Last month, my family and I took a trip to a private island (OK – it’s small, but I’m counting it).
Next to the island, there were rolling hills and a vineyard which produces top-notch wine.
There’s was also a restaurant on par with top restaurants in major cities. The chef sources his ingredients locally – many of them from the on-site garden.
The on-property accommodations aren’t shabby either. We stayed in a private villa and stepped outside into a lovely gazebo to stargaze at night.
Where Was I?
Even my New Yorker mom, who’s been to St. Louis countless times, still seems puzzled when I talk about rolling hills and wine – as though the fly-over states all need to be flat and bedecked with only rows of corn.
The specific location featured here is Chaumette Winery and Vinyards, a place that should be a destination for anyone looking for a relaxing getaway filled with stunning food and wine – there’s even an onsite spa!
If you need more incentive to head to Chaumette, have a look at the dessert menu:
To my knowledge, these cupcakes mark the first time any of my cupcake recipes have been credited on a restaurant menu. It’s an exciting milestone for me!
I chuckled when all the folks from the winery tried the cupcake for the first time. They treated the experience like a wine tasting, commenting on the subtle flavors of the cake (apricot and honey) and the intricacies of the goat cheese. Both the cake and frosting contain goat cheese and there’s enough wine in the cake for it to be a noticeable presence. The cupcakes are a unique and special sweet treat that is well worth the $6 – especially if you love goat cheese. Pretty much everyone who tasted these little guys went crazy for them.
If you can’t make it to Chaumette, you can prepare the cupcakes yourself. You didn’t think I’d leave you without a recipe, did you?
If you've tried this recipe, please RATE THE RECIPE and leave a comment below!
Wine and Cheese Cupcakes
- 1 cup sugar
- 1 3/4 cups cake flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 2 large eggs
- 5 ounces goat cheese room temperature
- 2/3 cup Bouvet Blanc or other semi-sweet white wine
- 7 ounces goat cheese room temperature
- 1/4 cup unsalted butter room temperature
- 3 cups powdered sugar
- 1/2 teaspoon salt
Preheat oven to 350 F.
In a medium-sized mixing bowl, mix sugar, cake flour, baking soda, salt, and butter until fully combined.
Mix in eggs, one at a time.
Mix in goat cheese.
Mix in wine.
Fill cupcake liners 3/4 full.
Bake for 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Mix goat cheese and butter until light and smooth (about 1 minute on high speed).
Mix in powdered sugar a little bit at a time.
Mix in salt.
Spread on cooled cupcakes.
A Second Recipe
For more about Chaumette and the unusual experience of reading a piece by me about salad, check out my FEAST Magazine article about Chef Adam’s locally sourced printanière salad with housemade verjus dressing.
I received free food and lodging at Chaumette. There’s also a link to C&H Sugar in this post that they sponsored. C&H Sugar is in my regular sugar rotation and I’m happy to work with them.