It’s time for another recipe perfect for appetizers or brunch: savory cupcakes! They look fancy and are absolutely delicious! Spring and summer are times of celebrations, so if you are celebrating something and wants to make a DIY appetizer, this recipe is for you! It’s easy to make and will be ready in no time!
I’m not sure if savory cupcakes are popular in North America, but in France we love transforming sweet desserts into savory appetizers. For example, it is common to see recipes of savory muffins, cheesecakes or cannelés and we can be quite creative! I simply love savory cupcakes because they really are easy to make and are sure to impress your guests. There are so many variations that can be made and my favorite is the smoked salmon cupcakes (you know my love for salmon!). So even if this may seem weird to you to eat a savory cupcake, please try because you won’t be disappointed!
Let’s start baking!
- 1 cup flour
- 1 tsp baking powder
- 1/2 cup Parmesan
- 1/2 cup mozzarella
- 2 tbsp tomato paste
- 2 eggs
- 1/3 cup + 1/4 cup milk (or favorite non-dairy milk)
- 1/3 cup olive oil
- 1 onion
- 1 tsp oregano
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp ground pepper
- 40g (1 bunch) fresh basil
For the frosting:
- 475 g mascarpone
- 2 tbsp goat cheese
- black olives for decoration
1- Preheat the oven at 355 F. In a large mixing bowl, add the flour, baking powder, salt, pepper, oregano and garlic powder. Mix well.
2- In a separate bowl, we are going to mix all the wet ingredients. Mix the eggs with the milk until the mixture is homogeneous. Add the tomato paste, the parmesan and the mozzarella cheeses and mix well again
3- Chop the bunch of basil (reserve some whole basil leaves to decorate your cupcakes) and dice the onion. Add to the bowl of wet ingredients and mix well.
4- Pour the mixture on top of the flour, baking power and herbs and mix well so there are no clumps. Add the olive oil and mix well again.
5- Pour the batter into muffin pans and bake in the oven for 15 to 20 min. Check with a toothpick to make sure it is cooked. It should come out clean. Let the cupcakes cool down. They will need to be at room temperature before adding the frosting on top.
6- In the mean time, mix the mascarpone and the goat cheese together (you can add less or more goat cheese depending on the intensity of flavor that you want). Pour it into a piping bag.
7- Once your cupcakes have cooled down, pipe the frosting on top and decorate with a black olive and some basil leaves.
This is a very easy recipe and so beautifully looking. They are perfect for parties, celebrations or even for a fancy brunch! My suggestion: you can add some sliced black olive into the batter for even more flavor or add some sundried tomatoes.
I hope you will enjoy this recipe! Let me know in the comment what you think about this recipe and if you liked it.