A savoury cupcake? Why not? These are perfect for a summer garden party or picnic, or to smarten up any lunchbox! You could also try making mini ones to serve as canapés.
Lou says: “You can make these extra special by making ‘savoury butterfly cakes.’ Just cut a slice off the top of each cupcake, top with a teaspoon of cream cheese and black pepper, then replace the cut slice as it is or cut into two ‘wings’”
- 275g self-raising flour
- 150ml natural yoghurt
- 125ml fresh milk
6 tbsp sunflower oil
or other light vegetable oil
- 1 free range egg
100g BigFish Smoked Salmon OR Smoked Sea Trout
- Pinch Cayenne pepper
1 tbsp fresh (finely chopped) or 1 tsp of dried
Preheat the oven to gas mark 4/180°C (160°C fan). Line a cupcake tray with 12 cupcake cases.
Put the flour and cayenne pepper in a mixing bowl, stirring to mix.
In a jug or bowl, beat the milk, yoghurt, egg and oil together, then mix into the flour. Don’t worry if it’s a little lumpy.
Stir the salmon and dill evenly through the mixture.
Now divide the mix equally between the cupcake cases and bake for 20-25 minutes until golden and firm to the touch.
With thanks to Baking Mad for this inspirational idea!