Salty cupcake recipe of 05-05-2016 [Updated on 21-12-2018]
Savory cupcakes are an ideal finger food recipe to serve for a buffet party or an aperitif. These are small cottages decorated with a salty frosting, in this case, I used a Philadelphia frosting enriched with capers and olives, delicious! Lately I've been indulging in cupcakes and I'm finally starting to have a good feeling with the sac a poche, it took 9 years, but now I'm starting to decorate the dishes I prepare in a nicer way, a sign that by dint of training, I'm improving;) I leave you to the recipe of these delicious savory cupcakes and I throw myself in the kitchen, today I have to cook a dish specifically requested by my father, then I tell you;) Basins and good day to those who pass by: *
How to make salty cupcakes
Lightly beat the eggs in a bowl.
Add milk and oil slowly.
Add the flour combined with salt, pepper, yeast and grated cheese. Mix well.
Cut ham and olives into very small squares, add them to the mixture and mix gently.
Divide the mixture into the paper cups, filling them up to half of their height.
Bake for about 15-20 minutes in a preheated convection oven at 180 ° C.
Remove from the oven and let cool
Meanwhile, prepare the frosting.
Blend the olives and capers together.
Whip philadelphia and cream in a bowl, then add the dressing and mix gently.
Once cold, decorate the cupcakes with the frosting placed in the sac a poche, with a wide spout.
Garnish the savory cupcakes with an olive and a basil leaf and serve.