Its already almost mid-May and spring has only hit Boston at about 50% of its strength. Spring in Boston is a fragile, mystic being. One day, its 70, sunny, clear skies and in-bloom. The next day, its barely above 40, raining, and the end feels near. Luckily, as we move towards “summer”, we are getting more and more of the beautiful days as we transition away from the horrid Boston winter. The best way to celebrate? Rosé.
To me, rosé personifies Spring. It’s pink, its floral, its flirty, and its fun. Lucky for me, Marissa has a big night planned tomorrow for the Boston-area bloggers, so I figured I’d contribute some springy cupcakes. I’ve recently been given the opportunity to work with 90+ Cellars, one of my personal favorite wine brands, and try their new rosé, which I have used for this recipe. This rosé is fruity and floral, with delicious strawberry notes and wildflower aromas. It paired beautifully with my fresh sage, and I think these will really be a hit. Try out the recipe, and try the 90+ rosé, and tag me on Instagram @alyjnewt – I’d love to hear what you think!
- 2 3⁄4 c cake flour
- 2 c sugar
- 1⁄2 c powdered milk
- 1 tsp baking powder
- 1⁄2 tsp baking soda
- 1 1/2 c 90+ Cellars Rosé
- 1/2 c vegetable oil
- 4 egg whites
- 1 tsp clear vanilla extract
- few drops red food coloring
Rosé Sage Buttercream
- 1/3 c 90+ Cellars Rosé
- 1/4 c granulated sugar
- 3-4 tbs finely chopped sage
- 2 sticks butter (salted and softened)
- 1 stick shortening
- 3-4 c powdered sugar
- Preheat oven to 325 F.
- In large bowl, combine dry ingredients. Whisk together to remove any lumps.
- Add rosé, eggs, vanilla, and oil. Whisk together until smooth. Add food coloring until desired color.
- Bake for 15-20 minutes or until tops are set but not browned. Keep an eye on the pink color. Allow to cool completely.
Rosé Sage Buttercream
- In small saucepan, combine rosé and sugar. Heat on medium, stirring constantly until sugar is dissolved. Add chopped sage and allow to boil, stirring occasionally to avoid burning, about 2-4 minutes.
- Strain syrup over small bowl to remove sage. Allow to cool completely.
- In stand mixer with whisk attachment, combine butter and shortening. Slowly alternate adding powdered sugar and sage syrup until desired consistency and flavor have been met.
- Once cupcakes have cooled completely, pipe icing on and enjoy!