Savoury Broccoli cupcakes with a goat cheese frosting are a new style of tapas, or a brunch side dish even a great snack. In other words, quite polivalent and succulent bites! The broccoli cake is quite similar to a quiche, although i’ve used a chickpea flour to make it gluten free and a bit nuttier. The frosting or icing is a goat cheese foam made with the help of a syphon. If you don’t own one, simply add a little piece of goat cheese on top or simply skip it, those broccoli muffins are great on their own too.
A savory cupcake isn’t a bad idea, I mean the usual cupcake are such a fun bite, why not make it a savory fun bite? It’s quite easy to make and also gluten free and healthy. Be careful, if it’s intended for a party, and you want to make the cheese frosting, you’ll have to make sure it isn’t too hot for them, otherwise the frosting won’t last. Also , wait until they are really cooled until adding the frosting, or it will result into a catastrophe. So those cupcakes are better eaten room temp or cold.
So let’s make those original broccoli and goat cheese cupcakes.
Savoury Broccoli cupcake with a goat cheese frosting
Makes 12 cupcakes
Ingredients
The broccoli cakes
500g of broccoli (full one) cut into florets
- 1/2 onion
- 3 eggs
- 5 tbsp of chickpeas flour
- 2 tbsp of almond skinless and finely chopped
- 1 tbsp olive oil
- 1 tsp baking powder
- 1 tsp of dijon mustard
- 2Â tbsp of milk
- celery salt *optional
- salt and pepper
The goat cheese frosting
- 75g of goat cheese
- 200ml of cream
- 80 ml milk
- 1/2 tsp xanthan, or 1 sheet of gelatin
- salt
Directions
The goat cheese frosting
*Using a 1/2 litre syphon
- Start by making the goat cheese frost, melt in a sauce pot the goat cheese and cream, really low heat (should not boil, simply melt)
- Add the presoaked gelatin sheet *if you use gelatin and not xanthan
- When melted, *add the xantham here, pass the mix through a sieve into the syphon
- Add the milk until the bottle is half full, let cool open in the fridge
- When cool, close it, fill it with N20, 3 shakes, let cool a few hours in the fridge
The broccoli cakes
*Bring the oven to 180°C (350F)
- For the cakes, bring a big pot of salty water to boil
- Add the florets of broccoli and cook for 4 minutes until al dente
- Immediately rinse in cold water (retains it’s color)Â
- In a blender mix the onion, reserve in a big bowl
- Blend the broccoli florets, reserve in the bowl
- Add the chickpeas flour, baking soda and salt and mix all
- Add the rest of the ingredients and mix
- Add the mix to a muffins rack
- Cook in the oven at 180°C (350F) for 25 minutes or until a toothpick is coming out clean
- Let cool completely before adding the frosting (don’t forget to shake a few times your syphon before serving)
Enjoy those fun bites!
3 Comments
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This sounds right up my alley and has me completely intrigued. I love it 🙂