I found CUPCAKE wine the other day!

There’s a whole line of wines from the “Cupcake Vineyard” at Cost Plus World Market (that place is so fun!).  I purchased the Chardonnay, which said something about Vanilla Buttercream Cupcakes on the label, and the Cabernet Sauvignon, which hinted at Chocolate Mocha Cupcakes.  I don’t know why, but for some reason I thought wine could taste like cupcakes.  I was sadly disappointed when I opened the Chardonnay, which definitely did not taste like any cupcake at all.  It didn’t even taste good as far as Chardonnay goes!  It was, for lack of better words, GROSS.  I was too depressed to even open the Cabernet Sauvignon.  The worst part is, there are other wines that are much cheaper and much tastier.

So I had to find some way to use up the rest of my cupcake wine.

I saw this recipe for a White Wine Cake online, and it was a wonderful way to use up my bottle of wine!  The wine tasted fabulous in the cake.  If only it tasted like that out of the bottle.

The recipe does start with a box mix (which I hate using), but I could barely taste the box taste at all.  The combination of the mix and the wine made the cake aromatically fragrant and fruity.  And its so easy to make!  I might even buy the wine again, if only to make this cake!

White Wine Cake

1 box Pillsbury yellow cake mix (or any other mix with pudding)

3/4 c canola oil

4 eggs

3/4 c Chardonnay

Preheat oven to 350 degrees.  Spray two loaf pans.  Mix all ingredients together in a mixing bowl and beat with a electric mixer until smooth.  Batter will be somewhat thick.  Pour into loaf pans.  Bake for 35 – 40 minutes, or until a toothpick inserted comes out clean.  Enjoy!