Pineapple Upside Down and a Prosecco Frizzante

My mom is getting re-married in December and her only Bridezilla-esque request thus far has been, “I better be featured on Bubbles and Sprinkles!” Of course, this will be very easy to accommodate 🙂 Her hubby is a healthy sort and asked if I could look into fruity cupcake options. There’s a bunch of different directions I could go with this, but the obstacle with fruit is that I don’t want to turn my cupcakes into muffins. Solution for this week? Pineapple Upside Down Cupcakes.

pineapple 1

I loved pineapple upside down cake as a kid, I was enthralled that the entire dessert was created upside down. I decided to stay true to the original recipe that inspired me. Initially I thought about building the pineapples into the bottom, leaving it rightside up so that the pineapples are a surprise, creating pineapple buttercream frosting and topping with a maraschino cherry. I believe in the school of thought that all cupcakes should have frosting :-).

But I’m glad I decided to stay true to tradition, the combination of brown sugar and butter that encrusts the pineapples tend to make the cupcake liners rather sticky and messy.

pineapple 2

pineapple 3

This week I got to add a new destination to my list of champagne retail favorites. John’s Market in Multnomah Village has long been a go-to for me for beer. They have every beer you can possibly imagine and the guys that run the place are super knowledgeable and helpful.

I accompanied the boyfriend on his neverending quest for new pumpkin beers this weekend. I’d never even thought to look for sparkling wines there but was pleasantly surprised with a whole rack of options I wasn’t aware of. Double bonus this week– screw top. Incentive to work on my portion control. 🙂

frizzante 2

frizzante 3

Apologies for the blurry pic.

The PrimaTerra Prossecco Frizzante is 100% glera grapes. It’s creamy with bright and delicate bubbles. The bouquet is mostly floral but it has undertones of pineapple so I was sold.

Champagne buzzword for the week– Frizzante. The only way that frizzante champagnes can be formulated is through the Charmat Method, when the second fermentation of the wine takes place in large stainless steel barrels, as opposed to in the bottle. This means the pressure is a lot lower. The carbon dioxide can either be natural or come from a gas injection. As you can assume, champagnes that have been made with a gas injection should be avoided as the taste will be extremely poor. If the price of a bottle of Frizzante is less than $5, avoid.

Hope everyone has a wonderful week!

Cheers,
Jenna

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