Sugar & Spice and a Tart Prosecco

I had the most delicious snickerdoodle cookie the other day. A little spicy, a little sweet, with the perfect chew. Winter weather instigates extra sugar consumption and as with most things that involve sugar, it sparked inspiration for a cupcake. With today being Valentine’s Day, sugar & spice sounded extra appropriate. To all lovebirds celebrating this joyous holiday, congrats– I hope it’s sweet and sassy; To all single ladies and gents celebrating today, I hope that your days are full of sparkles and sugar and booze.

I started this week’s cupcakes with my never-fail vanilla cake recipe. I’m really digging using Greek yogurt in my cooking and instead of using it in lieu of butter with these guys, I decided to use both. The result was a tangy richness that made only sampling one…very difficult…

After mixing the batter I layered in batter and a mix of cinnamon and sugar into the cupcake liners, with an additional dusting of cinnamon/sugar on top. I sat like a little kid in front of the oven as the cinnamon/sugar bubbled and browned on top of the cupcakes. They domed perfectly and after resting I garnished with cinnamon buttercream frosting. I opted for organic confectioners sugar (not thinking it would make a lick of difference) but it did offer a slightly different texture to the frosting. No complaints.

sugar and spice 1

sugar and spice 2

Recipe (makes 12):


  • 1 2/3 cup flour
  • 1 1/2 cup granulated sugar (1 cup for cupcakes, 1/2 cup for sugar/cinnamon mixture)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp vanilla
  • 1/4 cup Greek yogurt
  • 1/2 cup butter
  • 1 egg
  • 4 tsp cinnamon (1 for cupcakes, 3 for sugar/cinnamon mixture)


  • 8 oz confectioners sugar
  • 1/2 cup butter
  • 1 tsp vanilla
  • 2 tsp cinnamon

Combine cupcake ingredients and beat until smooth. Mix remaining cinamon and sugar. Layer cupcake batter and sugar/cinnamon mixture in cupcake liners. Cook at 350 for 20 minutes. Combine frosting ingredients. Let cupcakes sit for 2 hours and then frost. Enjoy!

gribol 1

Adami Garbel is a new favorite. It tastes of lemon curd and licourice on the finish, the most bizarre of combinations. I hate licourice but it worked strangely well with cinnamon– together they almost tasted like root beer. Highly recommend. Garbel hails from the Colli Trevigiani area of Italy. It has 13 grams of residual sugar so it sits right in between Brut and Extra Dry. It is crisp, tart and I want to drink another glass of it right now. Woodstock Wine and Deli— go buy.

Hope everyone has a wonderful week.



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