Cupcakes are my own personal form of
insert addicting substance here. I love to eat them, bake them, experiment with recipes, and share all of the above will fellow cupcake freaks. I guess in a way I’m a one-stop-shop dealer.
I always start with this basic vanilla bean cupcake recipe when I concoct a new version. This weekend, since I happen to have leftover pizza ingredients loitering around – mozzarella, marinara sauce and chili pepper flakes – I dove head first into crafting the savory yet scrumptiously sweet pizza pie cupcake. Just keep reading, trust me.
Gently tuck a small bit of shredded mozzarella into the center of the batter prior to baking, and the cakes will be twice as moist. Beating a modest helping of marinara sauce into the frosting offers a unique balance of tastes – sweet and tart and slightly spicy.
Not only does this eccentric play on a cupcake look pretty great garnished with red chili flakes (a pizza joint favorite), it tastes even better. Which doesn’t help with the addiction factor. I’m already dreaming up the next adventure… kim chi cupcakes anyone?
So Happy April Fool’s Day! If you made it this far, thanks for sticking with Edible Times through the silliness. And yes, I actually baked up a couple cupcakes with mozzarella in the middle and a marinara frosting from old buttercream I had in the fridge. No, they did not taste good. Yes, they saw the dark depths of the garbage can after the brief photo shoot. And to quote my husband, who is actually to thank for the idea, just the frosting alone causes “instant vomit”.