bubbles+sprinkles Does Frosé

Oooowheeee it’s hot!

It’s been one of those years when Portland is simply not equipped for extremes. Does it feel like just yesterday you were reading a bubbles+sprinkles post about Snowmageddon? (That may be because I’ve been super MIA, but we’ll gloss over that). You DID just read about Snowmageddon because we jumped from 20 degrees to 100 degrees real quick.

Alright, no complaints. I frolicked at Sauvies Island with some besties, celebrated the OHSU Intern year graduation of some other besties, went wine tasting with some other besties– I got to see many, many good peeps. And I don’t think I’ve introduced the most important bestie of all– Nora! Nora, meet bubbles+sprinkles readers. She’s a 3-pound, 4-month Maltese who has stolen my heart and made my year.

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(She says hi back!)

Nora and I thought that today would be a good day for bubbles+sprinkles to contribute to the Frosé phenomenon. We know that it’s been going on for a while, but hey– I know I’m a late adopter in some arenas– no shame. Frosé is a wonderful combination of Rosé frozen with ANYTHING mixed in. We went for strawberries, pineapple and La Croix (mango style). It turned out super delicious and I’m calling it my fruit salad for the day. You can mess with the quantities depending on taste and desire of booze for the day. (Mine was pretty high).

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Recipe (makes 4-6 pint sized drinks):

  • 1 bottle Rosé of your choice
  • 15-20 strawberries halved
  • About half a pineapple, cubed
  • 1 can La Croix or sparkling beverage of your choice
  • Spritz of lemon

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Blend everything except the sparkling beverage of choice on high for about a minute. Stir in sparkling beverage of choice. Spritz that lemon, or drop it right in. Dig out cute silver straws that you only use for *fancy* beverages and garnish as you please. Enjoy and wear sunblock!

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Hope everyone has a wonderful week!



Blackberry and a Tart Rose

Winter is coming (finally!). That means this girl eats a lot more. Sorry co-workers, if the cupcakes are a success, chances are high that I will consume the majority of them immediately after cooling 🙂 Although my creativity level wasn’t at its peak this weekend, I did utilize a fruit that I rarely consume.

Blackberries are an underrated fruit. Sweet and tart with a funky texture to boot. I don’t integrate them into my diet enough and decided to change that this week. It’s also been a minute since I explored stuffed cupcakes, so the timing was perfect for blackberry compote stuffed cupcakes.

I’ve found the perfect ratio of wet to dry ingredients for the cupcakes, causing them to rise fabulously. I attempted to utilize a new frosting tip this week, to moderate success. I’ve been playing around substituting different dairy ingredients for milk. My faves so far have been sour cream and heavy whipping cream.

Recipe (makes 12)


  • 2 cups flour
  • 1 cup white sugar
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 1/2 cup heavy whipping cream
  • 2 eggs
  • 1 stick of butter

Blackberry Compote

  • 1 cup blackberries
  • 1/2 cup sugar
  • 2 tbsp. hot water


  • 4 cups confectioners sugar
  • 1 cup melted butter
  • 2 tbsp. heavy whipping cream

Preheat oven to 350 and line cupcake tin. Combine cupcake ingredients and beat until smooth. In small pan, boil compote ingredients for about 12 minutes, until berries have a mushy consistency. While cupcakes bake for 17 minutes, mix frosting ingredients until the consistency is thick but not too sticky. If in doubt, add more confectioners sugar. Once cupcakes have cooled, hollow out center and fill with berry compote. Frost using desired frosting bag tip and enjoy!.

Blackberry 1

Blackberry 2

Blackberry 3

It’s a rare occasion but from time to time I do run into a sparkling wine that I don’t agree with. Unfortunately, this week’s was one of those. I purchased the Trevisiol with the hopes that its advertised light berry and apple flavors would compliment my blackberry cupcakes. Interestingly enough, this sparkling wine was very bitter, a jarring contrast to the tart flavors of the berry compote. I can see how it might go well with salty noodles or pasta, but just wasn’t my cup of sparkling wine. Not to say it did not get consumed 🙂

Trevisol 1

On a related sweet note, I wanted to share a fun Kickstarter I’ve just learned about. It’s called HunnyMilk, hopefully opening in Portland in Spring 2015. We’re talking some of my other favorites things, decadent ice cream treats and donuts cooked to order. I wanted to share it with my readers in case you guys feel like being a part of it. Check out their Website for more info.

