Who doesn’t love cupcakes? With all these cupcake shops opening up, I’m going to go out on a limb and say that I am not the only one who loves these delectable delights. In honor of national cupcake day, I thought I’d celebrate with wine …. and a cupcake of course! Now some say it’s an impossible pair, but I believe you can pair wine with all food. I’ve picked some of my favorite cupcakes to share with you and here’s what I’ve come up with:
Devil Food’s Cupcake: If you have a chocolate craving these will fill that need and more! Go with a sparkling wine, its bubbles and palate cleansing capability allow for maximum enjoyment of that chocolate heaven. Try a Gloria Ferrer Blanc de Noirs or any of our favorites written about (here).
Red Velvet Cupcake: Every cupcake shop has a red velvet recipe, because who doesn’t love red velvet cake and the pound of cream cheese frosting layered on top. The Gardener Pinot Noir with this cupcake will knock your socks off! It’s full structure will stand up to this rich cake. And the long, lingering finish will leave you wanting more.
Carrot Cupcake: Carrots have been a main ingredient in those sweet European cakes since the Middle Ages. Carrots have more sugar than just about any other vegetable. This cake goes best with a Riesling, so give a Mirassou Riesling a try. Its firm acid levels make it a crisp wine, but it’s soft and delicate structure will go well with this sweet desert!
Coconut Cupcake: A coconut lover’s dream come true! It’s a sweet, buttery white cake topped with frosting and coconut, yum! Coconut cake goes well with a late harvest Semillon from Australia or an Italian Moscato, so try a Scarborough or Candoni.
I hope you enjoy celebrating this fabulous day, cheers!