Prove that savoury cupcakes can be just as tasty as sweet ones with this original recipe from California Walnuts.
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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
Ingredients
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
Equipment
- 12 cupcake cases
Instructions
1
Preheat the oven to 175°C.
2
Peel the onion and finely chop, grate the courgette and cut the feta into 12 even cubes.
3
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.
4
Mix together the eggs, sugar and remaining olive oil until you have a smooth mixture.
5
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.
6
Next, add the chopped California walnuts and the onion and courgette mix, then season with the salt and pepper and mix gently.
7
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.
8
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.
9
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.
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