Last night I made my first attempt at a savory cupcake. I had seen a great corn muffin recipe (I would add more salt) on
Smitten Kitchen the other day, but I wanted to jazz it up a little. Being a cupcake-lover, it's hard for me to make muffins because they look so naked on top! I bought some
Boursin (creamy herb/garlic cheese spread), so I thought that would make the perfect 'frosting' for my cornbread 'cupcakes'. I garnished them with some corn 'sprinkles' and
voilà!
Afterwards the man and I went out for dinner at one of our favorite restaurants,
J. Alexander's, and had some lovely wine, interestingly named "
The Prisoner"! It has spices and a hint of blackberries - I love the complex flavor and smell! It was the perfect wine for cozying up in a dark restaurant with a rainstorm outside :)
