Sweetcorn & Cottage Cheese Cupcakes
With Mash Potato Frosting Topped With A Parmesan Crisp
you will need; (makes 16 approx)
7 spring onions, finely sliced
1 cup of sweetcorn
300g fat free cottage cheese
1/4 cup semi skimmed milk
2 cups plain sifted flour
1tsp baking powder
pinch celery salt
pinch black pepper
1 tbsp crème fraîche
2tbsp freshly chopped chives
- Preheat the overn to 180C. Peel, chop and boil your potato.
- Mix the sweetcorn, cottage cheese, spring onions and eggs together in a large bowl.
- Sift in the flour and mix.
- Add the baking powder, milk, celery salt and pepper.
- Place your cupcake liners in a 12 hole tin and fill 2/3 of the way up. Bake the cupcakes in the centre of your oven. They should take around 25-30mins, until golden. Always test your cakes first.
- Drain and mash your potatoes well, add the butter and the crème fraîche. It is important that your mash is nice and creamy, no lumps but not runny. Add more crème fraîche if needed. Stir through the chives and fill your piping bag.
- Once the cupcakes are cooled ice them with your ‘frosting’
- To make the parmesan crisps simple place piles of finely grated parmesan on a baking sheet, melt in a hot oven, remove and allow to cool.
- Cut the top and bottom off your courgette and discard. Then grate into a sieve and leave for a couple of hours. Squeeze any excess liquid from the courgette and add them to a large mixing bowl.
- Preheat the oven to 180C
- Add the eggs, engevita, flour, baking powder and celery salt. Once well combined pour in the melted butter and mix.
- Place the cupcake liners in a tin and fill 2/3 of the way up. ake until golden for around 30mins
- Once they are cool fill your piping bag with cream cheese and ice the cakes.
- Garnish with shredded min leaves and a piece of cherry tomato.
These are such a fun way to serve savoury food at a child’ party, brighten up an afternoon tea. You can freeze the ‘un- iced’ cakes and take them to work for lunch.
I hope you enjoy making them and eating them as much as I did.