From the name you probably recognized that this is a savory cupcake, and yes it is. I am really notorious to turn an Italian baked tart dish Crostata which usually made with fruits and jam to a savory one. Why this savory love, because I am always afraid of sugar content in cupcakes and even after reducing sugar to an least possible extent which I can, my hubby will say I am overloading him with sugar. Yes he is diabetic so even a little amount of sugar is dangerous to him. Also I belong to diabetic family. So it is better to avoid sugar, however it is difficult so I usually make cakes that are about 6 inches.
Does everybody understand what the difference is between cupcake and Muffin? I have always wondered, and it is a well discussed topic and still I am confused. On extended research I came to know that
Muffins taste more like a quick bread. When you hit it on wall you can hear “thud” sound.
It doesn’t require creaming of butter or sugar and less fat and sugar content.
No frosting.
Cupcakes on the other hand are cake like, when you hit it in wall it you can hear” poof’’ sound.
It has creaming of butter and sugar and has more fat and sugar content.
It usually contains frosting.
I don’t know if these rules will be applicable to this savory cupcake or muffins. To reduce fat content I used only oil but used frosting so it can be cupcake.
I was longing to make a savory cupcake for a long time; I had made a sweet version using zucchini earlier. I had some three cheese blend left over after making lasagna. I made these soft and very delicate as cakes with nice sweetness added from Carrot and red bell pepper.
When I goggled for recipe of savory cupcakes it showed recipes even with ½ cup of sugar. How can a dish become savory when you add ½ cup of sugar. So I wanted to make a savory cupcake with no sugar, so I spiced up the cupcakes with garam masala, cumin powder, chili powder and fresh ginger. Wet ingredients include yogurt, milk, and olive oil. Also added fresh coriander leaves /cilantro into cupcake give some extra boost. Three cheeses include, Monterrey jack, Colby and cheddar with cream cheese. This cheesy delight is really tasty when they come out of oven. I couldn’t wait long so gobbled immediately. I used all purpose flour and semolina to give some extra crunch.
I made frosting with Greek yogurt, salt and cumin powder. They are yummy when combined with warm cupcakes. So if you want savory treat for your dinner or soup try this delicious one and you are not going to stopping with one or two. Here goes the recipe.
One year ago: Watermelon Juice
Two Year ago: Lemony minty poppy cake
Print recipe from here
What you need
For cup cake
All purpose flour: 1 ¼ cup
Semolina: ¼ cup
Kraft Three cheese blend: ½ cup (Monterrey Jack, Colby and Cheddar with cream cheese)
Egg: 1 no
Salt: ¼ teaspoon
Garam masala: ¼ teaspoon
Chili powder: ¼ teaspoon
Cumin powder: ¼ teaspoon
Baking powder: ¾ teaspoon
Baking soda: ¼ teaspoon
Carrot: ½ cup (chopped into tiny cubes)
Red bell pepper: ½ cup (Chopped into tiny cubes)
Ginger: 1 tablespoon (chopped finely)
Cilantro/ Coriander leaves: 1 tablespoon
Yogurt: ½ cup (I used home made one)
Milk: ¼ cup (I used 2 %)
Water: ¼ cup
Olive oil: ¼ cup
Frosting
Greek Yogurt: 1 cup ( I used Oikos)
Salt: ½ teaspoon
Cumin powder: ¼ teaspoon
How I made
Preheat oven to 350F line and grease the muffin cups in muffin tin and set aside. Make sure to thoroughly grease the muffin cups so that it won’t stick after baking.
Wash and chop the vegetables and ginger and set aside.
In a medium add, flour, semolina, baking powder, baking soda, salt, spices and mix well with whisk and set aside.
In a small bowl mix yogurt, egg, oil, water and beat well to combine everything and set aside.
To flour mixture add vegetables, ginger and cheese. To this add oil yogurt mixture and combine well and add chopped coriander leaves/ cilantro and set aside.
Transfer two tablespoon of batter into prepared muffin cups and bake for about 35 minutes until it become golden brown in top and a took pick comes out clean.
Let cool the cupcakes for 10 minutes in the pan.
