Did you catch last night’s episode of Unique Eats? It was all about cupcakes! If you did tune in, you met Marlo Scott, the owner of Sweet Revenge. Sweet Revenge is New York City’s only cupcake tavern. Scott lists a pairing or either wine or beer for each cupcake on her menu. How does she decide what pairs best with her sweet treats? Scott shares her rationale for her pairings after the jump. Follow her tips and you’ll be able to create your own pairings at home.
Marlo’s Behind-The-Scenes Rationale for Her Cupcake, Wine and Beer Pairings
When I’m determining a wine or beer pairing for one of my desserts, I look to the wine or beer to complement, enhance or counter the spices or other flavor elements in the cake or frosting. My goal is to let the flavors of the alcohol and the dessert play with each other in fun and unexpected ways.
My Signature Flavors of Cupcakes
The Cupcake: SWEET REVENGE
Peanut Butter Cake, Ganache Center with Peanut Butter Fudge Frosting
The Wine: Las Perdices Malbec, Argentina – This smooth, rich medium-body red wine, rounds out the sweetness of the peanut butter and chocolate.
The Beer: Weihenstephaner Hefe Weiss, Germany – This bold, refreshing beer from the world’s oldest brewery counters the peanut butter sweetness while the nut tones in the beer complement the peanut-butter flavor in the cake and frosting.
The Cupcake: PURE
Mexican Vanilla Cake with Mexican Vanilla Buttercream
The Wine: Principato Pinot Noir, Italy – The fruity notes in this slightly dry red wine go beautifully with the nutty creamy essence of Mexican vanilla. The combination of fruit, nut, and cream flavors work fantastically together.
The Beer: Kwak, Belgium – The caramel and nut tones in the beer enhance and accentuate the nutty creamy essence of Mexican vanilla.
The Cupcake: DIRTY
Valrhona Chocolate Cake with Dark Chocolate Truffle
The Wine: Marques de Solariego Rioja, Spain – The cherry notes in this spicy red wine make the dark chocolate experience even more decadent.
The Beer: Kopparberg Pear Cider, Sweden – Light and crisp, the pear flavors of the cider cut the intensity of the dark chocolate, giving it a sweeter finish. Simply fabulous!
The Cupcake: CRIMSON AND CREAM
Raspberry Red Velvet Cake with Cream Cheese Frosting and Raspberry Drizzle
The Wine: Raspberry Bellini – If you’re enjoying a bellini, life is great! This bubbly raspberry cocktail plays up the raspberries baked in the cake and the raspberry coulis drizzle.
The Beer: Belhaven, Scotland – This smooth and creamy golden ale with a slight spice complements the creaminess of the cream cheese frosting and its spices play on the cinnamon we dust over the frosting.
For more pairing suggestions, check out Sweet Revenge’s website. And if you missed last night’s episode, be sure to tune in December 9th at 12:00 p.m. EST.
What’s your favorite drink to pair with cupcakes?