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!

Ingredients

  • Butter, unsalted, softened [F]  ·  4 ounces 
  • Cream cheese, softened [F]  ·  4 ounces 
  • Powdered sugar [F]  ·  2 cups 
  • Vanilla extract [F]  ·  1 teaspoon 
  • Self-rising flour  ·  3 cups 
  • Salt  ·  ½ teaspoon 
  • Butter, unsalted at room temperature  ·  1 cup 
  • White sugar  ·  2 cups 
  • Eggs, at room temperature  ·  4 
  • Vanilla extract  ·  1 teaspoon 
  • Lemon zest  ·  2 tablespoons 
  • Whole milk, divided  ·  1 cup 
  • Fresh Meyer Lemon juice, divided  ·  2½  tablespoons 
  • Pink food coloring [F]  ·  ¼  teaspoon 

Instructions

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

Serve with Williamson Caress Cuvée Blanc.

Caress Cuvée Blanc

Caress Cuvée Blanc

Caress Cuvée Blanc, as blended by Bill, is a White Châteauneuf-du-Pape, with a magnificent nose and delicious full mouth feel - an incredible breadth and depth of aroma and taste.

Comté

Comté

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.

Fiore di Capra

Fiore di Capra

A cheese produced in Sardinia, exclusively from goat’s milk and goat rennet, compact and white with no eyes.

Fiore Sardo

Fiore Sardo

Fiore Sardo DOP also known as Pecorino Sardo is a raw, hard cheese made from whole sheep’s milk on the Italian island of Sardinia.

Apple Pie Spice

Apple Pie Spice

Ooh - so good! Apple Pie Spice perfectly combines sweetness from caramelized apples contrasted delightfully with a perfect blend of exotic spices.

Catch of the Day

Catch of the Day

This delicious blend to dust over fish fillets or peeled prawns and shallow-fry or barbecue.

Rose Harissa Spice Blend

Rose Harissa Spice Blend

Based on a Tunisian blend that may be rubbed on food before cooking, or made into a fragrant, spicy paste.

Turmeric Seafood Rub

Turmeric Seafood Rub

Turmeric is well known as a a wonderful spice to complement to seafood along with ginger & pepper.

Apple Horseradish Jam

Apple Horseradish Jam

Your taste-buds will be delighted with the unusual combination of naturally sweet apple juice and the hearty kick of horseradish.