Savory Italian Cupcakes with Goat Cheese Frosting

Joni Hilton

By
@JoniHilton

This is an incredible side dish-- consider it a whimsical bread, but it's so different and hearty that you could also have it for breakfast or lunch. Easy to store in the fridge and grab one for a snack on the go, too.

Rating:
★★★★★ 1 vote
Comments:
Serves:
12
Prep:
10 Min
Cook:
25 Min
Method:
Bake

Ingredients

2 c
flour
1 Tbsp
sugar
1 Tbsp
dried, crushed rosemary
1 Tbsp
dried basil
2 tsp
baking powder
1/2 c
milk
1/4 c
bottled pesto sauce
1/4 c
cold butter, chopped
1 large
egg
1/2 c
shredded mozzarella cheese
2 c
chopped, cooked sausage
1 c
sliced olives
1/2 c
chopped sun dried tomatoes
1 c
crumbled goat cheese, at room temperature
1 tsp
dried basil
2 Tbsp
cream

Step-By-Step

11. Preheat oven to 350 degrees. Line a muffin pan with liners. Mix the first five ingredients (flour through baking powder) in a bowl. With electric mixer, combine with 1/4 cup butter to form coarse crumbs. Stir in mozzarella cheese, sausage, olives, and tomatoes.
22. In a small bowl, combine milk, pesto, and egg, then add to crumb mixture all at once. Stir quickly with a fork to moisten. Spoon into prepared muffin cups. Bake 20-25 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes.
33. Make the "frosting.” Let the goat cheese crumbles come to room temperature. In a bowl, mix the goat cheese, basil, and cream until smooth consistency, adding more cream if too thick. Pipe or spread frosting over cooled cupcakes and top with a slice of sausage, tomato, or a basil sprig, if desired.

About this Recipe