A fizzy red. Not sparkling, but fizzy. I’m pretty enamoured with Cork in NE Portland, and the loving way that they describe each of their varietals is inspiring. This is another week where I based my cupcake off of the sparkling wine, especially since this one was such a steal.
The Elio Perrone Biagro Rose is floral. The fruit flavors are there, but there is a great hint of rose petals. It’s slightly sweet, and super creamy. The Bigaro Rose comes out of the Piedmont region of Italy, where wines are going to have extremely polished tannins. (That dtha-dtha-dtha feeling in the top of your mouth when you drink strong reds). The tannins in the Bigaro are very well integrated, resulting in a light sparkling wine that begs for a cupcake with a little zing.
That zing this week, is peppermint. Peppermint fudge cupcakes to be exact. When I was younger, my Aunt Stephanie would make us peppermint fudge every year for the holidays. I was obsessed. Turning this treat into a cupcake seemed like a natural decision. I based the cupcakes off of a typical fudge brownie recipe, undercooking them ever so slightly so that they are as moist as possible. (About 25 minutes at 350 degrees). I used a basic vanilla frosting recipe with extra powdered sugar and added peppermint extract and crushed up candies.
^Extremely theraputic by the way. A hammer and a bag of peppermints seemed like ten minutes of cardio/weight training to me 🙂
Hope everyone has a wonderful week!