One of the many perks of working at Wilton is being near the Test Kitchen and sampling tasty new recipes. One of my favorite samples last year were these sangria cupcakes and I’ve been waiting for the right occasion to make them. This past weekend I held a backyard party for my birthday and planned to feature a sangria bar. These cupcakes were the perfect fit!
The recipe isn’t a difficult one to follow, but it is a little more time consuming than the average cupcake since you’re making the filling and icing from scratch. Trust me when I say it’s well worth it. I used the new Color Right™ Performance Color System when coloring my batter. Five drops of red color is all it took to get a nice pink shade.
Since I was going with a tropical theme for my party, these floral ColorCups Baking Cups matched perfectly with my decor. Once my cupcakes were cooled, I made the filling and buttercream icing. The filling was so easy to make! In just a few minutes, my ingredients began to congeal and I soon had a thick, gelatin-like filling. If you haven’t added filling to a cupcake before, it’s pretty simple. There are two different ways to do it:
The icing took me a little longer as I did not have my heat up high enough when reducing the cup of sangria, so I had to boil and simmer it twice. Reducing the sangria helps to thicken the liquid and intensify the flavor.
The cupcakes were a big hit at my party, and by the end of the night there weren’t any left. They were the finishing touch to my sangria bar!
As you can probably tell, I love a glass of fruity sangria on a warm summer day. What’s one of your favorite summer treats?