Salmon Cupcakes
- Level: Easy
- Yield: 6 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 437
- Total Fat
- 25
- Saturated Fat
- 12
- Carbohydrates
- 39
- Dietary Fiber
- 2
- Sugar
- 10
- Protein
- 15
- Cholesterol
- 99
- Sodium
- 886
- Total: 27 min
- Prep: 15 min
- Cook: 12 min
Ingredients
Cooking spray
1 cup cornmeal
1/2 cup self-rising flour, sifted
3 tablespoons granulated sugar
1 egg
1/2 cup buttermilk
6 ounces finely chopped smoked salmon
Frosting:
1 1/2 cups cream cheese, room temperature
1/2 cup chopped fresh chives
1/2 cup capers
1/4 cup julienne smoked salmon
Directions
- Preheat oven to 375 degrees F. Spray a 6 capacity muffin tin with cooking spray.
- Combine cornmeal, flour and sugar in a bowl. Mix the egg and buttermilk in another bowl and add to the flour mixture, whisking well. Stir in the chopped salmon.
- Spoon cornmeal mixture into greased muffin pans.
- Bake in the preheated oven for about 12 minutes or until muffins are lightly brown.
- For the frosting, whisk the cream cheese with lemon juice, chopped chives, and capers in a medium bowl and set aside
- Remove the muffins from the oven and cool completely. When cooled, top the cupcake with the frosting and garnish with strips of smoked salmon.