Red Velvet and a Fruity Cava

It seems like a month for classics and this week was no exception. I’ve done a twist on a red velvet before, my very first foray for Bubbles and Sprinkles actually, but this week I tried to stay true to the classic recipe. The only difference being that I substituted vegetable oil for butter (what!?) and added a teaspoon of white wine vinager for zing. They turned out a little crispier on top than I would have liked but the vegetable oil did add a good dose of moisture through the rest of them.

red velvet 1

Like peanut-butter and jelly, I had to top these with their frosting partner-in-crime, cream cheese. Cream cheese frosting is my personal favorite and it’s hard to screw up since cream cheese is a great complementing taste to a wide array of desserts. I seem to frequently make far too much sooo if anyone is looking for a pound or so of cream cheese frosting to snack on this week, I got ya.

red velvet 2

red velvet 3

Montsarra Cava is perfect for heavier flavors like chocolate or cupcakes that have a little bit more spice to them. On the palate there are flavors of cream and apple. The bubbles keep going but the finish is extremely crisp, with a little bit of almond flavor. There are three different varieties in this Cava- Macabeo, Xarello, and Parellada, all of which came from the Montsarra Vineyards in the Penedes region of Spain. Lot’s of fruit and sweet flavors in this bad boy, perfect for light, salty appetizers as well as red velvet cupcakes.

montsarra 1

Hope everyone has a wonderful week!

Cheers,
Jenna

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