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Christine's Caress Cupcakes
Our wine club manager, Christine made cupcakes for the office. Everybody in the place loved the cupcakes and thought they would make a great pairing with our Caress Cuvée Blanc so we had to try them together. Several cupcakes and glasses of Caress later we knew we had a winner. Thanks Christine!
Butter, unsalted, softened [F]
Cream cheese, softened [F]
Powdered sugar [F]
Vanilla extract [F]
Butter, unsalted at room temperature
Eggs, at room temperature
Whole milk, divided
Fresh Meyer Lemon juice, divided
Pink food coloring [F]
To Make the Cupcakes
Preheat oven to 375°F (190°C).
Line 30 cupcake pan cups with paper liners.
Sift the self-rising flour and salt together in a bowl.
In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined being careful not to over mix.
Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes.
Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
Cream Cheese Frosting [F]
In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract then add the food coloring and gently stir until the color is uniform.
Different Flavored Frosting Ideas
For chocolate frosting, add 1/4 to 1/2 cup cocoa, according to how rich you like the chocolate flavor.
For Lemon frosting, add the juice of one lemon.
For Strawberry frosting, add 1/4 cup strawberry puree
Comté, made with raw cow milk in the Franche-Comté region of France, is actually also known as "Gruyère de Comté." Considered one of the world's greatest cheeses Comte captures the essence of raw, mountain pasture-fed cow milk.