Unique and disparate flavors make for exciting and adventurous eating.
Francesco Carletti, a merchant of Florence, traveled around the world from 1594 to 1602, and wrote about the paste and beverage made from the cacao bean. The Medici, the chefs of Turin and the confectioners of Perugia all found cocoa a favorite ingredient. Curry, not so much. However, accord to About Italian food expert Kyle Phillips, it does appear, often in recipes designed to excite the passions of the diners. So when I saw this recipe for Cupcakes Cacao e Curry con Meringue Italiana (Cocoa, Curry and Italian Meringue Cupcakes) on the Italian recipe blog Sweet Life I knew I had to put it on my recipe radar.
The Italian meringue is the icing on the cake. A hot sugar syrup is whipped into foamy egg whites to create a satiny, stiff, bouffant frosting. These cupcakes look amazing and I plan on this being a featured Fall go to dessert that pairs perfectly with a change of seasons.