Our authentic Italian bubbly bursting with a bright blend of vibrant flavors.
13250 River RoadGuerneville, CA 95446
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The Mimosa Reimagined. It’s not just OJ anymore.
August 7, 2014
This fragrant cupcake recipe pairs perfectly with KORBEL Blanc de Noirs.
In mixing bowl, combine butter, sugar, vanilla and rosewater syrup. Beat until smooth. Add eggs one at a time, and mix until smooth. In another bowl, combine dry ingredients. Stir dry ingredients into butter mixture, and mix until smooth. Add milk, mixing until smooth. Line a 12-slot cupcake pan with papers, and divide batter among them. Bake at 350º for 12-15 minutes, just until cupcakes are baked. Remove from oven and let cool. Brush tops of cupcakes with rosewater syrup before frosting.
To make the frosting, combine butter and powdered sugar, and mix at low speed for one minute. Add vanilla, milk, rosewater syrup and food coloring. Turn mixer on high, and whip until light and airy. Frost cupcakes after they are completely cooled.
*To make syrup, bring 1 cup rosewater and 1 cup sugar to a boil, and simmer for a few minutes until all sugar is dissolved. Remove from heat and let cool before using.
Makes 12 cupcakes.
– Chef Robin Lehnhoff-McCray
Korbel Delicatessen and Market