Last Saturday night, I went over to my bff Katie’s house for a girls night of cupcake and sangria making. Ever since I found Courtney’s recipe for neapolitan cupcakes I knew I had to make them! Katie is uber talented in the baking department, for her birthday we went to a cupcake decorating class and I bought her cupcake decorating tools. Since we were going to a friend’s bbq/pool party on Sunday we decided it was the perfect time to make the neapolitan cupcakes.
I’m not going to show the recipe here, Courtney does a great job of going over all the details on her blog, which you can check out the post here. And if you’re looking for all around great recipe ideas, especially cupcakes, Courtney’s blog is the place to go!! She was also super helpful when I had questions about making these cupcakes (she answered my emails in literally minutes).
Here are some pics from the cupcake making… then we’ll get to really good part! the sangria recipe!
Getting the ingredients ready, plus the laptop with Courtney’s recipe
Katie mixing up the batter
Right out of the oven
frosting the cupcakes with ice cream frosting (SO DELICIOUS)
All decorated for the 4th of July
Trying the cupcakes
Yes I took a huge bite and took a self photo at the same time
These cupcakes are sooo sooo good! And only took us a couple hours to do and gave us plenty of time to catch up! While we were waiting for the cupcakes to bake and cool, I made sangria. I had made sangria the week before and tweaked the recipe a lil bit.
So here’s what you’ll need for a 1 gallon pitcher on sangria without ice:
- 3 Bottles of Moscato wine, I prefer barefoot! Cheap and yummy!
- 1 orange
- 1 red apple
- 1 can of pineapple chunks, I used Dole
- 1 lemon (preferably seedless)
- 1 lime
- 4 or 5 shots of coconut rum, I used Malibu since that’s what Katie had at her place.
- 1 20 oz bottle of sprite
I bought my pitcher for $2 at Walmart, it’s plastic and cheap but if you’re bringing it to a party you don’t want it to get broken!
I have some extra fruit on here but only ended up using what I listed above. I start by putting the can of pineapple chunks in first.
Next I cut the orange, lemon, and lime in half and squeezing those into the pitcher. I don’t like a lot of pulp in drinks, so that’s why I don’t put the wedges in the pitcher, just the juice. After that I cut up the apple and put all the chunks in the juice. Next I pour the wine and malibu rum in. You let that sit overnight in the fridge (if you want to drink it that same night, just place in the freezer for a lil while). Right before you’re ready to serve pour in the 20 oz of sprite. It makes the sangria bubbly and delicious (you can use ginger ale if you prefer, but the sprite has a better flavor in my opinion). Serve over ice.
The sangria ends up filling up a gallon pitcher. This was gone within a few hours at the party! I will definitely be making this more!!