Hope everyone has a wonderful week!


One Year Later…

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.

old spicy red velvet

(June 2013)

spicy red velvet 1

(June 2014)

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.

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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!



Gingerbread, Egg Nog and a Tart Prima Cuvée

Arctic freeze begone! I kind of wished that I could bake with the cupcakes this week, it’s too dang cold outside. That being said, great incentive to be in the kitchen, trying to stir up some holiday heat and keeping the closest proximity possible to the oven.

This week, I was inspired to try and turn beloved gingerbread cookies into a cupcake counterpart. They baked gloriously, flour measurement dead on. I was worried about baking cupcakes with molasses but the combination of molasses, ginger, cinnamon, all spice and nutmeg created the perfect flavor.

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I decided to avoid a fluffy whipped frosting this week, instead trying to channel more of a glaze that you might normally see on gingerbread cookies. When it comes to holiday flavors I say the more the merries, so I decided on an egg nog flavored glaze. It definitely had a thinner texture than my regular frostings, but it was a little bit more thick than I would like a glaze to be when I apply. This led to a wee bit of overflow when frosting. I’ll have to work on my technique there 🙂

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Recipe (makes 12):

1 1/2 cups flour
1 cup brown sugar
1 cup butter
1 large egg
1 tsp baking soda
1 tsp baking powder
2/3 cup molasses
1 tsp salt
1 tsp ginger
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp all spice

  • Combine all ingredients and mix until smooth. Bake at 350 for 20 minutes. Remove and cool.

12 oz powdered confectioners sugar
1 cup softened butter
1/2 cup egg nog
1 tsp vanilla

  • Combine and beat until you achieve the preferred texture
  • Once cupcakes are cool glaze and sprinkle additional cinnamon as garnish
  • Enjoy!

Although I had to wear mittens to enjoy my Champagne this week, enjoy it I did. I went back and forth between whether to opt for a sweet creamy sparkling wine, or one that’s a little bit more tart. I decided to go tart, since the cupcake is rich and a little bit spicy.

Rosatello Prima Cuvée come from an Italian staple, Ruffino. One of the very first companies to inroduce Italian wines internationally, Rosatello is argued by some to be one of the most famous Rosé wines in the world. It’s sweet and fragrant, with just a hint of acidity that compliments the ginger in the cupcakes. Very drinkable– highly recommend for a price point of around $15.

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Hope everyone has a wonderful week!


Dark Chocolate Chili and an Organic Rosé

Hi friends, it’s been a hot minute. Another week off last week due to travel and work but the end of the tunnel is officially in sight and I’m back in cupcake and champagne action.

This cupcake has been on the books for a couple of weeks and I went totally rogue on the recipe. The inspiration was actually one of my favorite snacks– the Dark Chocolate Chili bar from KIND Healthy Snacks. I love dark chocolate and I love all things spicy so it seemed like a match made in heaven. Recipe as follows (makes 12 cupcakes)-

  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 cup chili powder
  • 1 cup dark chocolate (60% cacao) bites (Ghiradelli is my favorite)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 3 eggs
  • 1 cup low-fat milk
  • 1 cup butter

Mix dry ingredients, mix wet ingredients, combine and bake for 19 minutes. Look at these beautiful bad boys-

dark choc chili

I was nervous about the dark chocolate bites (past experiences have sometimes ended poorly when I use large quantities of ingredients that thin the batter), so I over compensated with flour.

dark choc chilli

I mixed together a buttercream frosting (didn’t want to distract from the zing-y flavors of cinnamon and chili) and garnished with my muse, the KIND Dark Chocolate Chili bar.

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My cupcakes’ companion this week was a unique Rosé from La Jara Organic. It’s a frizzante, its carbonation is achieved through a second fermantation in the autoclave. Made with a combination of organic Glera and Raboso grapes, it’s bright pink– a big drawing factor for me 🙂 — and has a faint raspberry flavor. It’s nice and light, would also work really well with Sushi or Thai food.

La Jara

I was almost unable to enjoy it, due to a battle with its unique cork, but it was worth the struggle. Raspberry complimented both the cinamon and chili very nicely.

la jara cor

Hope everyone has a wonderful week!