Savory cupcakes have been captivating me lately and I just want to make more and more. I was telling my bff Andrea from Ain't That The Berries about an Italian cupcake idea I wanted to work on. We joined forces, bounced ideas back and forth, and these lil babies were born.
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| is there anything better than fresh mozzarella?! |
Caprese Pancetta Cupcakes - Recipe by me and Andrea!
makes 2 dozen
1 cup salted butter, at room temperature
1 3/4 cups sugar
4 eggs
3 cups all-purpose flour
2 tsp. baking powder
2 cups parmesan cheese
1 3/4 cups sugar
4 eggs
3 cups all-purpose flour
2 tsp. baking powder
2 cups parmesan cheese
1/4 lb pancetta
1/8 tsp. fresh ground pepper
grated zest of a lemon
1 cup buttermilk
1/8 tsp. fresh ground pepper
grated zest of a lemon
1 cup buttermilk
Preheat oven to 375 F and line 24 muffin tins with paper liners.
Bake pancetta on a cookie sheet until nice and crispy, about 20 minutes.
In a large bowl, beat the butter, sugar and lemon zest with an electric mixer until fluffy. Add the eggs one at a time, beating after each addition.
In a small bowl, stir together the flour, baking powder and pepper. Add this to the butter mixture a third at a time, alternating half of the buttermilk in between the thirds. Beat until just combined. Fold in parmesan cheese and crumbled baked pancetta.
Fill the prepared tins and bake for 20-25 minutes, until springy to the touch and a tooth pick comes out clean. Cool in the pan for 10 minutes on a wire rack, then cool for another 10 minutes out of the pan.
Basil Marscapone Frosting
In a large bowl, beat the butter, sugar and lemon zest with an electric mixer until fluffy. Add the eggs one at a time, beating after each addition.
In a small bowl, stir together the flour, baking powder and pepper. Add this to the butter mixture a third at a time, alternating half of the buttermilk in between the thirds. Beat until just combined. Fold in parmesan cheese and crumbled baked pancetta.
Fill the prepared tins and bake for 20-25 minutes, until springy to the touch and a tooth pick comes out clean. Cool in the pan for 10 minutes on a wire rack, then cool for another 10 minutes out of the pan.
Basil Marscapone Frosting
4 chopped fresh basil leaves
9oz of marscapone cheese
8oz block of cream cheese
1/8 tsp fresh ground pepper
8oz block of cream cheese
1/8 tsp fresh ground pepper
2 tsp of rice vinegar or balsamic vinegar
dashes of salt to taste
dashes of salt to taste
Mix well, and adjust to taste. We wanted to use balsamic vinegar but I only had rice- it worked perfect! We piped ours onto the cupcakes but you can also spread it on. Garnish by poking a sliced cherry tomato and mozzarella ball through a toothpick and stick in top of the cupcake. Sprinkle on a little extra parmesan cheese!
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:)
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