Savory Italian Cupcakes with Goat Cheese Frosting
By
Joni Hilton
@JoniHilton
1
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.
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
How to Make Savory Italian Cupcakes with Goat Cheese Frosting
- 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.
