Ricotta and smoked salmon cupcakes
Savory cupcakes ideal for brunch, topped with sour cream and salmon roses.
Ingredients
all-purpose flour
75 g / 3 oz / 3/4 cup
polenta
100 g / 3 1/2 oz / 1/2 cup
salt
1/2 tsp
baking powder
1 tsp
ricotta cheese
150 g / 5 oz / 2/3 cup
eggs (large, free-range, beaten)
2
butter (melted)
75 g / 2 1/2 oz / 1/4 cup plus 1 tbsp
fresh dill (finely chopped, plus extra for garnish)
2 tbsp
smoked salmon (cut into thin strips, plus extra for garnish)
4 large slices
sour cream or cream cheese (optional)
150 ml / 1/4 pint
Instructions
1
Preparation
Preheat the oven to 190°C/375°F/Gas mark 5. Line a 12-hole muffin tin with paper cases.
2
Mix the dry ingredients
Sift the flour into a large bowl, add the polenta, salt, and baking powder, and stir to combine.
3
Mix the wet ingredients
In another bowl, mix the ricotta, eggs, and melted butter. Add the dill and stir. Add the salmon strips and stir to combine.
4
Bake
Pour the wet ingredients into the dry ingredients and stir until just combined; don't worry about lumps. Spoon into the cases and bake for 15–20 minutes until firm to the touch and golden, and a skewer inserted comes out clean. Remove and let cool.
5
Decorate
When the cakes are slightly warm, top each with a generous spoonful of sour cream (or cream cheese), add a rose made from extra salmon, and garnish with a pinch of dill. To make the salmon rose: take a strip of salmon and roll it up, loosening the top edge as you roll.
