Tuesday, May 5, 2009

Cupcake Wine? Wine in your Cupcakes? I am Sold!

When discussing Dirty Vodka Martinis, a friend told me that he did not like food in his drink... but what about drink in your food?

Last night I enjoyed a glass (or two) of Sauvingnon Blanc wine from the Cupcake Vineyard. It is crisp and has the zest that I love on a summer night... even if it was cold and raining last night, I am still in summer mode. I had originally bought it for the label (you know I do love a cupcake) but it was really good.

Today I found a recipe from a fellow blogger- Vanilla Garlic that infuses the Cupcake Wine into a cupcake... I cannot wait to try it.

She describes them as:
"Well, when wine and olive oil are combined in baking they produce a subtle, almost ethereal, fruity flavor. The orange oil from the zest permeates the entire cake. The sugar crusts on top during baking and maintains it's snowy sparkle. You can't help but imagine eating them with slices of ripe orange and a glass of white wine, which consequently is how I suggest you eat them. You can't help but close your eyes and imagine eating them at a wrought iron table over looking a tuscan vineyard in the afternoon sun. Due to the cornmeal they're very dense too, so one cupcake is the perfect serving (as opposed to five)."

White Wine Cornmeal Cupcakes

What You'll Need...
1/2 cup of olive or sunflower oil
2 large eggs at room temperature
1 cup of sugar, plus 1/4 cup for topping
1/2 cup of dry white wine
1 1/4 cups of all-purpose flour
1/2 cup of yellow cornmeal
1 teaspoon of salt
2 teaspoons of baking powderFinely grated zest of one orange
4 strawberries, sliced thinly

What You'll Do...
1) Preheat oven to 375 degrees.

2) In a large bowl, whisk together the oil, eggs, sugar, and wine until smooth. Add the flour, cornmeal, baking powder, salt and the zest; whisk together gently.

3) Line a cupcake pan with paper and brush with olive oil. Pour in the cake batter and arrange sliced strawberries on top. Sprinkle with remaining sugar.

4) Bake for 35-40 minutes or until a cake tester comes out clean. Allow to cool on wire rack.

PS- I made the Margarita Cake last night and we have not eaten it yet but I did taste the batter, YUM!, and also the crust, nice mix of savory and sweet! I added 1/2 cup plain yogurt to make more rich! I cannot wait to eat a piece tonight!


Laurie said...

Such a great blog!! I must confess I do not really read many (if any blogs) but yours is so cute! I can't imagine why some magazine or something has not scooped you up!! Love ya!

Shop Girl Speaks! said...

Thanks, LB. From your mouth to the employer's ears :)