I am the world’s biggest klutz. Look up the word in the dictionary and you’ll see a little black and white illustration of my face.
Just yesterday I broke a glass lunch box as I was digging around in the cabinet where we keep all of our containers. Do you have a shelf like that? Where you put all your containers and no matter how many times you try to keep it organized, everything just flies all over the place and there are a thousand lids with no mate? It was a pain to clean because tiny shards of glass were everywhere.
Obviously, I make a huge mess in the kitchen whenever I bake because, dammit, flour just will NOT stay in the bowl. It just HAS to fly all over my counter, floor and pyjamas (because unless I’m leaving the house, I live in my pjs).
Unfortunately, the Husband is often the unintended victim of my clumsiness. I’m usually rushing or trying to help out when these mishaps happen. Case in point: a few months ago, we were eating dinner at a Chinese restaurant with my family and the soup course had just been served. Trying to be helpful, I was setting the Husband’s bowl down in front of him and trying to clear the area of dirty napkins ‘n such when I knocked the entire bowl of boiling soup onto his crotch. He had to spend the rest of the night in wet, sticky pants. I’m wife of the year.
I was baking for today’s post this past weekend and I needed to open my bottle of Fresita Chilean sparkling wine. Since I’m totally incompetent, I took the bottle upstairs to the Husband in his office. I was planning on asking him to come downstairs to the kitchen to help me but instead, like an idiot, just handed him the bottle and said “please open this.” He did and it immediately proceeded to fizz and spray booze all over his desk, keyboard, work documents, cell phone and computer screen.
I don’t know why he’s still married to me. He’s obviously a glutton for punishment!
As you can see, I’m writing today’s post for Fresita Chilean sparkling wine. As per Fresita’s website:
The wine is a blend of Chardonnay, Sauvignon Blanc and Moscatel; each variety is fermented separetely to create the still wines that will be then blended and will undergo a second fermentation to obtain the final extra dry sparkling wine base of Fresita. Finally small, freshly-picked, intensely flavored Patagonian strawberries (from the foot of the Andes) are added to the natural sparkling wine.
I guzzled some straight from the bottle after the Husband opened it for me (cause I’m a classy lady) and it’s delicious. I’m always weary of fruit flavoured liquors because I’ve had too many bad cocktails that taste like cough syrup. I’m happy to report that this is the opposite of that – it’s fizzy, delicious, lightly strawberry flavoured and far too easy to drink.
It’s also fun to bake with!
Strawberry Fresita Cupcakes (adapted from The Food Network)
Yield: 22 cupcakes
2 1/4 cups all-purpose flour
1 1/2 cups sugar
1 tbsp baking powder
1/2 tsp salt
½ cup fresh strawberry puree
3 large eggs, room temp
1 cup Fresita Chilean sparkling wine
1/2 cup butter, melted
1/2 cup vegetable oil
1 tsp vanilla extract
½ tsp almond extract
½ cup white chocolate, chopped into fine bits
Red food colouring, optional
Preheat the oven to 350 degrees F. Line 2 muffin pans with cupcake liners.
Sift together the flour, sugar, baking powder, and salt in a medium bowl.
Place the strawberries in a food processor and process until pureed. Measure out 1/2 cup. I used about 9 strawberries to yield half a cup.
In the bowl of your stand mixer or a large bowl with an electric hand mixer, mix the strawberry puree, eggs, Fresita sparkling wine, butter, vegetable oil, vanilla and almond extract on medium speed until blended together, about 2 minutes. Turn the mixer to medium-low speed and slowly add the dry ingredients, making sure to scrape down the sides of the bowl if necessary. Mix until just combined. Add the chopped white chocolate and mix until combined.
Because strawberry cupcakes don’t usually bake up pink, I added some red food colouring to the batter. I use the gel, which is more concentrated than the liquid. Just add a tiny bit at a time until you get the colour you want.
Fill the cupcake liners 3/4 of the way full, and bake until a cake tester inserted in the center comes out clean, about 20 minutes. Remove the cupcakes from the muffin pans and place on a wire rack to cool completely.
I garnished my cupcakes with freshly made whipped cream and macerated strawberries. They taste fantastic with the toppings and equally delicious without. These cupcakes are super moist, light and fluffy, with a light strawberry taste. On the first day they’re baked, you can still taste the alcohol but the flavour dissipates by the second day. You can store your unfrosted/unadorned cupcakes in an airtight container at room temperature for up to three days. Or wrap them tightly and freeze for up to a month.
Fresita is available world wide so pick up a bottle to make these cupcakes and to guzzle!
Disclaimer: This is a sponsored post. All opinions are my own.