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!

Mini Edible Flower Garden

Hello folks and happy spring!  I have a lot of exciting styling jobs coming up this month, so this week I’ve been focusing on renewal and trying to fortify my life with relaxation and creativity so that I don’t burn out.

As some of you may know, I have fibromyalgia, a muscle pain and fatigue disorder.  I have to be extra careful about watching what I do so that my energy levels remain intact.  While having fibromyalgia sometimes seems like the end of the world, it has helped me weed out the clutter and realize what/who is truly important and worth spending my time on.

I’m constantly trying to focus on resilience.  I want to keep growing and creating beauty despite the challenges that I face.  I’ve found that sometimes you have to take it easy on yourself in order to push even farther toward your goals.  I think that this rule can apply to most people, whether they are facing health challenges or not.

This week, I wanted to create something light and colorful.  I’ve been missing my little garden back in Illinois, and I think this project is the next best thing.  Playing around with ganache is just as rewarding as playing in the dirt, am I right?

For this DIY dessert, I was inspired by SPOT Dessert Bar, which serves a larger potted treat garnished by a sprig of parsley, seemingly growing in the flower pot.  I decided to use edible pansy flowers instead.  Pansies are so much prettier than parsley!  I filled each mini pot with layers of ganache and streusel.

Scroll down for the recipes, and let me know how your edible garden turns out!

Ganache

Ingredients:

  • 8 ounces semisweet chocolate chips
  • 1 cup heavy whipping cream

Instructions:

  1. Bring cream to a simmer on the stove.
  2. Pour cream over chocolate and let sit for one minute.
  3. Slowly whisk the chocolate and cream, starting from the center.  It will soon have a soupy consistency.  Let set, and it will become thicker like frosting.

Streusel

Ingredients:

  1. 1 1/2 cups all purpose flour
  2. 1/2 cup brown sugar
  3. 6 ounces butter
  4. 1/4 teaspoon salt
  5. 1 teaspoon cinnamon

Instructions:

  1. Over low heat, melt butter in a pot over the stove.
  2. Add all the other ingredients and fully incorporate.

Assembly: Pour alternating layers of streusel and ganache into the mini flower pots.  Start with the streusel, so that the ganache doesn’t escape out of any holes on the bottom of the pot.  Garnish with an edible flower, such as a pansy.  I picked these up from Eataly.