Mulled Wine Mini Cakes with Brandy Buttercream Frosting

Candied Orange Slices

• 2 large oranges
• 2 tablespoons water (from boiling the oranges)
• 1 cup sugar

Homemade Mulled Wine

• 2 oranges, sliced
• 2 cinnamon sticks
• 2 star anise
• 1 bottle red wine (we used Merlot)

Mulled Wine Syrup

• 1 ½ cups mulled wine
• ¼ cup sugar

Brandy Butter Cream

• 3 sticks unsalted butter, room temperature and very soft
• 3 cups powdered sugar
• 2 tablespoons heavy whipping cream
• 1 tablespoon brandy

Mulled Wine Cake

• 2 cups all-purpose flour
• 2 teaspoons red food coloring (optional, for color)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 ½ sticks unsalted butter, room temperature
• 1 ½ cups sugar
• 3 large eggs
• 1 cup homemade mulled wine (room temperature)

Candied Orange Slices

1. Slice oranges thinly.
2. Bring a saucepan of water to a boil and add the orange slices.
3. Simmer on low until the slices turn translucent. Remove and place on paper towels to drain.
4. In a heavy pot, combine sugar and 2 tablespoons of the blanching water and bring to a boil. Prepare a silicone mat or parchment paper and tongs.
5. Heat the sugar mixture to about 295°F (use a candy thermometer). Turn off the heat and dip each orange slice carefully into the syrup, then place on the mat to cool. Allow to dry overnight. Store in an airtight container up to one week.

Homemade Mulled Wine

1. Combine all mulled wine ingredients in a large pot. Bring to a low simmer over medium heat, then reduce heat and simmer for around 20 minutes.
2. Serve warm, but reserve about 2½ cups for the cake and syrup. Store in the fridge in an airtight container for up to one week.

Mulled Wine Cake

1. Preheat oven to 350°F. Prepare a 9-inch cake pan with nonstick spray or butter and flour.
2. Whisk together flour, baking soda, baking powder, salt, cloves, cinnamon, and nutmeg.
3. In a mixer with the paddle attachment, cream the butter and sugar on medium until pale. Add eggs one at a time, beating well and scraping the bowl as needed. Add red food coloring if using.
4. Alternate adding half the mulled wine and half the dry ingredients, mixing until just combined. Avoid overmixing.
5. Pour batter into the prepared pan and smooth the top. Bake 40–45 minutes or until a toothpick comes out clean. Cool completely on a wire rack.

Mulled Wine Syrup

1. Combine mulled wine and sugar in a small heavy-bottomed pot. Bring to a boil, then reduce to medium-low and simmer about 20 minutes until slightly thickened. Store in the fridge up to 1 month.

Brandy Butter Cream

1. In a stand mixer fitted with the paddle, beat butter on high for 4–5 minutes until very light, stopping occasionally to scrape the bowl.
2. Add powdered sugar in batches (about 2 cups at a time), starting on low speed then increasing to high. Once combined, add heavy cream, vanilla, and brandy; mix until smooth.
3. Transfer to a piping bag until ready to assemble.

Assemble the Cakes

1. For mini cakes, cut rounds from the cooled cake using 2–3 inch biscuit cutters or the rim of a glass. Level the domed tops so each round is even.
2. Drizzle mulled wine syrup over each round and let it soak in briefly.
3. Layer rounds with brandy butter cream between them and lightly coat the sides for a rustic finish. Top with candied orange slices and serve alongside a glass of mulled wine.