...Vanilla Cupcakes with Chardonnay Frosting...Wine Pairing: Riesling...

For the final recipe of these Food & Wine Pairing Posts I'm sharing with you some vanilla cupcakes and chardonnay frosting.  Sounds appropriate, don't you think?  The frosting really make the cupcakes and adds a nice grownup kick to a stand by kid favorite.

I used the Magnolia Bakery Cupcake Recipe because it's the best I've found, and then a Chardonnay Frosting recipe hailing from Enjoy Cupcakes out of the one and only Los Olivos, California.  This cupcakery does awesome cupcake and wine pairings with Saarloos and Sons Winery.  A fun place to taste and this recipe is a great one they shared - and the only one of theirs I could find available online! 

So, onto the cupcakes, and the frosting...

For the Cupcakes (Recipe thanks to Magnolia Bakery)

Ingredients You'll Need:
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup unsalted butter, softened
2 cups sugar
4 eggs at room temperature
1 cup milk
1 teaspoon vanilla extract

1.  Preheat oven to 350 and line 2 muffin tins with cupcake papers.

2. In a bowl combine the flours and set aside.

3. In a mixer on medium speed cream the butter until smooth.  Add the sugar and beat 3 minutes.  Add the eggs 1 at a time then add the dry ingredients in 3 parts- alternating with milk and vanilla.  With each addition, beat until ingredients are incorporated and scrape down the sides of your bowl when need be.  Do not over beat.

4.  Carefully spoon the batter 3/4 way full into each liner.  Bake for 20-25 minutes or until a cake tester inserted in the center comes out clean.  Cool in the tins for 15 minutes then remove to cool completely on a wire wrack.

When they're cool, make the frosting:

Chardonnay Cupcake Frosting Recipe from Enjoy Cupcakes

Ingredients You'll Need:

1/4 pound European Style Butter at room temperature
2 oz Cream Cheese, room temperature
2 cups Powdered Sugar plus more if need be
Pinch of Kosher Salt
1/4 tsp Fresh Lemon Juice
3 tablespoons Chardonnay
1. Cream the butter with a stand mixer with a paddle attachment on medium to high for 2 minutes. Add cream cheese and continue to mix on medium to high speed for another 2 minutes.
2.  Add 2 cups of the powdered sugar. Mix on low speed until incorporated and then increase speed to high speed and mix for another minute.
3.  Add salt, lemon juice and chardonnay.  You'll think this is too much liquid, but mix on medium until the salt and liquid are incorporated- which they will.
4.  Add additional powdered sugar if you need it, getting to a good spreading or piping consistency.

Wine Pairing:  This wine was nice and dry, not too sweet, and a bottle I'd definitely seek out!
Maker: Two Princes                    
Region: Germany
Vintage: 2009

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