Fruity Cupcakes (infused with Sangria)!

I’m going to start right off with a confession…they weren’t supposed to be fruity cupcakes.  I had originally wanted to figure out how to make Sangria Cupcakes since there isn’t really many recipes featuring online.  The cupcakes are infused with Sangria though, since I didn’t have any red wine on hand.  It was inspired by a recipe I saw on a fellow blogger Sweet Little Thang’s Strawberry Margarita Cupcakes.  I used the same recipe but researched on how to replace the ingredients for the strawberry daiquiri mix and tequila.

Here’s the recipe for how I did these fruity cupcakes.  I did two different batches, so when with the ingredients, you’ll see and/or for the component that changed.

FRUITY CUPCAKES

Makes 24

Cake ingredients:

1 box white cake mix

1 cup fruit punch concentrate (1st batch)/ orange punch concentrate (2nd batch)

1/3 cup vegetable oil

1/4 cup Sangria

3 whole eggs

Frosting ingredients:

1/2 cup shortening

1/2 cup butter, softened

2 cups powdered sugar

2-3 tbsp berry punch concentrate (1st batch)/orange concentrate (2nd batch)

For how to make them, refer to the link above.

I followed the instructions pretty much the same as there with the exceptions of the first part.  For the cake, I mixed it by hand instead of with a mixer, therefore taking a bit more time (so there was no different mixing speeds).  I baked the cupcakes for 23 minutes, both batches turned out pretty nice at that time.

First batch with fruit punch concentrate

Second batch with orange punch concentrate

For the frosting, I don’t own any decorating bags, so I used a Ziploc bag, which is why my frosting decors aren’t as sophisticated but still, I’m pretty pleased with it.  In the second batch, I just smeared it on while I also beat it for longer and it gave it a better consistency.  Also, for the second batch, I ended up using half of the recipe as I only was making half the batch. I made the frosting a bit lighter in taste (which had some mix commentaries).

As for my taste feedback, I think both tasted pretty decent.   The first batch was more fruity and the second one was more zesty.  My boyfriend tasted both and liked them.  My friends liked it also, with and without comparison to my first batch.

So why Sangria cupcakes? Do they even exist? (A question I got a few times)  I had a BBQ to go to and wanted to bring in a bit of summer fun.  Besides, I think cupcakes can be made with whatever you want to mix it in.  Sangria is usually a summer hit so why not, right?  I did a bit of research on how to make them and eventually decided that it would be easier to just use something fruity.  Little did I know that, the fruity aspect took over the cupcake. Its back to thinking of what ingredients to use. I’m looking at replacing the Sangria with red wine and instead of the concentrate, using actual frozen fruits, probably mashed up a bit or something like that.  What do you think? Think that’ll work better? Any other suggestions?