Well hello again folks. This is the 3rd challenge for Iron Cupcake: Earth. This month with an ingredient like cheese, I got a little carried away. You can do so much with cheese as it compliments almost any flavor. After all, who doesn't LOVE cheese?
I decided to try out several different cheese flavors and concepts. Ultimately I think my savory choice will get the most attention. Below you can see my other cheese runner ups: Blackberry Pistachio MASCARPONE, Fig Honey GOAT CHEESE, and Blueberry Apricot BRIE. For now, lets talk about Mac n' Cheese.
The concept behind this cupcake was to make my favorite home made mac n' cheese dish, and include crab for that extra deliciousness and savory flavor, and translate it into a glorious savory cupcake, perfect for appetizers or breakfast if you are my friend Kevin. Lobster would have worked, but c'mon I'm on a budget here. Now for the recipe, we will take the sweetness of the cake down a notch to match our savory mac n' cheese.
Please check out the cool prizes the challenge winner will receive here:
ETSY artist ART ON THE MENU with her awesome little cardboard cupcake, her link is: http://www.etsy.com/shop.php?user_id=5738002 and a pair of cupcake earrings from Lots of Sprinkles at http://www.etsy.com/shop.php?user_id=6057281. As an added bonus for October only we have a sassy and sweet T from Bakelove Bakewear, http://www.bakelove.com/cupcake_t-shirt.html. Last and certainly not least, don’t forget our corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS, http://www.fiestaproducts.com, HELLO CUPCAKE by Karen Tack and Alan Richardson, http://blog.hellocupcakebook.com, JESSIE STEELE APRONS http://www.jessiesteele.com; the CUPCAKE COURIER http://www.cupcakecourier.com; TASTE OF HOME books, http://www.tasteofhome.com. Iron Cupcake:Earth is sponsored in part by 1-800-Flowers, http://www.1800flowers.com .
Voting will begin on Sunday, October 26 at 12 noon at NO ONE PUTS CUPCAKE IN A CORNER, http://mkecupcakequeen.blogspot.com and will be open through Thursday, October 30 at 12 noon.
CAKE RECIPE:
4 EGGS
1/2 CUP SUGAR
¾ CUP VEGETABLE OIL
1 1/2 CUPS BUTTERMILK
MIX ABOVE INGREDIENTS UNTIL COMBINED (LESS THAN 1 MINUTE).
2 CUPS FLOUR
1 CUP CORN MEAL
1/2 CUP BREAD CRUMBS
1 TEASPOON SALT
1 TEASPOON PEPPER
2 CUPS COLD WATER
MIX/SIFT ABOVE DRY INGREDIENTS. ALTERNATELY MIX 1/3 OF THE WATER AND 1/3 OF THE FLOUR INTO THE CAKE BATTER.
2 TEASPOONS BAKING SODA
3 TABLESPOONS WHITE VINEGAR
COMBINE ABOVE INGREDIENTS. AFTER REACTION SEIZES MIX INTO BATTER JUST UNTIL COMBINED.
CRAB MAC N' CHEESE:
Bake your favorite homemade mac n' cheese dish and add shredded Dungeness Crab. SHARP cheddar should be your main cheese used.
TOPPERS:
Italian bread crumbs
More Shredded Cheddar Cheese
Shaved Parmesan
Salt
Pepper
FILLING:
1 Large Cheddar Cube per cupcake
1 Large Chunk of Crabmeat per cupcake
ASSEMBLY/INSTRUCTIONS:
Fill the cupcake liners almost to the top. place cheddar cube and chunk of crabmeat in the very center of the cupcake. FOR MINI SIZE: Bake at 350 degress for about 9 Minutes. FOR REGULAR SIZE: Bake at 350 degrees for about 14 minutes. Pull out of the oven and immediately top with a large spoonful of crab mac n' cheese. Sprinkle salt and pepper. Add spoonful of shredded cheddar. Sprinkle breadcrumbs. Sprinkle parmesan. FOR MINI SIZE: Place back in the oven for another 2 minutes. Then BROIL for desired crispyness (1-2 minutes). FOR REGULAR SIZE: Place back in the oven for another 4 minutes. Then BROIL for desired crispyness (1-2 minutes).
Remove from oven. Eat. Smile. Be happy.
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