Two things that immediately come to mind were beer and cheddar cheese. But a beer and cheese cupcake? I love the play between sweet and savory ingredients. I am constantly thinking of ways to incorporate traditionally savory ingredients into sweets. But I thought this might be tough.
I went back and forth with where the Beer should go, where the cheese should go? What beer should I use? Dark, light, amber? So I finally decided to try two versions. The first being a Beer Cheese Cupcake, a Light Beer Cake, studded with Cheddar Cheese topped with an Ale Cream Cheese Frosting Sprinkled with Cheddar Cheese. The second version being a Dark Ale Cake, filled with a Caramel Cheese Filling, and frosted with a Caramel Ale Buttercream Sprinkled with Crushed Pretzels.
Both batters were made, baked and cooled. The light Ale cupcakes were frosted with the Light Ale Cream Cheese Frosting. Then the dark ale cupcakes were filled with caramel and ready to be frosted. What I didn't notice was I had filled the wrong cupcakes. I had not prepared the Buttercream Frosting. Here is what I love about creating new flavors in the kitchen...I improvised and took the caramel intended for the buttercream and added it to the light ale cream cheese frosting and frosted both sets of cupcakes with the Caramel Ale Cream Cheese Frosting. Sprinkled both with crushed pretzels.
The next step was the taste...would the Beer Cheese cupcake, which I had meant to be more savory taste good with the sweeter Caramel Beer Filling? The answer is yes, the sweet and savory play off each other nicely. Hence the birth of the On Wisconsin Cupcake. I think I will still try both cupcakes as intended...and who knows...I may have On Wisconsin Version 2.0 and 3.0!