They have a delicious jammy centre so if you can find a festive or even mulled wine jam that would be perfect. I found a 'Merry Berry Cherry Jam' in M&S that was perfect but if you can get anything then any jam would be fine.
You will need:
For the candied orange:
200g of caster sugar 450ml of water
1 large orange
For the sponge:
175g of soft butter 175g of soft light brown sugar
3 large eggs 175g of self-raising flour
1/4 teaspoon of baking powder 20g of cocoa powder
75ml of red wine 6 tablespoons of a festive jam
For the sponge:
100g of soft butter 400g of icing sugar
2 tablespoons of milk 1/2 teaspoon of mixed spice
Bring the water and sugar to boil in a pot then add the oranges. Simmer with the lid for 1 hour and 15 minutes stirring every so often. When they are finished allow then to drain and dry out for 5 hours on a cooling rack.
To make the cupcakes cream together the butter and sugar until light and fluffy. Whisk in the eggs and red wine then gently mix in the flour, cocoa powder and baking powder.
All you need to do next is divide the mixture between cupcake cakes and bake in an oven at 160°C for 20-25 minutes. Once you insert a skewer and it comes out clean cool completely.
I don't have any fancy tools so I used a knife to make a hole in each of the cakes so I could fill them with jam.
Next make the buttercream by mixing together the butter, icing sugar, mixed spice and milk with a hand whisk. If its too stiff to pipe then add a little more milk.
Finally pipe the buttercream into each cake (or if you don't have a piping bag then use a knife to spread it over). Finish the cupcakes by topping with a piece of candied orange.
These went down really well with people at work so I'm sure they won't last long!
Also check out - Speculoos Reindeer Biscuits
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