Pinot Noir Cupcakes: Kimmy is Back!

“Pinot Noir, Caviar, Myanmar
Mid-sized car
You don’t have to be popu-lar
Find out who your true friends are!” -Titus Andromedon

Season 3 of Unbreakable Kimmy Schmidt is coming back this Friday, which means I have a certain song stuck in my head… no, not the show’s theme song!  Can you guess it?

The nonsense song “Pinot Noir” by Titus Andromedon in Season 1 Episode 6 is sure to brighten your day, even if you’re not a budding sommelier.  It’s impossible not to sing along with the silly lyrics.  Did you know that you can buy your very own Kimmy-inspired pinot noir brand at certain locations in New York?  What better way to celebrate this Friday than a cupcake and wine pairing party?

While I wasn’t locked in a bunker for fifteen years, Kimmy’s journey to New York from the Midwest resonates with my own corn-town-to-big-city journey.  I think that anyone can take on impossible projects and be unbreakable if they believe in themselves.  While Unbreakable Kimmy Schmidt is full of ridiculous moments, it never fails to make me feel more equipped to tackle my own list of daily challenges.  I’m so excited for the show to come back!

Get #winewasted with me this Friday and indulge in this chocolate pinot noir cupcake recipe!  Cupcakes and wine always make for the best end-of-week treat.  What Would Kimmy Do?

Scroll down for the recipe!

Pinot Noir Mini Cupcakes

Makes about 24 mini cupcakes

Cupcake Ingredients:

  • 8 tbsp butter, room temperature
  • 1/2 cup brown sugar, packed
  • 1/2 cup sugar
  • 2 large eggs
  • 3/4 cup Pinot Noir
  • 1 tsp. vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1/8 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 pinch ground cinnamon

Frosting Ingredients:

  • 1/2 cup butter, room temperature
  • 3 cups confectioner’s sugar
  • 1/4 cup Pinot Noir
  • 1 splash of vanilla extract

Instructions:

  1. Preheat oven to 350 degrees. Line cupcake pan with cupcake liners and set aside.
  2. In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.  Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars until light and fluffy. Then add in the egg and egg yolk and vanilla.  Beat well until combined.
  4. Alternate adding in the dry ingredients and the wine until well combined.  Fill cupcake tins 3/4 full.
  5. Bake for 18-20 minutes and let cool completely before frosting.  Now, time to get cozy with your show!

Chia Pudding Parfait Shots

I almost made some “The Handmaid’s Tale” themed treats for Mother’s Day, but reconsidered.  That ominous baking project can wait!  Instead, I wanted to make use of some adorable shot glasses that my friend recently gave me.  They are the cutest little munchkin mason jars!

I’m celebrating the spring holiday with something on the (somewhat) lighter, (vaguely) nourishing side of the pastry spectrum.  However, my mom is actually the biggest fan of peanut M&M’s… so I’m not sure that she’d approve of this healthier decision.  In a way, these little chia pudding cups are actually kind of anti-mom.  Good thing she’s a safe distance away from me, back in Illinois!

I’ve never sampled chia seeds before, so this is my first documented experiment.  Here are the results.

The chia is flavored with coconut milk, honey, and a touch of vanilla.  I layered the chia pudding with raspberry preserves.  Each shot is garnished with banana cut-out.  The super-sweet preserves balanced the far milder coconut/chia flavor.  Time to search for your mini spoons!  For a less-healthy option, layer the chia with cinnamon yoghurt and top the shots off with Biscoff cookie crumbles.

I’m so thankful that my mom has instilled in me a love for creative challenges.  I’m pretty sure that most moms don’t let their kid paint a mural on the kitchen windows as a first grader!  Without her encouragement, I would never have embarked on this pastry chef/food styling adventure.  I’m looking forward to collaborating with her later this year by using some of the ceramic cupcake and cake stands that she’s created.

Happy Mother’s Day!  Make some chia parfaits with your mom… or your anti-mom.  Scroll down for the recipe.

Chia Pudding Cups

Ingredients:

  • 1/4 cup chia seeds
  • 1 cup coconut milk
  • 1/8 cup honey
  • 1 teaspoon vanilla extract
  • raspberry fruit preserves
  • fresh bananas or fruit of your choice

Instructions:

Pulse the coconut milk, honey, and vanilla together in a blender.  Pour over the chia seeds and let the mixture sit overnight in the fridge.  The following day, layer your chia pudding with your choice of fruit preserves and fresh fruit.  Cheers!