And some change 🙂 Sorry for being MIA, it’s been an adventurous couple of weeks. Still on the road but finally have a minute to sit down and think about what this year has meant to me. As far as Bubbles and Sprinkles goes, I’ve honed my craft, remembered my love of writing, found theraputic me-time in the kitchen and learned so much about the art of sparkling wine. I’ve fallen more and more in love with the idea of what this business will eventually be and I’m excited about what I’ll learn in the years ahead.
Lessons learned (that may or may not translate into real life)-
- Frosting piping bags are amazing. Next up- to buy new tips and play around with texture. (No real life applications here)
- Remember that projects like this stem from personal passion, they’re not a chore. Get excited.
- Be patient. If it doesn’t work the first time, take the time to do it again.
- Don’t pour boiling corn syrup down the drain. You will ruin the plumbing. (None here either)
- Accept help. Meet new people, apply what you learn and watch your craft improve.
- What you create can be as big as you want it to be. Put in the hours, focus on your vision and be proud of everything that you achieve.
No better way to close the circle than to re-create the very first cupcakes on this blog- Spicy Red Velvet. Talk about a then and now.
This flavor will always be close to my heart, and one of my favorites. It was a go-to when friends and family requested batches of cupcakes this past year and I noticed subtle differences as I played around with different brands and quantities of ingredients. This particular batch was for a red-letter-day at work and I wanted to go all out for my team.
Cupcakes (makes 12)-
- 2 1/2 cups baking flour
- 1/2 cups Dutch cocoa
- 1 1/4 cups white granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp chili powder
- 1 tsp paprika
- 3 tsp Siracha
- 1 cup sour cream
- 1 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla
- 16 oz powdered confectioners sugar
- 8 oz cream cheese
- 1 tsp vanilla
- 1/4 cup heavy whipping cream
Pre-heat oven to 350 and line cupcake tin. Set aside. Combine cupcake ingredients and beat until smooth. Bake for 20 minutes. Whip frosting ingredients and frost cooled cupcakes. Dust with rainbow sprinkles and enjoy every, dang, bite.
Louis Bouillot Cremant de Bourgogne Rose – Perle d’Aurore, was a natural choice for this week. It’s a French sparkler made outside of the Champagne region- in Burgundy. It’s a creamy blend of two of my favorites- Pinot Noir and Chardonnay. Teeny, tiny bubbles, which for some reason in my mind, perfectly complemented the teeny tiny rainbow sprinkles on the cupcakes. Rich, rich strawberry flavor. When you see Red Velvet, many still question what the dominant flavor will be. With this batch, it’s cocoa through and through, and what better celebratory combination than strawberry and chocolate?
Hope everyone has a wonderful week!