Ingredients

Step by step

1. Use a vegetable peeler to pare 5 strips of peel from the orange. Add to a small pan with the wine, cinnamon and cloves and bring to a simmer. Remove from the heat, cover and leave to infuse and cool. Strain.
2. Grease 10 holes of a 12-hole muffin tin and dust well with cocoa powder, trying to get every part of the hole covered. Transfer to the fridge and leave to set while you continue with the cakes.
3. Preheat the oven to 160°C, fan 140°C, gas 3. In a jug, combine the cooled mulled wine with the olive oil, eggs and vanilla and set aside. In a large bowl, whisk together the cocoa powder, flour, brown sugar, golden caster sugar and mixed spice. Whisk the wet ingredients into the dry until combined, then divide among the prepared muffin-tin holes. Bake for 16-18 minutes, or until a cocktail stick inserted into a cake comes out with just a few moist crumbs attached. Remove from the oven and immediately use a spoon to gently press down the top of each cake. Leave to cool in the tin for 10 minutes, then use a table knife to gently loosen the cakes. Turn them out, bottom side-up, onto a wire rack set over a sheet of baking paper to catch excess icing when decorating.
4. To make the frosted cranberries, combine 100g of the granulated sugar with 120ml water in a pan and place over a medium heat until the sugar dissolves. Gently increase the heat and simmer for 1 minute, then add the cranberries and gently simmer for a further 2 minutes. Use a slotted spoon to transfer the cranberries to a lined plate and leave to cool completely. Spread the remaining granulated sugar on a plate, add the cooled cranberries and toss until evenly coated.
5. For the icing, add the icing sugar to a bowl and gradually stir in the milk until you have a thick but still drizzly icing – you might not need to use all the milk. Spoon the icing onto each cake, using a small palette knife or the back of a spoon to help drizzle it down the sides. Decorate each cake with the frosted cranberries and the rosemary sprigs.