No, not all at once! Savory cupcakes are getting a lot of attention lately, with many bakeries doing some version of a bacon cupcake. It seems that Chicago is the epicenter of savory cupcake innovation, and Time Out Chicago went on a taste test to see which ones stack up (and dares to broach the dangerous question of whether these are really "muffins"). They test out cupcakes from newly-opened More Cupcakes and Chaos Theory Cakes, in the above-named categories, as well as More's Brie-Champagne-grape cupcake and Chaos Theory’s spinach and purple-onion cupcake,
Tomato
Chaos Theory’s Caprese cupcake (pictured, above left) has bits of chewy mozzarella baked into the tomato cake and basil stirred into the icing, and neither addition does the cupcake any favors. In More’s BLT cupcake (pictured, above right), the vaguely sweet cake is filled with salty pieces of bacon, smeared with a completely savory ranch “icing” and topped with fresh slices of tomato. It’s jarring at first—no cake has ever tasted like this—but it works so well that it’s perhaps the most convincing proof that cupcakes can swing both ways. (How More came to associate ranch dressing with a BLT, however, we have no idea.)
Tomato
Chaos Theory’s Caprese cupcake (pictured, above left) has bits of chewy mozzarella baked into the tomato cake and basil stirred into the icing, and neither addition does the cupcake any favors. In More’s BLT cupcake (pictured, above right), the vaguely sweet cake is filled with salty pieces of bacon, smeared with a completely savory ranch “icing” and topped with fresh slices of tomato. It’s jarring at first—no cake has ever tasted like this—but it works so well that it’s perhaps the most convincing proof that cupcakes can swing both ways. (How More came to associate ranch dressing with a BLT, however, we have no idea.)
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