While cupcake are cooling make frosting by adding Greek yogurt, salt and cumin powder and mix well using a whisk. If you want you can transfer it into a piping bag and pipe over each cupcake. Garnish the cupcake with a small disc of carrot. Only use frosting in cupcakes you want to serve immediately. Rest keeps in refrigerator without frosting. Store the frosting in refrigerator separately.
Enjoy with soup or as snack.
When you make cut it will looks like this.
Preparation time: 45 minutes
Yield: 12 no
Verdict: Delicious
Will you make it again: Yes I will.
I am sending this Savory cup cake to Alea and April's Gallery of Favorites.
Giveaway Cupcake Carrier Bake and Take by Nisha of Spusht
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
Alea Milham says
What a delicious looking cupcake! It is frosted, so no matter how healthy it is a cupcake! 🙂
The 21st Century Housewife© says
This is such a beautiful cupcake! I am so interested in this recipe, the flavours and spices sound wonderful together.
Mango Ginger says
I just love your blog!
Lubna Karim says
Love it...never thought of red pepper in muffins...love that creamy frosting....
Sayantani says
wonderful recipe. love the cheese frosting.
Kalyan P says
looks so easy to prepare and delicious...lovely!
Angie's Recipes says
Gorgeous savoury muffins!
Hema says
Wow, these savory muffins look awesome..
Treatntrick treatntrick says
Fabulous recipe of cupcakes without sugar! Am trying to cut down sugar usage in my baking goods too.
Ramya says
What an awesome combo! Wud love to try it! The frosting looks delicious!!!
Kristen says
I have never seen a savory cupcake/muffin quite like this. I love that you frosted it with yet more savory deliciousness!!
Reeni says
Your spicy cheesy creations sound and look absolutely delicious Swathi! Very creative too!
Priya says
Makes me hungry,super tempting and irresistible muffins..am loving it..
Subhie Arun says
wow..interesting recipes..lov the presentation!
Navaneetham Krishnan says
Just like your hubby, my other half is also diabetic. So I seldom make sweet desserts. Even those I make once a while is given to my colleagues or friends. I am not a diabetic but I don't have sweet tooth.
Therefore, this savoury cake is splendid for both of us. Great ingredients added inside with a turnout which is marvellous.
Pauline says
yes but you still got the important words in cake and muffin! Hi I'm your newest follower love savoury food too honest! Happy Baking! Mrs Mulford's Cakes Blog.
Spice up the Curry says
wow, interesting recipe. looks fantastic
Cathleen says
These look so cute! I'm always meaning to buy greek yogurt, but always forgetting about it right after I leave the grocery store. I'll try to remember next time 😉
Shri says
I make a similar version of corn muffins; the frosting is a favourite spicing
love2dine says
Holy cow..this looks so dreamy and cool!
Rekha says
looks cute rich and yummy:)
http://indiantastyfoodrecipes.blogspot.com
Rebecca Subbiah says
fun recipe love that its savory
Guru Uru says
Savoury cupcake-muffins never looked so cute and delicious 😀
Cheers
Choc Chip Uru
Sonali Pradhan says
say it cupcake or muffn...loved the savory version of it !!!!!loved the choice of ingredients specially the cumin flavored yogurt topping !!!!!!!
radha says
It sort of reminded me of a rava idli with veggies! I am sure this tasted yum!
Swathi Iyer says
Radha,
I think it is not even close to Rava idli as it doesn't contain baking powder, baking soda, egg and olive oil.
Mélange says
Wow..that's immensely rich and tasty Swathy...Yummy.
Suja Manoj says
Wow Swathi, adipoli..love this savory version..looks yum.
Kalpana Sareesh says
too good cupcakes..
srividhya Ravikumar says
lovely twist swathi and nice combo too...
spusht says
Swathi,
First, thanks for linking to and participating in Giveaway # 1 - Cupcake Carrier - Bake n' Take!
Second, did you hit it on the wall? Haha, just kidding 😛 Anyway whoever wrote that hypothesis must be crazy. Muffin would make a 'thud' sound if it was baked until it turned hard like a stone!? Haha.