
Savoury Party Cupcakes
Wednesday January 16th, 2013Salmon and chive
Ingredients
(quantities for 6 persons)
- Wheat flour: 200 g
- Baking powder: 11 g
- Milk: 20 cl
- Eggs: 2
- Unsalted butter: 50 g
- Smoked salmon: 150 g
- Phildelphia cheese: 100 g
- 2 or 3 tbsp cream
- A bunch of chive
- A few drops of blue or green food colouring
Preparation
- Preheat the oven (180°C – th. 6).
- Cut the salmon into very small pieces. Melt butter. Beat the eggs, add milk and butter.
- Put the flour in a big bowl, add the previous mixture. Add salmon, some pepper and mix well. Add the baking powder and blend well one last time.
- Half-fill the cupcakes (not more) and bake in the oven 15 to 20 minutes depending on the size of your cupcakes.
- Let them cool down completely.
- Mix the Philadelphia cheese with some cream and food colouring. Put in a pastry bag and decorate your cupcakes. Finish with some finely chopped chive.
Foie gras and figs
Ingredients
(quantities for 6 persons)
- Wheat flour: 200 g
- Baking powder: 11 g
- Milk: 20 cl
- Eggs: 2
- Unsalted butter: 50 g
- 3 to 5 dry figs (depending on your taste)
- Foie gras: 150 g
- Fromage frais: 100 g
- A few drops of pink or red food colouring
- 2 or 3 marrons glacés
Preparation
- Preheat the oven (180°C – th. 6).
- Melt butter and miw with 1/3 of the foie gras. Beat the eggs, add milk and butter.
- Put the flour in a big bowl, add the two previous mixtures nf the thinly chopped figs. Mix well. Add the baking powder and blend well one last time.
- Half-fill the cupcakes (not more) and bake in the oven 15 to 20 minutes depending on the size of your cupcakes.
- Let them cool down completely.
- Mix the fromage frais with the foie gras and the food colouring. Put in a pastry bag and decorate your cupcakes. Finish with some finely chopped marrons glacés.
Be creative. Keeping the same proportions, you can make the following cupcakes: roquefort/walnuts, figs/Parma ham, goat’s cheese/lemon, etc.