Savory Cupcakes with Potato Frosting Recipe
Category: Appetizers
Servings: 8
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 200g |
| Onion | ½ |
| Red bell pepper | 1 |
| Eggs | 3 |
| Whole milk | 120g |
| Grana Padano DOP cheese (grated) | 85g |
| Extra virgin olive oil | 15g |
| Instant yeast for savory recipes | 10g |
| Sweet paprika | 1 tsp |
| Fresh thyme | to taste |
| Salt | to taste |
| Black pepper | to taste |
| Potatoes | 300g |
| Grana Padano DOP cheese (grated) | 50g |
| Egg yolks | 2 |
| Butter | 10g |
| Ground nutmeg | 1 pinch |
Instructions:
Step 1: Preparing the Vegetables
Begin by prepping the vegetables. Peel and finely slice the onion. Next, clean the red bell pepper, removing the seeds and internal membranes. Slice the pepper into strips (you’ll need about 200g of peeled pepper).
Step 2: Sauté the Onion and Pepper
Heat a drizzle of olive oil in a frying pan and sauté the onion for about 5 minutes, until it softens and begins to brown slightly. Then, add the sliced red bell pepper and sauté for an additional 5 minutes. Once cooked, set the onion and pepper mixture aside.
Step 3: Boil the Potatoes
In a separate pot, add the potatoes and bring to a boil. Cook them for approximately 30-40 minutes, depending on the size, until they are tender when pierced with a fork. Drain and set aside.
Step 4: Prepare the Cupcake Batter
While the potatoes are boiling, start making the savory cupcake batter. In a large bowl, whisk together the eggs and fresh thyme. Add salt and black pepper to taste. Then, incorporate the grated Grana Padano DOP cheese into the egg mixture.
Next, add the instant yeast and mix until well combined, forming a smooth batter. Gently fold in the sautéed onion and pepper mixture until evenly distributed.
Step 5: Bake the Cupcakes
Line 8 muffin tins with paper liners, and distribute the batter evenly into the cups. Bake in a preheated oven at 180°C (350°F) for about 20-25 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.
Step 6: Prepare the Potato Frosting
Once the potatoes are cooked and drained, mash them using a potato masher or ricer into a smooth purée. Add the remaining 50g of grated Grana Padano DOP cheese, egg yolks, and butter. Stir in a pinch of nutmeg, then whisk everything together until smooth and creamy.
Transfer the mashed potato mixture into a piping bag fitted with a star-shaped nozzle (about 15mm diameter).
Step 7: Frost the Cupcakes
Once the cupcakes are baked and slightly cooled, pipe a generous swirl of the creamy potato frosting on top of each cupcake. Season the frosting with a light sprinkle of black pepper to enhance the flavor.
Step 8: Serve
Allow the cupcakes to cool slightly before serving. These savory delights are perfect as appetizers for any occasion, and they’re sure to impress with their deliciously rich flavor and creamy potato topping.
Enjoy your Savory Cupcakes with Potato Frosting!
