Sure, we call them sweet peas, but most people don’t think of peas as a sweet. Prior to making my sweet pea and ricotta cupcakes, I’d never had peas in a dessert. Although these pea cupcakes feel like they belong at the farmers’ market in a stand next to the lady in faded jeans selling bib lettuce, these pea cupcakes are definitely a dessert. They are light and sweet (not treading into muffin territory) with a hint of basil and topped with honey panna cotta (yes, I frosted my cupcakes with panna cotta – more on that later). Despite your reservations, I encourage you to give peas a chance!
Sweet Pea Cupcake Recipe
Honey Panna Cotta Frosting
Although the frosting looks like a glaze, it is actually honey panna cotta. The texture is jello-like and if you wanted to, you could actually peel it off. While I liked the frosting and it was a fun experiment, it wasn’t the biggest hit with my tasters. If you don’t want to make the panna cotta, the cupcakes would be just as good unfrosted or frosted with a honey cream cheese frosting.
If you’d like to try the panna cotta frosting, make a small batch of my honey panna cotta (divide the honey panna cotta recipe by four). Allow the panna cotta to cool just a little bit in the pot and then dunk the cupcakes into it.
Let the panna cotta harden on the cupcakes and then dunk again. Repeat until the “frosting” is a thickness that you are happy with.
This cupcake was inspired by a dish called “Jar of Peas” created by Cary McDowell of Winslow’s Home for Slow Food’s Feast in the Field. Although it doesn’t look like much, the Jar of Peas was my favorite course of the seven course meal at the Feast. If given the opportunity, I could eat a jar a day. Thanks, Cary, for the cupcake inspiration!