This month's main ingredient was a big challenge for me. I love the idea of a glass of wine while having a romantic dinner, cooking, socializing with friends and family, or just to kick back and relax. I have tried on many occasions, but unfortunately I just do not have apalate for more than half a glass.
However, I do have numerous family and friends who are wine connoisseurs. When this challenge was given, I asked for help, and I received many great ideas. I hope to one day try them all.
But for Iron Cupcake Earth I decided to make a sabayon cupcake. Sabayon is a French dessert of fresh fruits topped with a wine custard. I found many recipes which used different wines from reds to whites from dry to sweet and even champagne. That's when I chose to incorporate the white wine, gewurtraminer, from Pelee Island Winery served at my wedding. It is excellent with fruits, cheeses, chicken, seafood, spicy foods, and Asian cuisine. It's a bit on the sweeter side (that is probably why I love this wine) and can be considered an apertif (I did my research). It is perfect for the sabayon I had in mind.
I made two sets of vanilla cupcakes topped with fresh berries and the custard. One set to be toasted lightly and another just as is. The cupcakes were wonderfully delicious and fresh. They will be a favorite of my family for many years to come.
Recipe for Sabayon Cupcakes:
Vanilla Cupcakes (makes 12)
1 cup sugar
1/2 cup unsalted butter at room temperature
2 teaspoon vanilla
1 1/2 cups all purpose flour
1 3/4 teaspoons baking powder
3/4 cup milk
3 egg yolks
2 tablespoon sugar
1/4 cup wine
1 teaspoon lemon zest
1 cup of fresh fruits in small pieces (I used strawberries and blueberries)
1 tablespoon sugar
splash lemon juice
Toasted Sabayon Cupcake along side a Sabayon Cupcake
To prepare cupcakes:
1. Preheat oven to 350 degrees F. Prepare cupcake pans.
2. In a medium bowl, cream butter and sugar. Beat in eggs in at a time until well incorporated. Stir in vanilla.
3. Combine flour and baking powder. Add slowly to the creamed mixture until well blended. Stir in milk until the batter is smooth.
4. Pour into prepared pans. Bake for 20-25 minutes.
5. Cool completely on a wire rack.
To prepare fruit in cupcake:
1. Mix fruits with lemon juice and sugar. Set aside for a few minutes.
2. Carve a cone shape hole out of each cupcakes and spoon fruits into the cupcakes.
3. Let sit while making the sabayon. This will allow the juices from the fruits to be absorbed by the cupcakes.
To prepare sabayon:
1. Put the egg yolks, sugar, and wine into a medium heat proof glass bowl. Whisk to mix.
2. Place the bowl on a double boiler over simmering water. Do not let the water touch the bowl, otherwise, the eggs will cook and scramble.
3. Whisk the mixture until it is frothy, pale, and ribbony (about 12-15 minutes).
4. Remove from heat, and whisk in the lemon zest. keep whisking for a minute or two to cool the custard slightly.
5. Spoon sabayon over the fruits and cupcakes. If you prefer, with the oven boiler or a kitchen torch, quickly brown the sabayon.
6. Serve immediately and enjoy!
Okay, now for the technical side of the challenge (it is a competition after all). The prizes from our sponsors include:
* An Etsy Prize-Pack from artists:
* An elegant Jessie Steele Apron
* A cupcake courier from Cupcake Courier
* A cute Tee from Upwithcupcakes.com
* An added bonus for January, a treat from Sweet Cuppin Cakes Bakery and Cupcakery Supply
* Iron Cupcake Earth is sponsored in part by 1-800-Flowers.
Thanks for visiting this post. Now go out there and vote! :D