Neapolitan and an Oregon Sparkling Wine

What a fun week! The sun is out to play in the Pacific Northwest, which means a lot of really white people are rolling up their sleeves and trying to catch every ounce of Vitamin D that they can. Including me.

When not enjoying the sun this evening, I was able to bake a cupcake flavor that I’d been meaning to get around to for a while. Neapolitan ice cream did not appeal to bratty young Jenna, who could not have different types of food touching on her plate. And while it’s still not my ice cream of choice, I loved the idea of juxtaposing a fresh tart strawberry with creamy vanilla and a slightly bitter chocolate. Could have gone either way, but they turned out to be quite delicious.

Recipe (makes 12)-

Cupcakes:

  • 2 cups baking flour
  • 1 1/2 cups white granulated sugar
  • 1/2 cup butter
  • 2 eggs
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/4 cup sour cream
  • 1/2 cup chopped strawberries
  • Pink food coloring
  • 1/2 cup Dutch cocoa

Frosting:

  • 16 oz confectioners sugar
  • 1/2 cup butter
  • 1 tsp vanilla
  • 1 tbsp heavy whipping cream

Prepare to spend a little bit more time on these cupcakes. Preheat to 350 and set lined cupcake pan aside. Pardon the repeat of last week’s wrappers; They’re fun. Mix flour, sugar, butter (melted), eggs, baking soda, baking powder and sour cream. Beat until smooth. Divide into three bowls. The first leave alone…that’s your vanilla. Add the cocoa to the second and the strawberries/pink food coloring to the third. Layer the three batters into cupcake tin and bake for 20 minutes. While baking combine frosting ingredients and beat until the frosting has a light, fluffy consistency. Frost and enjoy!

 

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I love Sokol Blosser. It’s one of of my favorite Oregon wineries and I’ve always had the best experiences there. The tasting room is gorgeous, the sommeliers are super friendly and their wines are top notch. I’d tried the Evolution white blend, but not the sparkling so I was excited to give it a whirl. It worked perfectly to pair with these cupcakes as the title of this post is especially applicable. This is a sparkling wine. It’s a little bit more tart and fruity, the tastes of the Pinot Gris and Muscat shine through. It brings out the flavors of strawberry in the cupcakes and perfectly compliments the very, very slight bitterness of the cocoa. It has what I like to call “fuzzy” bubbles, that just bop around your mouth and make you feel light and happy. Great, great sunny Monday pick.

evolution 1

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[ The wisest of words ]

Hope everyone has a wonderful week!

Cheers,
Jenna

 

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