Mulled Wine Cupcakes

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I have been quite busy during these past few months and I haven’t been able to publish anything but things are much calmer now and I hope to be able to keep my blog up to date. Being a huge fan of the holiday season, I wanted to publish a mulled wine or glühwein cupcake recipe that I came upon last year and I really like the end result because you have to admit that there is something about Christmas and baking that go hand in hand.  I used glühwein which I found at Lidl instead of making mulled wine which saves on preparation time. You can also buy glühwein at IKEA. I hope you like it!

Makes 12 cupcakes

Ingredients for mulled wine

175 ml red wine

1 cinnamon stick

4 cloves

zest of half an orange

For the cupcakes

90g butter

200g brown sugar

50g granulated sugar

1 egg plus 1 egg yolk

1 medium glass of mulled wine (175ml)

1 tsp orange essence

1/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/2 tsp ground cinnamon

50g good quality cocoa powder (I used Valrhona)

140g plain flour

For the spiced mascarpone icing

50g unsalted butter at room temperature

zest and juice of half an orange

1/4 tsp ground cinnamon

175g icing sugar

125g mascarpone

Instructions

1) Preheat oven at 180ºC and line a 12-hole muffin tray with cases

2) Heat the wine, spices and orange zest in a pan until it just comes to the boil, then remove from the heat, cover and allow to infuse for at least 30 minutes. Strain before using. I used the gluehwein so I got to skip the preparation of the mulled wine.

3) In a bowl, cream together the butter and sugars until pale and fluffy. Mix in the egg and yolk, then add the mulled wine and essence and beat again. Fold in the dry ingredients.

4) Divide the mixture between the cupcake cases and bake for about 20 minutes or until a skewer comes out clean. Cool in the tin for ten minutes, then put on a rack to cool completely.

Spiced Mascarpone icing

1) Put the butter, orange juice and zest, cinnamon and half the icing sugar in one bowl and beat slowly until smooth. Add the remaining icing sugar and beat again until well combined.

2) Add the mascarpone and beat on a medium speed for about 30 seconds, until just combined. Refrigerate the icing until it is ready to use. Finally, ice each cupcake.

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Enjoy!

International Children’s Day

Educo

Educo, a Non-Profit Organization, is worried about our children’s nutrition as we can not turn a blind eye believing that malnutrition only concerns third world countries. The truth is that malnutrition affects 25% of the children right here in Spain. Just to give you a ball park figures, 2.5 million children are living in poverty. There is no doubt that the economic crisis has touched all of us on some level but unfortunately children being the most vulnerable have taken an important toll. There are currently 500,000 poorer children than in 2007 and 1 out of every 4 does not eat even one well-balanced meal a day. This is definitely food for thought.

Educo has come up with a plan; let’s give families ideas on how to give a child a balanced diet. A sandwich can be a proper meal and it can be made on a low budget of 2 euros.

This is my sandwich…

Ingredients:

– bread

– goat cheese

– anchovies

– preserved cristal peppers

– chives

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Instructions:

Lightly toast the bread then add the ingredients. I like to add the cheese on first so that it melts in a bit with the bread. Then I add the peppers, anchovies and finally I top it off with some finely chopped chives.

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I would like to thank my husband who took interest in this project and ever so kindly made the bread and took the photos.

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Key Lime Pie

Ever since Dexter Morgan brought Camilla Figg a pie of Key Lime Pie to her hospital bed I have been craving this pie but it wasn’t until last December when I finally decided to make it and now I am in love with its fresh tingling flavor. Although it is impossible to find Florida’s key limes here in Madrid, I make it with regular limes and it doesn’t seem to affect the taste much. I am sure all key lime lovers will beg to differ.

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