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
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
- 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.
- 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.
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.