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.


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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

Directions Step-By-Step

1
1. 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.
2
2. 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.
3
3. 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