Spiced Red Wine Cakes
- For the muffins
- 2 ½ cups all-purpose flour
- 1 cup light brown sugar
- 2 teaspoons Baking powder
- 1 teaspoon Mixed spice
- ½ teaspoon ground Star anise
- 1 pinch ground cloves
- 2 eggs
- ⅜ cup light corn syrup
- ½ cup butter (melted)
- hot water
- For the icing
- 2 cups powdered sugar
- 2 tablespoons mulled wine syrup
- To decorate
- 12 Star anise
For the muffins: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
Sift the flour, sugar, baking powder and spices into a mixing bowl.
Beat together the eggs, golden syrup and butter until smooth. Stir into the dry ingredients.
Add enough hot water to give a soft dropping consistency and stir well until combined.
Spoon into the paper cases and bake for 20-25 minutes until golden and a skewer inserted into the centre comes out clean. Cool in the tins for 5 minutes then place on a wire rack to cool completely.
For the icing: sift the icing sugar into a bowl and gradually beat in the mulled wine syrup until smooth.
Drizzle a little icing over the cakes and place a star anise on top. Leave to set.