inspired by ming’s cupcakes (a super simple website of baked treats made with bloody brilliant ingredients like chombord liquer, beets, parsnips and nutella), and, um, food in general, my friend kristen (o’ Kanibal Home) and i decided to have a long overdue bake swap. so, after a long day at work, i came home to whip up some cornbread “cupcakes” with goat cheese frosting and bacon (savoury 1, found here) while kristen did the same with a bunch of port wine and cherry chocolate cupcakes with mascarpone frosting (cupcake 26, found here). mm, right? soaking the cornmeal in buttermilk overnight in prep was worth the wait and highlights of my eve included the intense smell of sizzling bacon filling my kitchen, “taste-testing” the glorious combination that is goat cheese + cream cheese, wielding that glorious concoction in a piping bag and later, embellishing with nature’s sprinkles: bacon and fresh parsley of course. the muffins came out great but they really made me want a bowl of soup to go with them. that would be a perfect meal and i may have to make that happen very soon.
a little later in the night, hooded and meeting on the dark sidewalk of wayne street like just any other couple of delinquents would, we made good on our deal (i.e traded half of our batches with each other). i had one of kristen’s creations as a midnight snack and it was a much enjoyed weird/wonderful twist on a chocolate cupcake with an unexpected (and hard to describe) flavor. also, mascarpone frosting may be my new all time favorite (sorry, cream cheese).
hey, they’re no robicelli’s, but we both definitely won.
behold savoury 1:
and cupcake 26:
