Savory Cupcake Recipe


Looking for something a bit different - try a savory cupcake recipe.

Using couscous and a few herbs these are surprisingly light and tasty.

This unusual recipe works very well.

Serve these cupcakes warm as a great accompaniment to any meal. We served them with a Crock Pot Rack of Pork and with a little butter they were delicious.

Is this a muffin? Well there is a big argument as to what designates a cupcake and what designates a muffin. And although this is savory and does not need icing it is light and airy. Much more so than a muffin, so I am going to call it a cupcake but you may call it a muffin if you prefer.


Savory Cupcake Recipe

6½ oz (200g) cooked couscous
7 oz (225g) all-purpose (plain) flour
2 tbsp super-fine (caster) sugar
1 tsp baking powder
Pinch salt
1 tsp ground cumin seeds
1 tsp ground coriander seeds
1 egg
4 tbsp olive oil
¾ cup milk
1 tbsp lemon zest
2 tbsp chopped flat leaf parsley
1. Pre-heat the oven to 350oF (175oC).
2. Line a 12 cupcake pan, with cupcake papers.
3. Combine the flour, sugar, baking powder, salt, cumin and coriander in a large bowl.
4. Beat the egg and oil together in a small bowl.
5. Add the egg mixture, milk and the couscous to the flour. Mix until combined.
6. Fold in the lemon zest and parsley.
7. Divide the mixture evenly between the cake cases.
8. Bake for 20 minutes. Use a skewer to test one.
9. Allow to cool for a few minutes and then transfer to a wire rack.
    Makes 12 cakes.
    Best eaten warm.


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