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savoury cupcakes recipes http://www.archieandtherug.com/
I am thrilled to share two savoury cupcakes with you it has been such a pleasure to work with Debenhams promoting their Tala Baking Range. You can really tell the difference when you use quality baking equipment and the Tala range looks so good too you can fully combine style and substance. Have you ever made cupcakes and by the time they are out of the oven the cases have become mis shapen and started to fall away from the cake, that is what poor quality cases do. Here are the materials I used to create these cupcakes.
savoury cupcakes recipes http://www.archieandtherug.com/

Savoury cupcakes have been a passion of mine for a while now so this was the nudge I needed to finally perfect a couple of recipes that I will now share with you. First up the wonderful sweetcorn cakes in the top image, and guess what the ‘frosting’ is mash potato!

savoury cupcakes recipes http://www.archieandtherug.com/

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
3 eggs
1/4 cup semi skimmed milk
2 cups plain sifted flour
1tsp baking powder
pinch celery salt
pinch black pepper
10g butter
2 potatoes
1 tbsp crème fraîche
2tbsp freshly chopped chives


  1. Preheat the oven to 180C. Peel, chop and boil your potato.
  2. Mix the sweetcorn, cottage cheese, spring onions and eggs together in a large bowl.
  3. Sift in the flour and mix.
  4. Add the baking powder, milk, celery salt and pepper.
  5. 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.
  6. 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.
  7. Once the cupcakes are cooled ice them with your ‘frosting’
  8. 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.
savoury cupcakes recipes http://www.archieandtherug.com/
savoury cupcakes recipes http://www.archieandtherug.com/
Courgette  Cupcakes With Cream Cheese Frosting 
& Shredded Mint
you will need; (makes 15 approx)
1large courgette
1tbsp Engevita
3 eggs
2 cups plain sifted flour
50g melted butter
1tsp baking powder
pinch celery salt
300g cream cheese
handful of fresh mint leaves
cherry tomatoes to garnish
savoury cupcakes recipes http://www.archieandtherug.com/
  1. 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.
  2. Preheat the oven to 180C
  3. Add the eggs, engevita, flour, baking powder and celery salt. Once well combined pour in the melted butter and mix.
  4. Place the cupcake liners in a tin and fill 2/3 of the way up. ake until golden for around 30mins
  5. Once they are cool fill your piping bag with cream cheese and ice the cakes.
  6. Garnish with shredded min leaves and a piece of cherry tomato.
savoury cupcakes recipes http://www.archieandtherug.com/

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.