SANGRIA CUPCAKES

• Preheat the oven to 350 degrees and place 12 cupcake liners in a cupcake pan.
• In the bowl of a stand mixer with the whisk attachment, combine the flour, sugar, baking powder, and salt and mix until combined.
• Add in the sangria, oil, egg, and vanilla extract and mix on low until just combined. Be careful to not overmix the batter. *
• Divide the batter evenly between the cupcake liners and bake for 15-17 minutes or until a toothpick inserted in the middle comes out with a few moist crumbs.
• Remove the cupcakes from the oven and allow them to cool for 10 minutes. Gently remove each cupcake from the pan and place them on a cooling rack to fully cool.

SANGRIA REDUCTION

1. In a small pot over medium-high heat, bring the sangria to a boil.
2. Reduce the heat slightly and allow to slowly boil for approximately 20 minutes or until the volume reduces by half.
3. Remove from the heat and allow it to fully cool to room temperature. **

SANGRIA BUTTERCREAM

1. In the bowl of a stand mixer with the paddle attachment, cream the butter and shortening together on high for 5 minutes until light and fluffy.
2. Add in the icing sugar and salt and mix on low until combined.
3. Add in 2 tbsp of the sangria reduction and mix on low until combined.
4. Turn the mixer to high and allow to beat for 5 minutes until light and fluffy.

SANGRIA CUPCAKE ASSEMBLY

1. Place a Wilton 2D piping tip in a piping bag and frost each cupcake with a large swirl.
2. Top each cupcake with some fresh fruit and a drizzle of leftover sangria reduction. Enjoy!
3. Cupcakes can be stored in an airtight container for up to 7 days.