Prove that savoury cupcakes can be just as tasty as sweet ones with this original recipe from California Walnuts.
Courgette, Onion, Feta and California Walnut Cupcakes
If you're more about the savoury than the sweet, try these savoury cupcakes for National Cupcake Week (18th-24th September)!
Brought to you by California Walnuts
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For the cupcakes
- 1 spring onion
- 1 small courgette
- 70g feta cheese
- 115ml olive oil
- 2 eggs
- 125g sugar
- 160ml skimmed milk
- 270g flour
- 2 tsp yeast
- 75g California Walnuts
- pinch of salt and pepper
For the topping
- 200g light cream cheese
- 12 California Walnut halves
- a few stems of chives
- 12 cupcake cases
Preheat the oven to 175°C.
Peel the onion and finely chop, grate the courgette and cut the feta into 12 even cubes.
Heat two tablespoons of the oil in a small frying pan and cook the onion on a low heat for 5 minutes until softened. Add the grated courgette and cook for a further 2 minutes, then remove from the heat and leave aside to cool.
Mix together the eggs, sugar and remaining olive oil until you have a smooth mixture.
Add the milk to the mixture, then sift the flour and the yeast over a bowl. Beat for around 2 minutes until you have a light and creamy texture.
Next, add the chopped California walnuts and the onion and courgette mix, then season with the salt and pepper and mix gently.
Line a 12-hole muffin tray with cupcake cases and divide the cake mixture evenly, pushing a cube of feta into the centre of each.
Bake for 18-20 minutes, until they have risen completely and feel firm to touch. Remove from the oven, leave to cool for a few minutes in the tray, and then place onto a cooling rack.
When completely cool, using the back of a spoon or spatula cover the cupcake surfaces with the cream cheese. Finally, decorate each cupcake with a California walnut half and sprinkle with a pinch of the chopped chives to serve.