Foodie Friday: Sangria Cupcakes

Louise Roe - Prohibition Bakery Sangria Cupcake

This week’s Foodie Friday comes from NYC’s Prohibition Bakery, which is famous for sinfully delicious booze-filled cupcakes in flavors like Sangria, Old Fashioned, and Pretzels and Beer.  They were kind enough to send over the Sangria recipe for me to feature here!  I like that they’re adaptable–choose red or white sangria, whichever you like best!!  And, if you’re as into these as I am, you’ll be thrilled to hear that the bakery delivers all over the country.  Enjoy!!

Prohibition Bakery Sangria Cupcakes

Yield: 48

For the cake: 

  • 1 c plain yogurt, 2%
  • 1/3 c olive oil
  • ¼ c orange juice
  • 1 c sugar
  • 2 eggs
  • 1 ½ c flour, AP
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 Tbs orange zest

For the filling:

  • 1 3/4c white or red wine
  • 2Tbs orange juice
  • 2Tbs lemon juice
  • 2c sugar
  • 2oz powdered pectin (1 pouch)
  • additional wine, as needed
  • For frosting:
  • ½ lb unsalted butter or shortening, room temperature
  • 1 lb powdered sugar
  • 1/8 c red or white wine
  • 1/8 c pear brandy

Cake Assembly:

  •  Preheat oven to 325 degrees F
  •  Prepare mini cupcake tins with liners and set aside.
  • Place flour, baking powder, baking soda, and salt into a small bowl or container and set aside
  • In a bowl with a stand mixer fitted with a paddle or a whisk, combine sugar, olive oil, orange juice, zest, and yogurt and mix until well combined.
  • Add eggs 1 at a time and whisk well.
  • Slowly add dry ingredients while whisking and mix until few lumps remain, taking care not to over beat.
  • Fill cupcake tins 2/3 of the way full and bake for 10 minutes.
  • Let cupcakes cool completely before filling or frosting.

Frosting Method:

  • With a stand mixer fitted with a paddle or electric mixer, beat butter until incorporated.
  • Add powdered sugar and beat. Frosting may be crumbly or very thick at this point.
  • While mixer is running, stream in white wine and pear brandy. For firm pipable frosting, add wine/pear brandy. For a thinner, homestyle frosting, add more wine or pear brandy.
  • Transfer to a piping bag if desired.

Filling Method:

The day before:

  • Combine wine, pectin, lemon juice, and orange juice into a saucepan. Bring to a boil, stirring frequently. Add sugar and stir until dissolved
  • Bring the mixture to a hard boil and boil for 1 minute, stirring constantly.
  • Remove from heat and skim off any foam, if necessary. Transfer to a clean, heat proof container and let set in the refrigerator overnight.

The day of:

  • Whisk jam until smooth. Consistency should be like a thick syrup. Slowly whisk in white wine by the tablespoon until desired consistency is reached.
  • Transfer boozy mixture to a squeeze bottle.


  • When cupcakes are cool, core out each cupcake with a mall pastry tip. If you don’t have a pastry tip, poke a hole into the middle of the cupcake with a narrow knife (a steak knife would do.)
  • Fill the cavity with the wine jam, taking care not to let it overflow.
  • Frost cupcakes to your liking.





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