The guys are coming over for a dinner party and I thought I needed a dessert that was reminiscent of our times together mostly post-show somewhere talking and laughing over drinks in NYC. Plus, they just happen to be my favorite guinea pigs :) (My co-workers are pretty good taste testers too)
As I thought about our times together...the idea struck like lightning...Sangria! Ok, so now I had the idea...how to transform it into a cupcake...I knew the cake base had to be wine flavored, or did it? The tricky part was the incorporation of the fruit...do I put bits of fruit in the cake batter itself? Do I fill or do I not fill it? What should the frosting be? These are all questions I ask myself when developing a new flavor. (I will post later on the origins of baking with savory ingredients...ohh I just had another idea...must write that down).
After many scribbles and notes, I arrived at the following: Rose Wine Cake, Spiked Apple Peach Pear Filling, and a Sangria Buttercream (What better excuse to make a pitcher of Sangria?)