So this is the last blog as part of the series of 'sweet treat crazes of 2013' that I have been working through these last couple of months. We've covered all the hot sweet trends this year from ombre cakes to popcorn, donuts to peanut butter and even winter ice cream flavours (just to name a few!). Last cab of the rank is the idea of 'wild pairings', or more commonly known as two flavours that you would never imagine would be palatable. I researched a lot for this blog and settled on the idea of cupcake as my base. But this wouldn't be just any cupcake, I was adamant to create a cupcake flavour that:
a) had not been done before, by anyone;
b) would make you go 'really?' whilst screwing your face up; and
c) go 'oh wow that actually is really yum!' after consuming it. And I'm happy to say that after the all important taste test this afternoon (not only on us but also on members of my family too) I think I have ticked all three boxes. So what is the flavour I hear you ask? Well it's based on the idea of the chili and chocolate combination, where you get the heat of the chili cut against the sweetness of the chocolate to reveal a perfectly balanced combination.
So drum roll please.... Mr Meko and I present to you, after an afternoon in the experimental kitchen, our Chocolate Honey Mustard Cupcakes with Crispy Bacon Bits. Did your face screw up when you read that? I have no doubt it did. But you do need to try this one before passing judgement, like the chili and chocolate combination you will find a perfect little cupcake harmony going on with your taste buds after one bite. Not just a flat line flavour, this cupcake has multi flavour levels that will make you want another and another. So give it a crack and enjoy x
Chocolate Honey Mustard Cupcakes
with Crispy Bacon Bits
(makes 24-30 minis)
2/3 cup caster sugar
1 tsp vanilla essence
2 eggs, lightly beaten
1 cup self raising flour
1/3 cup cocoa powder, sifted
1/2 tsp bi-carb soda
1/2 cup milk
honey mustard butter cream
3.5 tbsp honey
4 tbsp Dijon mustard
125g butter, room temp
1 cup icing sugar
1 cup icing sugar
1 lean bacon rasher, chopped into strips
1 tbsp honey (for glazing)
Preheat oven to to 180c. Line two 12 hole mini cupcake tins with paper cases.
Using a mixer cream butter, sugar and vanilla until light and fluffy. Gradually add eggs and mix until just combined.
Combine flour, cocoa and bi-carb soda. Add to creamed mixture along with the milk. Beat until just combined.
Spoon mixture into cases until each is 1/3rd full. Bake for 15-20 minutes. Turn out on to a wire rack to cool.Meanwhile to make your bacon pieces, heat a tablespoon of honey in the microwave for 20 seconds to warm, then glaze each strip of bacon on one side using a pastry brush. Spray a baking tray lightly with oil spray placing bacon honey side up and bake at 180c for approx 5 mins or until crispy. Remove from oven and set aside to cool.
Next make your honey mustard by combining 3.5 tablespoons of honey with 4 tablespoons of mustard in a small bowl and microwave on high for 20 seconds. Stir until combined.
To make butter cream, cream butter and icing sugar in an electric mixer until light, white and fluffy. Scrape the sides of the bowl down and add your honey mustard mixture whilst you continue to beat.
Load butter cream into a piping bag and pipe on to each cupcake using a circular motion. Chop bacon strips into little squares and decorate each cupcake.