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
2 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)
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)
3 Comments
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This sounds right up my alley and has me completely intrigued. I love it 🙂