I like to create or look for recipes that inspire my taste buds! Savory and sweet dishes definitely make my taste buds do a happy dance! Salted caramel? Yes, please!
It only made sense when I came across these savory cupcakes, from Cupcake Wars (Marilyn Norris), I had to make it. Sweet spiced apple and vanilla with gorgonzola cheese, delicious!
With my salty and sweet addiction there is one I cannot understand...bacon and chocolate. Salty morning bacon with sweet, dessert chocolate? I am probably one of the only people that has not tried this combo...it's still slightly daunting to me.
The sprinkled gorgonzola give the cupcakes the right amount of salty, without overpowering the rest of the flavors. My 18 month old devoured these cupcakes. Definitely an all ages crowd pleaser!
Apple-Spice Cupcakes with Vanilla Frosting Sprinkled with Walnuts and Gorgonzola
Recipe Adapted from Marilyn Norris, Cupcake Wars 2010
1/4 cup sugar
1/4 cup water
1 granny smith apple, peeled, cored, and chopped into 1/4-inch pieces
1 1/2 teaspoons ground cinnamon
1/4 teaspoon sea salt
1/4 teaspoon pure vanilla extract
1 2/3 cups unbleached pastry flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
3/4 cup buttermilk
1 tablespoon pure vanilla extract
1/2 cup (1 stick) unsalted butter
1 cup sugar
2 large eggs
1 cup (2 sticks) unsalted butter
1/2 teaspoon salt
4 cups powdered sugar, sifted
1/2 cup heavy cream
2 teaspoons pure vanilla extract
Walnut and Gorgonzola Topping:
1/2 cup finely chopped walnuts
1/2 cup crumbled gorgonzola
Honey, for drizzling
In a small saucepan over medium heat, combine sugar, water, apples, cinnamon, and salt. Stir occasionally until apples are soft, about 3 minutes. Remove from heat and stir in vanilla. Set aside to cool.
Preheat oven to 325 degrees. Line standard cupcake pans with 14 cupcake liners.
Sift the flour, baking powder, baking soda, cinnamon, nutmeg, clove, allspice, ginger, cayenne, and salt into a medium bowl and whisk to combine. In a separate small bowl, mix the buttermilk and vanilla. In a bowl fitted with the paddle attachment, cream the butter and sugar, about 5 minutes. Add the eggs, 1 at a time, scraping the edges of the bowl after each addition. Turn the mixer to the lowest speed and, in equal parts, add the flour and buttermilk mixture.
Fill the cupcake liners 3/4 full with cupcake batter. Place 1 teaspoon apple filling on top of each cupcake, and gently swirl . Bake until golden brown, about 17-20 minutes. Cool the cupcakes completely before frosting.
For the Topping:
Combine the walnuts and gorgonzola, making sure to crumble the mixture after it is combined.
Frost each cupcake with vanilla icing (I used a 1M tip.) Sprinkle a small handful of gorgonzola mixture on top. Finishing, with a drizzle of honey
*Sprinkle the gorgonzola walnut mixture right before serving*