I love to bake (I’m sure you know that by now!) but as I’ve mentioned before, I am more of a savory/salty vs. sweet kind of gal. I would take baguette with butter over a brownie anyday. So lately I’ve been trying more savory baking items such as crackers and these savory cupcakes.
If you Google savory cupcakes you’re likely to get a something like a vanilla cupcake with a piece of bacon on top. I’m sure those are delicous as well but I wanted something 100% savory, not a blend of sweet/savory.
This is where these little beauties come in. I was brainstorming the other day how I could make a cupcake really savory and decided to use the cheddar herb bread recipe I made not too long ago.
I dropped the dough into mini cupcake liners and topped with a creamy goat cheese mixture I made. And to top it off, a piece of scallion.
Savory cupcakes
Cheddar herb bread (the “cake” part of the cupcake) ingredients, adapted from BHG
2 cups all-purpose flour
1 Tbsp. sugar
1 Tbsp. dried cilantro or parsley
1 Tbsp. dried rosemary
2 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
1/4 cup unsalted butter (cold)
1 egg
1/2 cup shredded cheddar
Goat cheese “frosting” ingredients
1 container goat cheese crumbles
1 teaspoon dried parsley
2 tablespoons milk
1 green onion / scallion
Preparation
Preheat oven to 350 degrees F. Line a mini muffin pan with liners. Mix the first six ingredients (flour through salt) in a bowl.
With a pastry blender (or using your hands), cut in 1/4 cup butter until mixture resembles coarse crumbs. Stir in the cheddar cheese. In a bowl combine 3/4 cup milk and 1 egg, slightly beaten. Add to crumb mixture all at once. Stir quickly with a fork to moisten. Drop a tablespoon of the dough into the prepared mini muffin pan.
Bake 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes (this is where you will really need to watch the baking time…since these are so tiny they bake fast and you don’t want them to dry out).
Make the “frosting”
Let the goat cheese crumbles come to room temperature. In a bowl, mix the goat cheese, parsley and milk until smooth consistency, add more milk if too thick. Put the goat cheese in a ziplock bag and snip the corner with a scissors. Pipe the goat cheese onto the fully cooled cupcake and top with a slice of scallion.
I absolutely loved these. They are rustic and cheesy with a creamy, salty topping. Perfect for a savory loving gal. So what other type of savory cupcake should I try? Probably something with a blue cheese topping ( I LOVE blue cheese)…hmmm, maybe some type of bread with a bit of buffalo sauce baked in and topped with blue cheese?
So what do you think? Are these totally weird or cool?
Anonymous says
January 4, 2011 at 11:22 amYum, these look aweseom! They are so cute and they look delicious. What a great idea for people who don't love sweets as much as I do.
Katie
Kristin says
January 4, 2011 at 1:25 pmVery cute idea. These would be perfect for an app at a party.
Jenn from Much to My Delight says
January 4, 2011 at 1:52 pmOH YES. Those look and sound incredible. I'm with you; I'd take a cheesy, salty nibble over a sweet cupcake any day of the week. I think a fig-blue cheese-walnut combo would be the bomb.
Julie (brown eyed belle) says
January 4, 2011 at 2:41 pmI think that's brilliant!! Those would be a huge hit at any gathering, and make for fun conversation 🙂
Rowaida says
January 4, 2011 at 2:52 pmLooks delicious love the recipe!
P.S My Christmas dessert table was featured yesterday on Sweet tooth blog so happy want to share it with you Jenna! http://tinyurl.com/26dnjxg
Anonymous says
January 4, 2011 at 3:04 pmThat is such a clever idea. I'm definitely going to make these next time I host a family dinner. Thanks for the inspiration!
http://ginadebacker.wordpress.com
ashleyholmgrenevents says
January 4, 2011 at 3:55 pmlooks delicious!
Anushka of Sweetpartydesigns says
January 4, 2011 at 4:07 pmThese look absolutely amazing. Can't wait to try these. Thanks for the recipe.
And congratulations on such a lovely blog.
I BLEED PINK says
January 4, 2011 at 4:25 pmWhat a cool idea!!! I can't wait to try these.
Joelle says
January 4, 2011 at 4:55 pmThese look delicious, and I think I might have to make them tonight! Thanks for sharing!
JC's Loft says
January 4, 2011 at 5:40 pmThose look so cute and very delicious!
