Maybe make this after you have finished icing the cupcakes........
1 litre dry red wine
2 (5cm) cinnamon sticks
1 dessertspoon whole cloves
1 dessertspoon whole allspice
1 large piece orange rind (avoid the pith)
1 large piece lemon rind (avoid the pith)
4 tablespoons sugar, or to taste
In a heavy saucepan over medium heat, combine the red wine, cinnamon, cloves, allspice, lemon rind and orange rind. Heat gently, but don’t bring to the boil. Stir in 2 tablespoons of the sugar, and once dissolved, taste to see if you’d like to add more.
Keep hot on medium to low heat for 20 minutes to let the flavours infuse the wine. Serve your mulled wine hot in glasses.