Saturday, June 23, 2012

Heating up the Kitchen, Cooling down with Sangria

Just last week, my roommate made me aware of a cake competition — for tomorrow!

I've since played around online with recipes, debated over whether or not I have what it takes to design and bake nearly 300 servings of a cake in about a day and a half — all the allotted time I'd have considering my full-time job during the week, and made the somewhat rash decision to go ahead and enter.

I decided that I wanted to make Mini Sangria Cupcakes because they sounded like they would be boozy, fruity and delicious and because I couldn't find anything quite like what I was envisioning on the Internet – at least not that I could find during my frantic searches each evening.

Fresh idea = Fresh start!

Last night, I attended a happy hour event to collect some cake flour curtsey of King Arthur Flour for my cupcakes and a gift card to Whole Foods — all contestants receive just enough to cover the cost of ingredients to make about 300 servings worth of cake... Anyone want to guess how much butter I had to buy today?

Earlier in the week, I prepared my Sangria with a bottle of Merlot, some Brandy, and chopped up oranges, lemons and peaches.

Today, I'm hanging out in the kitchen perfecting creating my recipe and baking up hundreds of little cupcakes.

Wish me luck!

Sangria (a Young Idealistic Baker Original Recipe):

  • 1 bottle dry Red Wine (I used Trader Joe's Three Buck Chuck Merlot)
  • 1/2 cup Brandy
  • 1 lemon
  • 2 oranges
  • 3 peaches
  • Sugar to taste
  • Chop up fruit into large chunks and throw them in a large bucket/bowl
  • Sprinkle with sugar
  • Add Brandy and let sit for a few minutes
  • Add wine and let the whole mixture sit overnight in the refrigerator
Either use Sangria for my Sangria Cupcakes (recipe to come after the contest) or pour over ice and enjoy!

P.S. I'm tracking my trials and errors today on Twitter — Be sure to follow @bethrwitt to keep updated!

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