ADVERTISEMENT

Sangria Cupcakes

ADVERTISEMENT

INGREDIENTS

  • 1 ¼ cup (150g) all-purpose flour *can substitute gluten-free flour 1:1 baking blend
  • ¾ cup (150g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon fine sea salt
  • 1 cup (250ml) sangria
  • ¼ cup (59ml) vegetable oil
  • 1 large egg, room temperature *can substitute liquid egg replacer for vegan
  • ½ teaspoon vanilla extract
  • 1 cup (250ml) sangria
  • 1 cup (227g) dairy-free salted butter, room temperature
  • 3 cups (360g) icing sugar
  • ¼ teaspoon fine sea salt
  • 2 tablespoons sangria reduction, room temperature
  • fruit for decor
  • extra reduction for drizzling

    ADVERTISEMENT

ADVERTISEMENT