powder
- 1 teaspoon of baking powder
- ¼ cup of butter, softened
- 1 large egg
- 1 teaspoon of vanilla extract
- ½ cup of strawberries, chopped
- ½ cup of blueberries
- 3 tablespoons of orange juice
Frosting
- ½ stick of unsalted butter, softened
- 1½ cups of powdered sugar
- 1 teaspoon of vanilla extract
- ¼ stick of butter, softened
- 1 cup of red wine syrup (2 cups of red wine and ½ cup of sugar reduced to a syrup)
How to Make It
- Preheat oven to 350°F and line muffin pans with paper liners.
- In a large bowl, sift together dry ingredients, except sugar.
- In another bowl, whisk together sugar and egg until fluffy and whisk in your remaining wet ingredients.
- Fold the dry ingredients into your wet ingredients and mix until well combined. Fold in fruits and orange zest.
- Spoon your batter into the muffin cups.
- Bake the cupcakes for 20 - 25 minutes until a wooden toothpick put into the center comes out clean.
- Let the cupcakes cool in the muffin tin for a couple of minutes and then transfer them to a wire rack to cool completely.
- For the frosting, beat the sugar and butter together until smooth and whisk in remaining ingredients. Let sit in refrigerator until ready to be used. Frost cooled cupcakes.