You all
know by now I’m a little bit obsessed with cupcakes … that’s why I always
wanted to try out savory cupcakes.
And last
weekend it was time to try …
A savory
cupcake is quite a fancy appetizer and it goes great with some salad. Moreover
it’s a cute snack and I think it would look sooo amazing on a brunch buffet.
Another
benefit? You don’t have to worry about too much sugar… ;)
But …
before they can shine on our buffet we have to make them…
... here’s how:
Beat up two
egg yolks with 80g of butter. Mix in one tablespoon of salt and about 200g of
pureed spinach. Nicely green, right??
Make sure
that there’s not too much water in your spinach. If you’re using frozen
spinach, strain well before mixing it in. Otherwise the dough will be too wet
and the cupcakes won’t rise.
Afterwards mix 250g of wholegrain flour with two tablespoons of baking powder, a pinch of
nutmeg as well a a pinch of black pepper in a separate bowl. Then add in the
flour mix by spoonfuls and stir well. Fold in the beaten egg whites carefully
and scoop the dough into six lined muffin moulds.
Bake them
for about 20 minutes at 180°C and remove from the oven afterwards.
While your
little green muffins chill a bit you can prepare the topping.
I used
cream cheese and sour cream. Just mix 200g of each in a bowl and season your
topping with salt, pepper, some more nutmeg and rosemary.
As soon as
your muffins are completely cold you can top and decorate. …the most fun part!!
I used some
roasted pistachios to bring out the green a bit more and freshly grated black
pepper.
Special
tip: If you’re no veggie like me you maybe wanna add smoked salmon.
Enjoy!
And … a
giant “thank you” to all those who recreated my recipes. The pics you sent me
are amazing!
That really
means a lot to me.
xo
Andrea
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