chardonnay cupcakes…

I am a HUGE fan of any food that includes alcohol. Not because I’m a drunk, oh no! But because I think that alcohol and food pairings are like culinary alchemy and I like to be the wizard in charge. Any time I see a likely looking recipe I want to go straight home and cook it and I happened to see this recipe for cupcakes on a day I was going to a birthday party. Divine intervention methinks! Especially as I knew the party in question would involve lots of white wine, so why not bring Chardonnay cupcakes?

I really enjoy surfing through other cooking blogs and the first place I always look is the latest blog post, then the recipes. Lucky for me the two were combined in this case. I happened upon Katie Arkenberg’s blog via twitter and I  suggest you all take a look at her blog, pearlsplusgirls.com And if you get the chance, make these cupcakes, they are delicious, and most important of all… everyone loves them!

Ingredients

  • 1 3/4 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sour cream
  • 1/2 cup chardonnay
  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla essence
  • zest 1 lemon
  • zest 1 lime

Citrus buttercream

  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • juice 1 lemon
  • juice 1 lime

Instructions

  1. Preheat oven to 350 degrees F
  2. Set aside one large, medium and smallish bowl
  3. In the medium bowl, combine the flour, salt, baking powder and soda
  4. In the small bowl whisk together the sour cream and Chardonnay
  5. In the large bowl using a hand held whisk or a stand mixer, cream the butter and sugar until combined and lightened in colour
  6. Add the vanilla and one egg, then the other and mix on medium speed until creamy
  7. Add half each of the remaining ingredients, wet and dry, and mix on medium speed, then mix in the other halves, with the lemon and lime zest, until completely combined
  8. Fill cupcake liners to two thirds full and bake for 15 minutes for mink cupcakes and25 minutes for normal sized. Test whether cooked by checking the centre for a clean toothpick. Let cool for 30 mins before icing
  9. For the frosting, beat the butter for 1 minute on medium before adding two cups of powdered sugar and lemon and lime juice
  10. Add the remaining cup of powder sugar and beat for three minutes until light and fluffy
  11. Get frosting!

photo

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