Mulled Wine Cake Bites (with bonus absinthe cake bites!)
 
Prep time（準備時間）
Cook time（加熱時間）
Total time（合計時間）
 
Little cakes with all of the citrus and spice flavor of mulled wine that are the perfect seasonal gift★ Plus, how to make my absinthe cupcake recipe into cake bites for the perfect Christmas combo to warm you up this winter.
Author（投稿者）:
Recipe type（レシピカテゴリ）: Dessert
Cuisine（どこの料理）: American
Serves（何人分）: 40-44 mulled wine cake bites, 15-20 absinthe cake bites
Ingredients （材料）
  • Mulled wine cake bites:
  • For mulled wine cake:
  • 2 cups (256 g) flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp allspice
  • ¼ tsp cloves
  • ¾ cup (170 g) unsalted butter or baking margarine at room temperature
  • ⅔ cup (134 g) sugar
  • Grated zest of 1 orange
  • 2 eggs
  • ⅔ cup (190 g) of Greek yogurt (strain normal yogurt if that's all you have)
  • ⅔ cup (150 ml) mulled wine (recipe here)
  • Red food coloring
  • For mulled wine frosting:
  • ¼ cup (57 g) unsalted butter or baking margarine at room temperature
  • 1½ cup (192 g) powdered sugar
  • 2 Tbsp mulled wine (recipe here)
  • ½ tsp vanilla extract
  • A pinch of grated orange zest (optional)
  • Red food coloring
  • For coating:
  • 180-225 g of white chocolate candy melts (or 180-225 g of white chocolate bars)
  • A small amount of vegetable oil (if using regular chocolate bars)
  • Powdered red food color
  • Bonus absinthe cake bites:
  • For absinthe cake:
  • ½ cup (64 g) flour
  • ½ cup (100g) sugar
  • 3 Tbsp (42 g) butter, room temperature
  • ¼ cup (50 ml) absinthe
  • ¼ cup (50 ml) milk
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 egg, room temperature
  • For absinthe frosting:
  • 2 cups (255 g) powdered sugar
  • 113g (1/2 cup) butter, room temperature
  • 1½-2 Tbsp absinthe
  • Green food coloring (if desired)
  • For coating:
  • 135-180 g of white chocolate candy melts (or 135-180 g of white chocolate bars)
  • A small amount of vegetable oil (if using regular chocolate bars)
  • Powdered green food color
Instructions（作り方）
  1. Make mulled wine cake bites: preheat over to 350F (180C) and prepare a square cake pan
  2. Put orange zest and sugar in a bowl and let sit for 30 min-2 hours to let the flavors infuse.
  3. Whisk together flour, baking soda, baking powder, cinnamon, cloves, and allspice in a bowl and set aside.
  4. Beat butter, sugar, and orange zest with a hand mixer on medium speed until light and fluffy.
  5. Add eggs and yogurt and beat until combined.
  6. Alternately add the flour mixture and wine in three additions, beginning and ending with the flour mixture. Mix well after each addition.
  7. Add the food coloring and mix well (if using)
  8. Pour batter into prepared cake pan and back at 350F (180C) for 25 minutes or until a toothpick inserted into the center of the cake comes out clean.
  9. Cool completely.
  10. In the meantime, beat the butter for the frosting with a hand mixer on medium speed until light and fluffy.
  11. Slowly add the vanilla, wine, powdered sugar, orange zest (if using), and food coloring (if using) and beat until fluffy.
  12. When the cake has cooled, break it into pieces and finely crumble it in the food processor (or by hand if you don't have a food processor).
  13. Put the finely crumbled cake and frosting in a bowl and incorporate it together with your hands.
  14. Roll the mixture into ping pong ball-sized balls and refrigerate 2 hours-overnight (if you don't have time you can freeze them for about 15 minutes).
  15. Melt chocolate in the microwave and stir in food coloring if using. If it's too thick for dipping stir in a little vegetable oil to thin it out.
  16. One at a time, use a spoon to drop chilled cake balls in the melted chocolate and once they are fully coated transfer them to a parchment paper-covered cookie sheet to harden (f you don't have much time you can put them in the fridge until they harden).
  17. Enjoy!
  18. Make bonus absinthe cake bites: Follow the directions here to make absinthe cake and frosting, but bake the cake for 15-25 min (or until a toothpick inserted in the center comes out clean) in a loaf pan instead of a cupcake pan.
  19. Break the cooled cake into pieces and finely crumble it in the food processor (or by hand if you don't have a food processor).
  20. Put the finely crumbled cake and frosting in a bowl and incorporate it together with your hands.
  21. Roll the mixture into ping pong ball-sized balls and refrigerate 2 hours-overnight (if you don't have time you can freeze them for about 15 minutes).
  22. Melt chocolate in the microwave and stir in food coloring if using. If it's too thick for dipping stir in a little vegetable oil to thin it out.
  23. One at a time, use a spoon to drop chilled cake balls in the melted chocolate and once they are fully coated transfer them to a parchment paper-covered cookie sheet to harden (if you don't have much time you can put them in the fridge until they harden).
  24. Enjoy!
Notes（コツ・ポイント・注意点）
★ Most Western baking sites recommend using candy melts for the coating for best results (in Japan you can buy the Wilton ones online), but if you don't have any you can use regular chocolate bars. Just thin the melted chocolate with vegetable oil if it's too thick.
★ You can only use powdered food coloring not gel or liquid in the melted chocolate so be careful. You can use any type of food coloring in the cake and frosting.
★ Because these cake bites are covered in chocolate, they will stay fresh and moist longer than cupcakes. They will keep a week...if you can manage not to eat them all of course!
Recipe by Entropy in the Kitchen at https://www.xiomaraentropy.com/blog/mulled-wine-cake-bites-bonus-absinthe-cake-bites/