Every month Sweetest Kitchen arranges a worldwide cupcake challenge where there is one ingredient which has to be used in the cupcakes and then write a post about it. From what I can see, there are some fantastic prizes for the winner of the challenge (see links below) and I decided that for once I will try to enter a cupcake competition! Scary!
The rules aren't very complicated - you can read more about them here: Cupcake Mystery Box Rules
This month the challenge is to bake a chocolate cupcake WITH A TWIST. That is, the base of the cupcake has to be chocolate (not very hard as I love chocolate), but the twist is to add an ingredient/flavour to the cake (or the frosting - maybe something one doesn't usually see paired up with chocolate.
What a great challenge! I started brainstorming straight away and my first thought was bacon. I have seen a lot of cupcake recipes paired with maple syrup and bacon and thought "why not a chocolate cupcake with bacon?" Then for the fun of it I checked the recipes of Sweetest Kitchen and what did I see? She has already baked a chocolate cupcake with bacon! So that idea goes out the window.
As I live in Greece there is one ingredient that is very local to this country - mastiha (mastixa)from the island of Chios, also known as mastic gum - which is the sap taken from lentisk trees. Mastiha is being used in many things, also sweets, so I thought it would make an interesting flavour to my chocolate cupcake for an international competition. I bought the mastiha, but somehow it still remains intact in my kitchen cupboard...
So what did I actually bake? Hi(gh) Hat Cupcakes! I saw a post from Bakerella a few months ago about Hi Hat Cucpakes and always wanted to make them, but didn't get around it until now.
Here are the normal-sized Hi Hat Cupcakes I baked
But they look like normal cupcakes dipped in dark chocolate, I hear you say. Where's the twist? I hear you! There are two twists to mine - firstly, I didn't use the traditionally marshmallowy frosting the Hi Hat cupcakes usually use - I used a yummy raspberry mousse frosting and secondly - after having dipped them in dark chocolate I decided to bake some mini cupcakes dipped in white chocolate too! Oh yes, still chocolate, but a twist to the original ones. When I image google for white chocolate hi hat cupcakes there is almost impossible to find a hi hat cupcake using white chocolate, so surely that is an important twist to mine? Humour me and let's say you agree :)
So there it is, my contribution to the Mystery Box Cupcake Challenge hosted by Sweetest Kitchen: WHITE CHOCOLATE HI HAT CUPCAKES!
I also added a bit of banana to the base to these ones - it worked splendidly together with the raspberry mouse and the white chocolate.
Cross your fingers for me - maybe I'm the lucky one to win the fanastic prizes from:
li>Angela's Images; a selection of handmade crafts
In the meantime I leave you with one last photo of 3 white chocolate hi hat cupcakes - can you tell I unsuccessfully experimented with the lighting? Got to learn how to take better photos of my cupcakes!