Savoury Party Cupcakes

Savoury Party Cupcakes

Wednesday January 16th, 2013 0 By Marion

Salmon 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.

CategoryFood

About The Author

[ENGLISH] My name is Marion Barral and I am passionate about food, wine, sports and photography. Originating from a wine-growing family in the Languedoc (South of France), I studied Agronomic Science in Paris (AgroParisTech). After having worked in the wine trade in the UK, I now travel the world selling wines from the South of France. This allows me to come back to my roots while giving me the opportunity to discover other countries, cultures and languages. This is something I try to share with you in my blog :-) [FRANCAIS]Je m’appelle Marion Barral et je suis passionnée par le vin, l’alimentation, le sport et la photo. Je suis fille de vigneron dans le Languedoc et ingénieur agronome (AgroParisTech). Après avoir travaillé dans le secteur du vin au Royaume-Uni, je parcours le monde pour vendre du vin du sud de la France. En plus d’un retour aux sources, cela me permet de découvrir d’autres pays, langues et cultures. C’est ce que j’essaie de vous faire partager dans mon blog :-)

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