Funfetti and a Blanc de Noirs

Hello, hello!

Hope everyone is having a beautiful, sunny week. It’s one of the warmest on record here in Portland and that means that the adventure bug is strong within. This week the adventure was of the aging sort– celebrated a good ol’ birthday. It was simply the best and I say thank you, thank you, thank you to anyone who hangs out with me/puts up with me. You do it with class and style πŸ™‚

To return the favor, it was Funfetti week for this birthday girl! We’re not talking the boxed kind. We’re talking a moderately ridiculous search for the perfect edible confetti to fill these cupcakes with. They turned out less fluffy than I thought they would, but I still felt like I was right back at my sixth birthday party. I also forgot that my piping bags do not appreciate frosting with anything of mass in it, so I manually designed what may look like a frosting turd on each one, but IS topped with a pretty star!

funfetti 1

funfetti 3

Recipe (makes 12):

Cupcakes:

  • 2 cups flour
  • 1 cup white sugar
  • 2 tbsp baking powder
  • 1 tbsp baking soda
  • 1 tbsp salt
  • 1 tbsp vanilla
  • 1/2 cup melted butter
  • 1/4 cup heavy whipping cream
  • 2 eggs
  • As much edible confetti as you’d like!

Frosting:

  • 16 oz confectioners sugar
  • 1/4 cup heavy whipping cream
  • 1/2 cup melted butter
  • 1 tbsp vanilla
  • As much edible confetti as you’d like!

Preheat oven to 350 and fill cupcake tin with liners. Combine cupcake ingredients. Batter should be a little bit thicker with the addition of the confetti. Bake these 19-23 minutes. While they cool, combine frosting ingredients. If you want to use a piping bag, withhold the confetti and use it as garnish instead. Enjoy!

schramsberg 2

schramsberg 1

My sparkler this week was a gift from one of my faves. He knows this passion of mine well and telepathically knew that I was looking for a good Blanc de Noirs this week. Blanc de Noirs means from white to black and is the counterpart to Blanc de Blancs (white to white…whaaa). It’s generally made from Pinot Noir grapes and has a lot more body, it’s a lot more complex. Schramsberg, the creator of this week’s pioneered the style in the United States in the late 1960s. The key is to vary the focus of cool-climate vineyards and pull from a variety. Chardonnay is also integrated for a little zest on the palate. LOVED this one. It would go well with so many foods. Many meats, soft cheeses, and fish would be my recommendation. Instead of being too creamy or too tangy, it’s got just enough fruit so that it isn’t too sweet. Thanks, Merge πŸ™‚

Hope everyone has a wonderful week!

Cheers,
Jenna

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