The Summer Recipe That Packs A Yummy Punch

SangriaEMPhoto: Courtesy of Prohibition Bakery.
The subway sauna waves of July haven't quite hit us yet, but it's officially summertime in New York City. This is the time we've all been waiting for. Dare we say it's sangria season? We're sure our friends at Prohibition Bakery would agree. In fact, they're ahead of the game. The power duo behind one of our favorite bakeries is now offering a sangria-infused mini cupcake, the perfect little treat for a summer cookout. You can customize it to be white- or red-sangria based. And, there's just a touch of the wine in the cake and frosting. This little number also features a wine-based filling. Below, Prohibition Bakery shares its recipe for the boozy cupcake. And, if it's too hot to turn the oven on, or if you simply can't be bothered to bake at all, you can pick up a dozen miniature treats for $20 at the LES bakery. Cheers!
The Sangria Adaptation Cupcake
Yield: 48
1 cup 2% plain yogurt
1/3 cup olive oil
1/4 cup orange juice
1 cup sugar
2 eggs
1 1/2 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tbs orange zest
1 3/4 cup white or red wine
2 tbs orange juice
2 tbs lemon juice
2 cup sugar
2 oz powdered pectin (1 pouch)
Additional wine, as needed
1/2 lb unsalted butter or shortening, room temperature
1 lb powdered sugar
1/8 cup red or white wine
1/8 cup pear brandy
For Cake:
1. Preheat oven to 325 degrees Fahrenheit.
2. Prepare mini cupcake tins with liners and set aside.
3. Place flour, baking powder, baking soda, and salt into a small bowl or container and set aside.
4. In a bowl with a stand mixer fitted with a paddle or a whisk, combine sugar, olive oil, orange juice, zest, and yogurt and mix until well combined.
5. Add eggs 1 at a time and whisk well.
6. Slowly add dry ingredients while whisking and mix until few lumps remain, taking care not to overbeat.
7. Fill cupcake tins 2/3 of the way full and bake for 10 minutes.
8. Let cupcakes cool completely before filling or frosting.
For Frosting:
1. With a stand mixer fitted with a paddle or electric mixer, beat butter until incorporated.
2. Add powdered sugar and beat. Frosting may be crumbly or very thick at this point.
3. While mixer is running, stream in white wine and pear brandy. For firm pipe-able frosting, add wine/pear brandy. For a thinner, homestyle frosting, add more wine or pear brandy.
4. Transfer to a piping bag if desired.
Filling (the day before):
1. The day before, combine wine, pectin, lemon juice, and orange juice into a saucepan. Bring to a boil, stirring frequently. Add sugar and stir until dissolved.
2. Bring the mixture to a hard boil and boil for 1 minute, stirring constantly.
3. Remove from heat and skim off any foam, if necessary. Transfer to a clean, heat proof container and let set in the refrigerator overnight.
Filling (the day of):
1. Whisk jam until smooth. Consistency should be like a thick syrup. Slowly whisk in white wine by the tablespoon until desired consistency is reached.
2. Transfer boozy mixture to a squeeze bottle.
1. When cupcakes are cool, core out each cupcake with a mall pastry tip. If you don't have a pastry tip, poke a hole into the middle of the cupcake with a narrow knife (a steak knife would do.)
2. Fill the cavity with the wine jam, taking care not to let it overflow.
3. Frost cupcakes to your liking.

More from Food & Drinks

DIY cotton candy ice cream that doesn't require an ice cream maker? Winning
Whether you're brunching or, uh, dinnering, etiquette is of the utmost importance when dining out. And no, we don't mean keeping your elbows off the table...
Once in college, I had a friend Google "how to make a grilled cheese," and I remember being completely baffled that someone would need a step-by-step ...
This easy, 2-ingredient fruit leather is a recipe every 20-something should know
Once the vegetable our moms would have to beg us to try ("just a bite!"), today, we can't get enough of cauliflower. It practically defines the word ...
Great drinks, a perfect soundtrack, the perfect lighting: all these things can make a party good. But what makes a get-together memorable? The food. Once ...
A few months back, Zoe Bain went boldly where neither of us had gone before: She completely barred herself from anything takeout (yes, even coffee) for two...
(Paid Content) Scrambled eggs for breakfast? Yawn. Standard-issue pancakes? Predictable. To effectively get us out of bed in the a.m., we prefer a morning ...
Every time we log into Amazon, it feels like everything — movies, tech gadgets, and random articles of clothing — is competing for our attention. But, ...
S'mores are a messy dessert favorite. But why not skip the sticky situation and enjoy yours in a cone
This may be news to you, but living in New York is kind of expensive. But, while it may always be the land of $17 cocktails and unmentionable rents, the ...
Sushi and NYC are two peas in a pod. They go together like bread and butter, sugar and spice, cheese and crackers — yeah, you get the picture. So whether ...
Give me your tired, your poor, your huddled masses yearning to eat roasted guinea pig in Flushing, Queens. Oh, is that not how the Statue of Liberty poem ...
As I've grown older, Halloween has become more and more of a chore than the birthday-/Christmas-level-excitement day it used to be. My friends bemoan the ...