5 savory cupcake recipes
As part of an ongoing housewarming series, I had Dom, Alex and Gary over for a cupcake feast. Here they are.
Chicken soup Cupcakes:
Cake:
1/4 cup (113 grams) unsaltedbutter, room temperature
1 cup reduced chicken stock
½ cup shmaltz
2 largeeggs
3/4 cups (195 grams) all purposeflour
1 teaspoonsbaking powder
1/4 teaspoon salt
Topping:
Carrot and celery puree with alphabets
6 carrots, stemmed, cleaned, chopped into 2” pieces
3 ribs celery, trimmed, cleaned, chopped into 2” pieces
½ cup mascarpone
Alphabet noodles
Directions:
· Beat butter until fluffy, add in eggs, chicken stock, schmaltz, and beat
· Add the remaining ingredients and beat again.
· 350F, 17-20 minutes
· Combine carrots and celery and in boiling water for 1 ½ hours or until soft
· Puree carrot combo together with mascarpone, pipe onto cupcakes
· Cook alphabet noodles and top cupcakes with a spoonful
Beet and Goat cheese salad cupcakes
Cake:
1 Cup All Purpose Flour
1 Tsp Baking Soda
1 Tsp cream of tartar
1/4 Tsp Salt
1 Large Egg
1/2 Cup Canola Oil
6 beets, peeled
Topping:
Goat cheese
Pecans
Maple syrup
Directions:
· Puree beets with oil in a blender
· Whisk together dry ingredients
· Add beet mix to dry ingredients, and add the egg
· Fold together by hand
· 350 for 25
· Grind pecans to small bits
· In a small pan, heat 1 part maple syrup together with 3 parts pecans and stir until well incorporated and the maple syrup is starting to sizzle
· Remove from the heat and cool nuts
· Whip goat cheese before topping cupcakes with it
· Sprinkle with nuts
Lobster Roll cupcakes
Rolls:
1/4 cup warm water (110 to 120 degrees F)
1 package dried yeast
2 tablespoons sugar
3 extra-large eggs, at room temperature
2 ¼ cups unbleached flour
2 teaspoons kosher salt
6 tablespoons unsalted butter, at room temperature
1 TB each celery salt, paprika, pepper, salt
Topping:
1 whole lobster
Olive oil
Lemon
Celery
Tarragon
Parsley
Scallions
Directions:
· Combine the water, yeast, and sugar in a bowl, stir, and allow to stand for 5 minutes or until the yeast get activated.
· Add the eggs and beat on medium speed for 1 minute, until well mixed.
· Add 1 cup flour and the seasonings and mix for 5 minutes
· Add remaining flour and mix for 5 minutes
· Scrape the dough into a large buttered bowl and cover with plastic wrap. Refrigerate overnight.
· The next day, allow the dough and the butter to come to room temperature for an hour
· Knead the butter into the dough and divide into however many buns you’re making
· Allow this to sit for another 2 hours or until doubled in size
· Bake at 350 for 20 minutes
· Meanwhile, to prepare topping, add 2 inches of water to a large pot and salt until it tastes like seawater, and bring to a boil
· Add one live lobster to the boiling saltwater and put the lid on
· Cook for about 20 minutes per pound of lobster
· Allow lobster to cool, then harvest all of the meat including the tamale
· Chop the larger parts of the meat and stir the lobster into itself, adding 1 TB each of lemon juice and olive oil
· Chop tarragon, parsley, scallions and garlic all very finely and stir with a few TB of olive oil
· Serve by scooping the lobster mix onto the buns, then gently spooning the relish over the lobster
Fried chicken and waffles cupcakes
Cake:
¼ cup butter
¼ cup sugar
¼ cup buttermilk
1 TB salt
2 eggs
¾ cup flour
1 tsp baking soda
Topping:
4 pieces chicken
1 cups low fat buttermilk
1 tablespoon kosher salt
1 tablespoons Hungarian Paprika
1 tablespoons garlic powder
Flour, for dredging
1 egg
1 TB hot sauce
Vegetable Oil
Directions:
· 1-24 hours in advance, cut up the chicken, cover with buttermilk, and leave in the fridge
· Whip butter until fluffy, then add eggs and buttermilk and beat again
· Add dry cake ingredients to wet, and beat again
· Bake at 350 for 20 minutes (they shouldn’t be browned)
· Mix together the salt, paprika, garlic powder, and stir with a fork
· Beat together the egg and the hot sauce (should be bright orange)
· Flour goes on a plate
· Drain buttermilk from chicken
· Dip chicken in spices
· Dip chicken in egg mix
· Dip chicken in flour
· Fry in the vegetable oil, at about 325F - use an instant thermometer. Or just eyeball it and put the chicken in when the oil has some bubbles in the bottom.
· Use a waffle iron to mark the cupcakes (this worked out really pretty easily!)
· After 4-6 minutes (depending on chicken type) turn it over, cook for the same duration.
· Serve the fried chicken over the waffles with maple syrup and hot sauce available
Ricotta with pepe and miel cupcakes
Cake:
10 oz part skim ricotta
6 oz mascarpone
½ cup sugar
3 large eggs
Toppings:
Honeycomb and fresh black pepper
Directions:
· With an electric mixer, blend the cake ingredients
· Bake at 350 for 20 minutes or until just coming together
· Chill cakes
· When ready to serve, slice honey comb thinly and top each cake with a slice, then grind pepper over the cupcakes