Happy Valentine’s Day!

I’m a fan of all Hallmark-inspired holidays. They never shy away from the two things that this site focuses on.

But I’m a particularly huge fan of Valentine’s Day. One could even call it the patron holiday of bubs and sprinks. A day when I can rock my pink and red and white. A day when I can justify a perma-sugar coma. A day when everyone should share the love as much as they possibly can!

img_0247

In honor of our [brand] new patron holiday, we’re rebooting an old favorite, with a brand new audience. I was hosted by Afternoon Live this week, and I doctored up a batch of Spicy Red Velvet. This was actually the very first recipe I ever made for bubbles+sprinkles. I would like to think today’s turned out a heck of a lot better than 2013’s 🙂 As always, huge thanks to Tre and the show for having me. It was a total blast. You can check out the video and recipe, here. 

screen-shot-2017-02-13-at-7-17-27-pm

Looking for help with your future sugary treat needs? Feel free to reach out to hello@bubblesandsprinkles.com or take advantage of the form at the top of the page. Remember that all orders this month will benefit Planned Parenthood. I would like to continue contributing profits from this site to charities who could really use it. Have an idea for a group that would really appreciate it? Let me know!

Hope that everyone has a wonderful Valentine’s Day!

Xo,
Jenna

Straight-Up Strawberry and a Minx Named Chloe

Happy Valentine’s Day! This is the third time around the sun for bubbles&sprinkles and this is one holiday that’s guaranteed to inspire me to bake a batch. I’m of the opinion that “relationship” is a subjective term and that everyone has someone or something to celebrate today. My sister told me yesterday that she hates Valentines Day because it’s an excuse to get fat and kiss the people you love. Ummm…those are two wonderful things!

I have already decreed 2016’s cupcake buzzword- simplicity. So no white-chocolate-strawberry-cinnamon-rose-petal-infused cupcakes here today. We’re going Straight-Up Strawberry. Poor strawberry gets caught in the middle of all the desserts. People loathe her because she’s too sweet, or she’s au natural in a batch of organic muffins. I tried to toe the line of compromise for these cupcakes. No fake strawberry flavor, only the real deal, but pink food coloring did earn a role. They’re light and flavorful and a little tart and pretty and pink!

Recipe (makes 12)

Cupcakes:

  • 1 1/2 cups white flour
  • 1 cup white granulated sugar
  • 2 eggs
  • 1/2 cup melted butter
  • 2 tsp baking powder
  • 1 cup pureed strawberries
  • 1 tsp salt
  • 1 tsp vanilla
  • 1 tsp pink food coloring

Frosting:

  • 16 oz confectioners sugar
  • 1/2 cup melted butter
  • 1 tsp vanilla
  • 1/4 cup heavy whipping cream
  • strawberries for garnish
  • red sprinkles for garnish

Preheat oven to 350 and line cupcake tin with festive cupcake liners. Combine cupcake ingredients and beat until smooth. Fill liners and bake for 15 minutes. Combine frosting ingredients and beat until smooth and frothy. Frost cooled cupcakes and garnish. Do yourself a favor and share these…you’ll earn copious karma points.

FullSizeRender[3]

FullSizeRender[1]

FullSizeRender[2]

I spied Chloe a few weeks back at Fred Meyer. She was minding her own business, kind of the queen of the castle, atop a Valentine’s Day promotional display. Her label was tied with a neat, black bow, zero context as to her flavor profile. I just had to take her home.

Well she truly is a saucy minx, no bones about it. She’s tart and tangy, but extremely drinkable. I can’t think of anything that she wouldn’t pair well with. She’s actually a little bit more tart than the cupcakes are, which worked out well. She also doesn’t break the bank at around $12 a bottle. My kinda lady.

FullSizeRender

Hope everyone has a wonderful love day and a wonderful week!

Cheers,
Jenna

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):

Cupcakes

  • 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)

Frosting

  • 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.

Cheers,
Jenna