Step 1
Preheat the oven to 160C 320F/ Gas Mark 3

Step 2
Add Trex, sugar, flour, eggs, milk, vanilla extract, ginger, cloves, cinnamon and orange zest to a bowl and whisk until smooth.

Step 3
Pour the mixture in to 12 cases and bake for 25 minutes before removing and leaving to cool.

Step 4
For the filling, add mulled wine and cornflour to a pan. Heat gently, and whisk continuously until it thickens. Remove from the heat and leave to cool.

Step 5
Use an apple corer to remove the middle of the cupcakes, keeping hold of the removed centre. Add a spoonful of the mulled wine blend filling to replace the sponge pieces.

Step 6
For the roux frosting, whisk the flour and sugar for a few minutes before adding milk. Bring to a simmer on a medium heat, ensuring the mixture doesn’t burn. Pour in to a bowl and cover with cling film, then place in the fridge to cool. Whisk the Trex in a mixer before then adding the flour mixture in to the Trex mixture a little at a time until light and fluffy, adding the vanilla and salt for flavouring. Add the food colouring to create the festive look.

Step 7
Decorate with red currants and festive creations.