Thursday 20 September 2012

Savoury Cupcake Recipes from Cathedral City Cheddar

Do you ever get the feeling there's a national week for everything now? This week is National Cupcake Week and next week is British Cheese Week so Celebrity Masterchef winner Liz McClarnon has combined both and come up with a savoury cupcake recipe using Cathedral City Cheddar. I love the sound of her Breakfast Muffins too !


Baking’s back, and it’s not just for those with a sweet tooth.

Celebrity MasterChef winner Liz McClarnon has a savoury tooth, always declines dessert and chooses cheese over chocolate any day. That's why she's teamed up with Cathedral City for British Cheese Week (22nd to 30th September 2012) to create a revolutionary take on one of the nation's most popular treats - the cupcake, using Cathedral City cheddar and other savoury ingredients.

Cathedral City Mature Butternut Squash and Chilli Cupcakes

Liz has chosen to use Cathedral City Mature to create this savoury cupcake, teamed with butternut squash and chilli - but don’t panic – this recipe is not just for spice lovers! The soft chilli flavours perfectly complement the distinctive smooth tones of the West Country Cathedral City cheddar Liz’s avant-guard creation brings a unique twist to the archetypal sweet cupcake.

Liz says: “I don’t do dessert, so if you don’t do sweet either, and fancy something deliciously different, why not try my recipe for these bite-sized beauties. These also make ideal gifts, for friends who love savoury as much as sweet!”

 If you\'re feeling even more experimental, try swapping the butternut squash for courgette and add sun tried tomatoes instead of the spring onion. Using a teaspoon of green pesto to replace the chilli flakes will give an equally beautiful full flavour. 

Makes: 20 cupcakes
Preparation time: 15 minutes
Cooking time: 20 minutes

For the cupcakes:
2 eggs
175ml semi-skimmed milk
250g mashed, roasted butternut squash
125g Cathedral City Mature, grated
3 chopped spring onions
80g uncooked rolled oats
125g whole wheat flour
125g plain flour
1 tsp. baking powder
1/2 tsp. salt
2 tbsp. maple syrup

For the topping:
Chopped spring onions (the darker green part)
50g crème fraiche
50g soft cream cheese
Chilli flakes

-  Preheat the oven to 190°C and line a cupcake tray with 12 paper cases.

- In a large mixing bowl combine the squash, milk and eggs.

- In a separate medium bowl, sift together the flours, baking powder and salt, making sure they are evenly rubbed through. To this bowl, add the spring onions, Cathedral City Mature, oats and syrup and mix until evenly distributed. Pour in the egg mixture and mix until it is just about combined.

- Fill the cupcake cases about 3/4 full with the mixture and bake for about 15-20 minutes or until they are a golden brown. Remove from oven and allow to cool completely before adding the topping.

- To make the topping, mix the crème fraiche and the soft cheese together until smooth. Pop this in the fridge for about 10 minutes to get it to a good piping consistency. Using a piping bag with a star tip, pipe small 50p sized tops onto the cupcakes.

- Dress this with a couple of sprigs of chopped spring onion and a smattering of chilli flakes. These will keep in an airtight tin for 24 hours.

Liz McClarnon’s Cathedral City Mature Breakfast Muffins with Bacon

If you’re still feeling adventurous, give Liz McClarnon’s Cathedral City Mature Breakfast Muffins with Bacon, a go! This savoury version of the American-style muffin will certainly get your taste buds tingling. With their sponge-like texture, these muffins make an amazing alternative to bread and will leave your friends and family vying for your recipe book! Eat them plain or spread with a little butter and for the ultimate flavour eat them warm, fresh out of the oven.

Start your day deliciously with these amazing Cathedral City Mature Breakfast Muffins with bacon.

This is a very simple recipe but very yummy!

Yield: 12 muffins
Cooking time: 1 hour

225g self-raising flour
A pinch of salt
17g Cathedral City Mature, grated
28g sugar
8 grilled bacon rashers, chopped
1 egg
177ml milk
78ml vegetable oil

- Put the flour, salt, Cathedral City Mature, sugar and bacon into a large bowl and mix it all together, then make a well in the middle of this dry mixture.

- In a smaller bowl mix the milk, egg and oil then add this to the dry mixture in the larger bowl and mix it all up.

- Grease the muffin tray well, then add the muffin mixture (over half way in each one). Place into a 200°C preheated oven for 20 mins or until golden brown.

- Serve the beauties up.

1 comment:

  1. I made bacon and cheeses muffins a wee while ago and very nice they are too


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