Technically this is not really a cupcake, as we know it, but more a miniature bread pudding, flavoured with mixed spice. However, it is very quick and easy to make and tastes delicious! The frosting is a simple buttercream frosting (adapted from the Hummingbird Bakery’s recipe, to which a reduction of red wine and sugar is added. I then decorated them with gold dragees and edible glitter.
Spiced Bread Pudding Cupcakes with Red Wine Frosting
Ingredients (Makes 8 Cupcakes):
- 16oz bread, preferably a few days old
- 4oz caster sugar
- 4oz milk
- 4 egg
- 2 tsp vanilla extract
- 4 tsp mixed spice
- 160g butter
- 480g icing sugar
- 2 tbsp milk
- 2 2/3 cup red wine
- 4 tbsp caster sugar
- Gold dragees and edible glitter to decorate
Preheat the oven to gas mark 5. Line a muffin tin with paper cases and set aside.
Break up the bread into small pieces and place in a bowl. Mix together the sugar, eggs, milk and vanilla essence before adding to the bread mixture. Stir to combine and leave for a few minutes to allow the bread to soak up the mixture. Add the mixed spice and combine thoroughly.
Spoon into the baking cases, making sure you fill them well (Remember, these cakes will not rise!). Bake in the oven for 25 minutes before removing and leaving to cool.
To make the frosting, start by heating the wine and caster sugar in a small pan, allowing the mixture to come to the boil. Turn the heat down to a simmer and reduce until the liquid has become thick and sticky. Remove from the heat and allow to cool completely. n a different bowl, beat the butter and icing sugar together, adding in the milk gradually until the mixture starts to come together. Add the wine syrup, a bit at a time until it is combined with the frosting. Beat the mixture on a high setting for at least 5 minutes until it becomes thick and fluffy. Transfer to a piping bag and pipe onto each cupcake, before decorating as required.