I will always love the simple cupcake classic flavors but the cupcakes that go outside the “cup”fort zone are the ones that intrigue me the most!

If you find a cupcake blog/website entry for next week’s collection or you think *your* cupcake is worthy for my Cupcake Collection, please feel free to email me!

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Bailey’s Chocolate Cupcakes by I Like Cake!

Chocolate, Hazelnut and Kiwi Cupcakes by Cinnamon Love

Pineapple Hibiscus Cupcakes by Not Quite Nigella

Choco-Banana Cupcakes w/ PB Caramel Frosting by Couture Cupcakes

Creme Brulee Cupcakes by How To Eat A Cupcake

Creamy Carrot Cupcakes by Hello Fortune

Berry Chocolate Cupcakes by Airy Fairy Cupcakes

::drum roll please::

(It’s always more suspenseful after the cut right?)

Who knew that savory could be so sweet? I am not sure I really *want* to eat this cupcake but it definitely gets points for St. Patrick’s Day cupcake interpretation.  (Much love for you Steph!) To be honest I wanted to post the recipe b/c I’d love to hear reviews if anyone tries to bake it themselves! Congrats Stephanie @ Cupcake Projectt! You are the Cupcake of the Week!

Corned Beef and Cabbage Cupcakes by Cupcake Project

Makes 24 Cupcakes

The Corned Beef Cake Recipe

For the cake, I took the flavors typically found in a corned beef and cabbage recipe and added them into basic cake recipe. I used beer in the cake since many corned beef and cabbage recipes use beer as a base - and why not have another beer cupcake recipe?

* 1 C Beer (I used an Irish stout)
* 1 t malt vinegar
* 3/4 C sugar
* 1/3 C Canola oil
* 1/4 t allspice
* 1/4 coriander
* 1/4 t ground mustard
* 1 1/3 C flour
* 3/4 t baking soda
* 3/4 C ground corned beef (I bought some deli slices and used my electric chopper to grind it up.)

Combine the beer and the malt vinegar. Add in the sugar and oil, whisking vigorously until slightly frothy. Add allspice, coriander, and mustard. Gently introduce the flour along with the baking soda, being careful not to over mix. Fill 24 cupcake tins half full and bake at 350 degrees for 20 min.

The Candied Cabbage

Take about a cup of raw grated cabbage and place it on a toaster oven (or full-sized oven) tray lined with foil. Completely cover the cabbage with brown sugar. Bake at 350 degrees for 10 minutes.

Warning: This will smell like sauerkraut.

The Malt Vinegar Cabbage Frosting

* 1 package (8 oz) cream cheese
* 1/4 C butter
* 3 C powdered sugar
* 1 t malt vinegar
* 1 C candied cabbage

Mix butter and cream cheese. Slowly add in powdered sugar. Add malt vinegar and stir in cabbage.
The Corned Beef Topping

Who needs a cherry when you can top your cupcake with some grated corned beef?

Happy St. Patrick’s Day to You and the Luck o’ the Irish!