Paula
Ari- Audrey Onassis says
January 4, 2011 at 5:56 pmThese are awesome! I, too, am a savory person; these look perfectly delicious to me!
Michele @ crazyfordesign says
January 4, 2011 at 7:32 pmDefinitely going to try these. I got a baby shower coming up these would be perfect for! Thank you so much!
Michele @ crazyfordesign says
January 4, 2011 at 11:55 pmJust made them. OMG they are so tasty! And that's without the "icing". I had to use Mexican Blend 4 Cheeses and Italian seasoning in place of the parsley but WOW. It's hard to NOT eat them all in one dinner! Thanks again!
D. Marie says
January 5, 2011 at 12:21 amWhat a great idea…these would be great wedding treats during cocktail hour!
Anonymous says
January 5, 2011 at 1:37 amThey were delicious!! I love that cheddar herb bread recipe!!
Libby
Anonymous says
January 5, 2011 at 1:41 amThese look amazing Jenna – brilliant idea! I can see it now…your own magazine…"Jenna Lang Living" 🙂 Will definitely try these out sometime. XO
Amy Hariani says
January 5, 2011 at 2:18 amI also recommend pumpkin and feta cupcakes adapted from 101 cookbooks. Yummy!
Erin McMahon says
January 5, 2011 at 3:49 amYUM! They look amazing! Would love to see a Buffalo/Blue cupcake too!
Indie.Tea says
January 5, 2011 at 7:24 amYum! Those savory cupcakes sound great. I really like savory snacky things, I really should try these.
Sarah from 20somethingcupcakes says
January 5, 2011 at 9:45 pmI just can't believe I've never seen this before. What a brilliant idea! Absolutely love the "frosting." I will try and come up with another idea, too…
kimberlyloc says
January 6, 2011 at 3:03 amJenna,
These look delish! I'm a total cupcake gal, but I definitely love my cheese and bread. Can't wait to try these. Thanks for the tip 🙂
http://www.kimberlyloc.com/
Anonymous says
January 6, 2011 at 6:39 amI am so with you on the savory thing! These look great and I encourage you to try out a blue cheese recipe so I can borrow it 🙂
Sarah
charlotte: says
January 6, 2011 at 8:40 pmTotally cool! Maybe if you called them muffins as opposed to cupcakes it would sound less odd?
I am a fan of the pesto and pinenut muffin with a frosting of cream cheese and topped with half a cherry tomato.
Blue Skies
Charlotte xo
Anonymous says
January 9, 2011 at 12:12 amplease invent a buffalo blue cheese muffin & post it- that sounds glorious!
Anonymous says
January 10, 2011 at 7:47 pmYum, Yum, Yum! Those look delicious. I'm a savory over sweet person as well. I always get hasseled about it to because just about everyone I know prefers the sweets!
Lia says
January 17, 2011 at 1:42 amI just made these and they turned out great! I was worried at first by how thick the batter was, but they baked just fine! Thank you!
Anonymous says
February 2, 2011 at 9:20 pmCan you let me know how many this recipe makes?
Anonymous says
May 29, 2011 at 4:32 pmYou say to add only 4 oz of cheddar cheese, but the recipe calls for 1 cup. What do you do with the rest of the cheese?
Eat Drink Pretty says
May 29, 2011 at 4:54 pmSorry for the confusion! I modified the recipe, it should be 1/2 cup of cheese, of course, more cheese won't ruin the recipe!
Lulu says
December 29, 2011 at 9:56 pmI really thank you for such a piece of art. Great Job
_emily_rose says
March 13, 2012 at 8:06 pmJust found this recipe, and I LOVE the idea. I'm much more of a savory girl than sweet, but I love my mini muffin tins 🙂
Thanks for the recipe!!!
Anonymous says
June 6, 2012 at 5:13 pmI would also like to know how many this recipe made
MothyrGrimm says
August 5, 2012 at 7:58 pmOr if you can edit this for a full muffin size? Also curious about how many this makes. 🙂
Anonymous says
June 21, 2013 at 6:26 pmHi,
I just made the savory cupcakes & they're very good. Just curious, was the dough very thick & sticky? Second, how far in advance can these be made?
Thanks!
Amy
Jenna says
June 21, 2013 at 7:34 pmAmy- the dough is super thick and sticky. I think you can make them a couple days in advance with them in an air tight container or up to a couple weeks frozen. Glad you enjoyed them!