Cupcakes aren’t just for dessert anymore.
Savory versions are now being served during any course of a meal. I created this Italian cupcake because I’ve always been a fan of caprese salads (tomato, mozzarella and fresh basil). And, the prosciutto just gives it a little more flavor.
You can easily substitute other smoked meats in place of the prosciutto if you like. The muffin-sized version is great with a salad and or bowl of soup. The cupcake-sized version can be served as a first course, on a buffet or anytime.
Italian Savory Cupcakes
1/4 cu Fresh Basil, roughly chopped
1 3/4 cu All-Purpose Flour
1 cu Corn Meal
2 tsp Baking powder
1/4 tsp Salt
4 lg Eggs, slightly beaten
1/3 cu Olive Oil
1 1/2 cu Whole Milk
1/2 cu Shredded Mozzarella Cheese
1/3 cu Sun-Dried tomatoes, chopped
3 oz Prosciutto, chopped, about 1/2 cup loosely packed
7 oz container Mozzarella Balls, drained and patted dry
8 oz Cream Cheese, cubed
1 oz Prosciutto, finely chopped
2 tbl Milk
6 Cherry Tomatoes, halved
Small Basil Leaves
1/4 tsp Fresh Ground Pepper
You can use this recipe for 6 large muffins or 18 smaller cupcakes.
Spray muffin pan or cupcake pan with a cooking spray and set aside (you can also line cupcake pans with liners if you like).
Preheat the oven to 350 degrees. Combine basil, flour, corn meal, baking powder, and salt in a medium sized bowl and set aside.
In a larger bowl, combine the eggs, olive oil, cheese and sun-dried tomatoes. Sprinkle dry ingredients into egg mixture and stir until fully combined.
Spoon the mixture into the prepared pan. Bake for about 30 minutes for muffins or 20-22 minutes for cupcakes. Remove pan from the oven and cool for 10 minutes. Remove from pan and let muffins or cupcakes cool on a rack.
Meanwhile, put mozzarella, cream cheese, prosciutto and milk in to a food processor and process until smooth.
Once muffins have cooled, pipe cheese mixture on top. Add cherry tomatoes, basil leaves and sprinkle with black pepper.
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