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 Bibb lettuce, these pea cupcakes are definitely a dessert. They are light and sweet (not treading into muffin territory) and I top them with a sweet pea cream cheese frosting and candied peas.
My tasters adored these most unexpected cupcakes and were surprised by how much they ended up liking the pea flavor in a dessert.
Sweet Pea Cupcake Recipe
Honey Panna Cotta Frosting
If you’d would 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!