This flavor will most likely make most of you think....eeeew! Definitely not a cupcake for the traditional cupcake lover or someone who likes cupcakes just because they are meant to be (in my opinion), sweet. This cupcake is for....hmmm..lets say someone who enjoys more of an earthy, savory dessert.
Yes, I did it...call it an insane Cupcake Wars moment...I put Pesto in the vanilla buttercream frosting. OH MY, the insanity!! Again, my Dad really enjoyed it, I however am a traditional SWEET cupcake girl, so while this wasn't bad, it just simply wasn't my style. OH and in my personal opinion, I could do without the balsamic vinegar...too much for me.
This is how I mixed it:
1 to 1 1/2 Cups of fresh buttercream frosting and 1 tsp or a bit more of the Pesto. Adjust to your liking.
The Pesto alone however is amazing and is SOOO good on top of pasta and grilled chicken!! Here is the recipe we use to make it.
Basil & Oregano Pesto
1 C fresh basil leaves, packed
1/4 C fresh oregano leaves, packed
1 oz parmesan cheese coarsely chopped
1 large clove of garlic
1/4 C of extra virgin olive oil
Salt and freshly ground pepper to taste.
Combine first 4 ingredients in a food processor and pulse till combined. With processor on, add olive oil slowly, scraping sides as needed, till smooth. Add salt and pepper to taste.
Here is the balsamic vinegar we used, I believe my parents picked it up at the local grocery. Maybe seeing the bottle will help some of you who are interested find it at your store.
I hope this bizarre flavored cupcake motivates you to try something new and unusual. If nothing else, you have a new recipe to use for a simple dinner dish, which I think is what I will stick to using this Pesto recipe for.
Have a super day!