Mulled Wine Cupcakes

For the mulled wine cupcakes, preheat the oven to 185 °C hot air.

Prepare the ingredients, bring the butter to room temperature and sift the flour to avoid lumps in the batter.

For the cupcakes, beat the butter with the sugar with a mixer until nice and fluffy. Stir in the spices. Crack the eggs and one at a time, beat them well into the batter, adding a pinch of salt.

Sift the cocoa into the flour so that there are no lumps in the batter. Finally, fold in the flour-cocoa mixture.

Empty the batter into a muffin pan lined with muffin cups. Fill only about 2/3 of the cups.

Bake in the oven for about 12 minutes. Let cool well.

In the meantime, make the mulled wine cream by heating the wine with the mulled wine fix and reducing it to about 1/3 and then letting it cool.

While the mulled wine is cooling, make the buttercream. For this, mix the pudding with milk and sugar according to the instructions on the package and also let it cool briefly. Cream butter, powdered sugar and vanilla sugar and add the cooled pudding and beat everything well. Now beat in the reduced mulled wine.

Use a piping bag to pipe the mulled wine cream onto the cooled cupcakes.

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