Looking for a cupcake that’s suitable for lunch, one that’s not so sweet? Then these savory cupcakes are perfect. They’re very versatile. So if your kid asks for a cupcake for lunch, you can serve these.
The recipe is from the cookbook 50 Gerechten van toen met de smaak van nu (50 dishes from back then with the flavor of now) from Emté (Emté used to be a grocery store chain). There are only 6 ingredients needed for this cupcake, namely flour, baking powder, semi-skimmed milk, an egg, sunflower oil and cream cheese. Most of these ingredients will be in your pantry. In under an hour you can have these cupcakes done.
The cupcakes are very basic, but you can add cheese, herbs and/or vegetables for flavor. Think spinach and cheese, or sundried tomatoes, basil and mozzarella or oregano, feta and olives.
Other cupcakes on the blog are Spiced Cupcakes: Perfect for the Season, Kingsday Cupcakes and Ice Cream Cone Cupcake: A Real Treat.
Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you post pictures on your socials.
Savory Cupcakes
Allergies: gluten, wheat, dairy, egg.
Ingredients
175 grams flour
1.5 teaspoons baking powder
50 grams cream cheese
100ml semi-skimmed milk
1 egg
50ml sunflower oil
Instructions
In a large bowl mix flour and baking powder together. Stir in the milk, egg, sunflower oil and cream cheese, till you have a smooth batter.
Divide the batter over 12 cupcake molds. Place the cupcake molds in a cupcake tin.
Bake in a 180°C/350°F preheated oven for 25 minutes. The cupcake should be golden brown and done from the inside.
Serve and enjoy!
Notes:
- Recipe source is the cookbook 50 Gerechten van toen met de smaak van nu from Emté.
- Enough for 12 cupcakes.
