Vanilla Buttercream and a Mineral Cava

Happy New Year! Hope everyone celebrated safely and not too many resolutions have been broken yet 🙂 After a 20-hour delay in snowy Minnesota I was able to make it home and spent the night dancing and celebrating with loved ones.

I realized looking over past posts, that while I’ve definitely flexed my creativity baking out-of-the-box flavors, I’ve never made a true-blue vanilla cupcake. No better time than the first full week of the year. Consider it a fresh-start cupcake. I went rogue on the recipe, aiming to capitalize on buttery sweetness with fresh-churned organic Oregon butter (upgrade).

vanilla 1

vanilla 2

Recipe (makes 12):


  • 1 cup butter
  • 1 cup sugar
  • 1 1/2 cups flour
  • 2 eggs
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 tsp vanilla
  • 1/2 cup heavy cream


  • 1 cup butter
  • 12 oz confectioners sugar
  • 1/4 cup heavy cream
  • 2 tsp vanilla

Combine all ingredients and beat until smooth. Bake at 350 for 18 minutes. Mix frosting ingredients. Decorate cupcakes and enjoy!

I’m really enjoying learning about different kinds of sparkling wine, but feel like the last few months have had a heavy emphesis on Prosecco. My wonderful Dad gifted a case of delicious looking sparkling wines and they inspired me to branch out and expand my palate a lot more. Cava has always been one of my favorites because it pairs so well, not only with a variety of cupcakes, but a variety of my favorite foods. They’re less tart, and in this case have a richer mineral flavor. Giro Ribot, you have stolen my heart for the week. The sweet, light, neutral flavors in the cupcake mean that the white flower and mushroom notes in this Cava Reserve are, not to sound too cliche, intoxicating.

giro ribot 1

Here’s to a wonderful year of everything Bubbles and Sprinkles.



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