The Summer Recipe That Packs A Yummy Punch

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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

Cake
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

Filling
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

Frosting

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.

Assembly:
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.