Monday, November 1, 2010

caprece cupcake

Oh here I go again with cupcakes. If you think that cupcakes are just a fad or are plain sick and tired of them, It's ok...I do understand. But come on...what is there not to love about little bites of joy. I love them because they are perfectly sized...and you don't feel like a glutton after eating one. Now, if you eat more than one, that is a whole new tale to tell. But there is no doubt about it, the cupcake train is still rolling and plenty are hopping aboard.
One day, I was pondering the deep concept of cupcakes, and I thought to myself: Can I have cupcakes all day? What I mean is: Could I make a cupcake for breakfast, lunch, dinner, snacks and dessert? Well, of course I can. So without much further adieu, I present to you
CUPCAKEPALOOZA! A series dedicated solely to the love of cupcakes and the endless inspiration they provide.
Today's first entry to CUPCAKEPALOOZA is the Capece Cupcake. Caprece salad is a much loved dish by many. Tomatoes are just fading on the vines now, so run out and pick them right away. Caprece is involves a few key ingredients: Tomatoes, mozzarella,and basil. Anything else is just frosting on top (he he he). For this presentation I made some crostini with baguette slice that were drizzled with a bit of olive oil infused with garlic. I topped the bread off with Parmesan cheese and toasted them in the oven at 350 degrees for ten minutes.
I chose to use Roma tomatoes because when sliced, they were just about the same size as the mozzarella. You can also cut the mozzarella with a biscuit cutter if it is too large. The drizzle is a basalmic syrup, that packs a sweet little punch at the end. Enjoy. CAPRECE CUPCAKE
printable version
4 vine ripe tomatoes, sliced
1 package cocktail tomatoes
1 package fresh mozzarella, sliced
1 bunch basil
2 tablespoons pesto
1 package cream cheese
Salt and pepper to taste
1 cup basalmic vinegar
¼ cup brown sugar

Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each. In a bowl, combine the pesto and the cream cheese and cream with a hand mixer. Scoop cream into a pastry bag with a star tip. Place a toothpick in each stack and top off with a cherry tomato. Pipe the cream cheese onto each stack. In a saucepan, combine sugar and vinegar and simmer until thickens. Drizzle over Caprece cupcakes.


Stephanie McGee said...

Mmmm...looks delicious! Mom said your cupcake class was really good.

KVA said...

This was so good at class. I have made the turkey cupcakes and the quiche cupcakes and both were a success. Thanks for posting pictures, my food is never as pretty as yours.

Reeni said...

This is so cute Sara! I could happily eat cupcakes all day long if they looked like this!

Michael Toa said...

really cool and no doubt delicious :)
Have a great one. Michael