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
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2 cflour
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1 Tbspsugar
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1 Tbspdried, crushed rosemary
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1 Tbspdried basil
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2 tspbaking powder
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1/2 cmilk
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1/4 cbottled pesto sauce
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1/4 ccold butter, chopped
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1 largeegg
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1/2 cshredded mozzarella cheese
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2 cchopped, cooked sausage
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1 csliced olives
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1/2 cchopped sun dried tomatoes
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1 ccrumbled goat cheese, at room temperature
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1 tspdried basil
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2 Tbspcream
How to Make Savory Italian Cupcakes with Goat Cheese Frosting
- 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. 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. 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.
