Thursday, March 14, 2013

Savory Cupcakes...Tomato Basil "Cupcakes" with Garlic Herb Goat Cheese "Frosting"

Sometimes we need to change things up a bit, and to be honest I have been wanting to try my hand at savory cupcakes for at least a year now.  Yes you read that right...savory cupcakes.  So, last weekend I planned ahead and new it was finally going to be THE weekend.  I had all of the savory ingredients I needed to make two different types; the other one is a black pepper cornbread "cupcake" with peppered Mexican cheese "frosting" and crisp bacon pieces.  Well I woke up early Sunday morning ready to get these cupcakes started, before the busy day ahead.  I knew I would need to frost them right before serving because I really wanted to have the cake part be at room temperature, so I only worried about baking the cake in the morning.  I then got home from a hike and a bike ride (it really felt like spring Sunday) ready to get the frosting on these cupcakes so I could give one a try.  Well...

They turned out exactly as I wanted them to.  The cake has more of a muffin consistency, but the sun-dried tomatoes add a great sweet flavor, while adding texture too.  The basil really rounds out the flavor of the sun-dried tomatoes in the cake.  Then the creamy garlic herb goat cheese frosting makes this savory cupcake the sister of a delicious summer tomato sandwich.  These cupcakes would be delicious served along side a bowl of warm tomato soup or a crisp spring salad.  I think they will now be in the rotation to serve along side lunch when I have guests.  So, if you are a savory over sweet individual or just love the sun-dried tomato-basil-goat cheese combination give these a try.  Enjoy!

You know spring is on its was when you can go for a hike and its over 60 degrees outside.

Morning prep: Laying out all of the ingredients... 

non-fat plain Greek yogurt, eggs, butter and sugar, flour, salt, baking powder, sun-dried tomatoes & basil.

Chop the sun-dried tomatoes so that their yummy goodness spreads throughout the cupcakes.

hello basil

Mix just until combined and then into the...

...muffin liners and ready for the oven.

These will make your house smell amazing.

"Frosting" time...oh wait I definitely forgot to include the yogurt in this picture.

Yum! So, if you have extra like I did, I totally recommend spreading this on some nice French bread and making an awesome sandwich...or maybe even a bagel...

Tomato Basil "Cupcakes":
*make 1/2 dozen
1/2 stick (4 tablespoons) unsalted butter, softened
1/4 cup sugar
1 large egg + 1 egg yolk, at room temperature
1 tablespoon sun-dried tomatoes, chopped
1/4 cup non-fat plain Greek yogurt
3/4 cup all purpose flour
3/4 teaspoon baking powder
1 teaspoon salt
1 teaspoon dried basil

Garlic Herb Goat Cheese "Frosting":
1/2 cup goat cheese, softened
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1-2 garlic cloves, grated or finely chopped
1/2 - 3/4 cup non-fat plain Greek yogurt

1.  Pre-heat the oven to 350 degrees F.  Line a muffin tin with 6 paper liners.

2.  In a large mixing bowl, cream together the butter and sugar until fully incorporated and smooth.  Then whisk in the eggs, sun-dried tomatoes and yogurt until well combined; set aside.

3.  In a medium sized bowl, sift together the flour, baking powder, salt and dried basil. 

4.  In two additions, gently whisk the dry ingredients into the wet, just until combined.  Scoop the batter into the muffin liners until they are 3/4 full.  I like to use a 1/4 cup measuring cup for this job.

5.  Bake for 17-20 minutes or until toothpick tester comes out clean.  Let cool in the pan for 2-3 minutes and then move cupcakes to a bakers rack to finish cooling.  While the cupcakes are cooling, prepare the frosting.  (If you are not going to be serving these immediately either make the frosting right before serving, or store it in an air-tight container in the refrigerator until 30 minutes before frosting.)  

6.  In a small mixing bowl, using the back of a fork or a hand mixer, mix together all of the ingredients until well incorporated, light and fluffier than the goat cheese originally was.  If the mixture seems dry, add more yogurt 1 tablespoon at a time until desired consistency is reached.  Using a frosting spatula or piping bag, frost the cupcakes right before serving.   If you have fresh basil on hand, julienne a few leave and place on top.  Serve and Enjoy!

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