Summer Sangria Cupcakes Recipe: A Delightful Fusion of Fruity Flavors

Summertime calls for a delightful treat that perfectly blends the essence of a refreshing drink with a classic dessert. Enter sangria cupcakes! These one-bowl wonders are a must-try for any baking enthusiast looking to savor the flavors of summer in a sweet and tangy bite.

Oil-based and effortlessly moist, these cupcakes embody simplicity and deliciousness in every bite. Whether you’re gearing up for a summer BBQ or a birthday celebration, these sangria-infused treats are sure to be a hit. With just one bowl for mixing dry and wet ingredients, this recipe promises ease and convenience without compromising on flavor.

So, as we welcome June with open arms, let’s kick off the season with a batch of these stellar sangria cupcakes. Embrace the fruity notes of wine and citrus in a perfect harmony that will elevate your summer gatherings to a whole new level of sweetness.

Ingredients

Creating sangria cupcakes is a delightful experience, and getting the right ingredients is crucial to ensure a perfect blend of flavors. Here’s a breakdown of the components you’ll need for these summer-inspired treats.

Cupcake Base

For the Cupcake Base:

• 1 1/2 cups flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup sugar
• 2 large eggs
• 1 stick butter, melted
• 1 1/2 tsp vanilla extract
• 1/2 cup sour cream
• 1/2 cup chopped strawberries (or less for a lighter touch)
• Zest of 1 orange
• 1/4 cup blueberries or diced apples

Additional Garnish:

• Orange slices
• Strawberry slices
• Blueberries

Sangria Reduction

For the Sangria Reduction:

• 1 cup red wine
• 1/4 cup sugar

Method:

1. In a small pot, bring the sangria to a boil over medium-high heat.
2. Reduce the heat and let it simmer for about 20 minutes or until it reduces by half. Allow it to cool to room temperature.

Sangria Buttercream Frosting

For the Sangria Buttercream Frosting:

• 1 cup (227g) dairy-free salted butter, room temperature
• 3 cups (360g) icing sugar
• 1/4 teaspoon fine sea salt
• 2 tablespoons sangria reduction, room temperature

Additional Decor:

• Fresh fruit for topping
• Extra sangria reduction for drizzling

These delightful ingredients will come together beautifully to create the perfect blend of wine-infused cupcakes that are sure to be a hit at your next summer gathering.

Equipment Needed

To prepare these delectable sangria cupcakes, you will require the following equipment:

• Cupcake oven tray (6 x 2 or a 12-hole tray)
• Wooden spoon or silicone spatula
• Cupcake cases
• Metal sieve
• Piping bag and star-shaped nozzle
• Wire cooling rack
• Stand mixer or mixing bowl

Having these essential tools ready will help you seamlessly create these delightful sangria cupcakes.

Preparation

To ensure these Sangria Cupcakes turn out perfectly, follow these steps to make the sangria reduction, prepare the cupcake batter, and whip up the delightful frosting.

Making the Sangria Reduction

1. Pour 2 cups of red wine into a saucepan over medium-high heat.
2. Stir in 1/4 cup of sugar until dissolved.
3. Reduce the wine until it forms a thick syrup, approximately 15 minutes.
4. Remove from heat and set aside to cool.

Preparing Cupcake Batter

1. Preheat the oven to 355 degrees Fahrenheit.
2. Prepare a vanilla cake mix per package instructions in a large bowl.
3. Fold in chopped strawberries, diced apples, and 1 tablespoon of orange zest.
4. Carefully pour the batter into cupcake liners, filling them about 3/4 full.
5. Bake for about 15 minutes or until a toothpick comes out clean.
6. Once baked, let the cupcakes cool completely.

1. In a mixing bowl, combine 1/2 cup of butter, 1/2 cup of vegetable shortening, and 2 1/4 cups of powdered sugar.
2. Mix until light and fluffy.
3. Add in 1/2 teaspoon of vanilla and continue mixing.
4. Gradually incorporate 3 to 4 tablespoons of the prepared wine reduction.
5. Taste and adjust the amount of wine reduction to achieve your desired flavor.
6. Once the frosting is well combined, it’s ready to top your delicious sangria cupcakes.

Directions

Baking the Cupcakes

1. Preheat the oven to 325 degrees F and prepare mini cupcake tins with liners.
2. Combine flour, baking powder, baking soda, and salt in a bowl and set aside.
3. Using a stand mixer or hand mixer, combine sugar, olive oil, orange juice, zest, and yogurt until well mixed.
4. Add eggs one at a time, whisking well after each addition.
5. Slowly incorporate the dry ingredients into the wet mixture until few lumps remain, being cautious not to overbeat.
6. Fill the cupcake liners about two-thirds full and bake for about 10 minutes.
7. Allow the cupcakes to cool completely before filling or frosting.

1. With a stand mixer or an electric mixer, beat room temperature butter until incorporated.
2. Gradually add powdered sugar and continue beating until well combined.
3. While the mixer is running, stream in white wine and pear brandy to reach the desired consistency.
4. Adjust the frosting thickness by adding more wine or pear brandy as needed.
5. Transfer the frosting to a piping bag for decoration if desired.
6. Fill the center of the cooled cupcakes with the prepared filling using a pastry bag.
7. Pipe the wine-infused frosting onto the cupcakes and garnish with thinly sliced apples if desired.

Serving and Storage

Best Practices for Serving

When serving sangria cupcakes, it’s best to present them on a decorative platter to showcase their vibrant colors and fruity toppings. Ensure they are at room temperature for the best taste experience. Consider pairing them with a chilled glass of sangria for a complete indulgence.

Storage Tips

To maintain the freshness of your sangria cupcakes, store them in an airtight container at room temperature. Avoid direct sunlight or heat sources, as they can alter the flavor and texture. Cupcakes can be refrigerated for up to three days, but it’s recommended to bring them to room temperature before serving for optimal taste.

Conclusion

Sangria cupcakes are a delightful summer treat that combines the refreshing flavors of sangria with the sweetness of cupcakes. By infusing fruity qualities like strawberries, orange zest, and a sangria reduction made from red wine and sugar, these cupcakes offer a unique and indulgent experience. From preparing the batter to crafting the buttercream frosting infused with white wine and pear brandy, every step contributes to the overall deliciousness of these treats. Whether enjoyed at room temperature or paired with a chilled glass of sangria, these cupcakes are sure to impress your taste buds. Remember to store them properly in an airtight container to maintain their freshness and savor the flavors for days to come. Try making these sangria cupcakes for your next summer gathering and treat yourself to a burst of fruity goodness in every bite.