I love fall. I love rain and pumpkin spice lattes and even more excuses to drink red wine on the couch and falling leaves and seasonal ales and duck football and boots and scarves and layers. I’m very fortunate that I live in such a beautiful area of the world and Portland in the fall is pretty unbeatable. Today was definitely an indicator of incoming fall weather and I am loving it. That being said, I tried to pack in as many of the above fall loves of mine as possible into one day 🙂 Pumpkin spice cupcakes I will save for colder weather but I did take a cue from the warm amber coloring and decadent flavors of…butterscotch!
Butterscotch is underrated. A champion of ice cream sundaes, it provided a creamy, almost spicy sweetness to the cupcakes. I decided to top them with a batch of my white chocolate cream cheese frosting and then I drizzled the cupcakes with caramel and brown sugar clusters. Couldn’t eat more than one of these babies without the elastic waistband, but it was worth every bite.
I based my cupcakes this week off of a champagne that I’ve been holding onto for a while– one hailing from McMenamin’s Edgefield. For those unfamiliar, McMenamin’s is a chain of family owned brew pubs, hotels, restaurants and event spaces in Oregon. A lot of them are renovated historic buildings, Edgefield included. Edgefield was actually a poor farm in the early 1900s and has since been converted into an epic “campus” of restaurants, a winery, a whiskey bar, golf course, spa, hotel…the list goes on. It always makes for a great night. My boyfriend and I visited the winery a couple weeks ago and I asked the sommelier if they had any sparkling wines. They did, I tried, it was delicious. The blanc de noirs (made entirely with Pinot Noir grapes from the Willamette Valley) is fruity with heavy hints of lemon zest, apple and cranberry. (New fun fact- cranberry and butterscotch = excellent pairing). Clean and crisp, it balanced out the creamy flavors of the cupcake perfectly.
Hope everyone has a wonderful week!