Mulled wine cupcakes

Mulled wine cupcakes with spiced mascarpone frosting

Makes 12

For the cupcakes:

150g self-raising flour

¼ teaspoon ground cinnamon

1½  teaspoons cocoa powder

¼ teaspoon ground nutmeg

pinch of ground cloves

120g butter. softened

100g caster sugar

grated zest of an orange

3 eggs, lightly beaten

75 ml red wine

60g dark melted chocolate

Pre-heat the oven to 165 degrees C/Gas Mark 3. Line a muffin tin with 12 paper cupcake cases.

Using a sieve, sift the flour, spices and cocoa powder together and set aside

Using an electric whisk, beat the butter and sugar together with the orange zest until light and fluffy.

Add the eggs a little at a time, alternating with a tablespoon of flour mix. Add the red wine in the same way, alternating with the flour mix. Mix in the melted chocolate.

Divide the mixture equally between the 12 cupcake cases and bake for 25 minutes.

Remove from the oven and leave to cool.

For the frosting:

75g butter, softened

75g icing sugar

150g mascarpone cheese

½ teaspoon ground mixed spice

½ teaspoon ground cinnamon

Add a splash of water to the butter, icing sugar and spices. Mix with a spatula until it comes together, then beat with an electric whisk until light and fluffy. Beat in the mascarpone cheese a tablespoon at a time.