Curry Shrimp Cupcakes
French savory cupcakes with curry-marinated shrimp and curry cream cheese
Ingredients
Cooked shrimp (diced small)
70 g
Olive oil (2 tbsp used for marinating shrimp)
4 tbsp
Curry powder (for marinating shrimp)
1 tsp
Flour
80 g
Baking powder
1/2 tsp
Egg
1
Liquid heavy cream
4 cl
White wine
2 cl
Salt
to taste
Pepper
to taste
Saint-Moret cheese (cream cheese) (for the cream)
120 g
Curry powder (for the cream)
to taste
Instructions
1
Marinate the shrimp
Dice the shrimp into small pieces and place in a bowl. Season with 2 tbsp olive oil and curry powder. Add salt and pepper, mix well, and let marinate for 15 minutes.
2
Prepare the batter
Preheat the oven to 180°C (160°C fan / gas mark 4). Mix the flour with the baking powder. Whisk the egg, then gradually add the cream, white wine, and the remaining 2 tbsp olive oil while continuing to whisk. Fold in the flour mixture until the batter is smooth. Gently fold in the marinated shrimp. Season with salt.
3
Bake
Pour the batter into a 6-cup muffin tin or silicone pyramid molds, filling each about two-thirds full. Bake in the oven for 18–20 minutes until the surface is golden. Test with a toothpick — it should come out with no wet batter attached. Cool on a wire rack. Store in the refrigerator.
4
Make the curry cream
Prepare just before serving. Mix the cheese with a small pinch of curry powder. Season with salt and pepper. Bring the cupcakes to room temperature and coat the surface (except the bottom) with the curry cream. Dust with curry powder just before serving.
