Surprise your guests with savory cupcakes! Slice into one to reveal a broccoli floret inside.
12 broccoli florets
1 cup + 2 ½ tbsp unsalted butter, room temperature
2 tbsp granulated sugar
4 large eggs
1 1/4 cup all-purpose flour
1 tsp baking powder
1/2 tsp cayenne pepper
1/2 tsp salt
1/4 cup grated cheddar cheese + extra for topping
2 tbsp grated parmesan cheese
1/2 cup whipping cream
4 oz cream cheese, room temperature
1/2 tsp Dijon mustard
Let's get Cooking...
Make the cupcakes: Boil the broccoli for 3 minutes, then place in an ice water bath to stop the cooking. Set aside. Beat the butter until light and fluffy, ten add the sugar and beat until combined. Add the eggs one at a time, beating with each addition. In a separate bowl, combine the flour, baking powder, cayenne pepper, nutmeg and salt. Add this to the wet mixture and mix until combined. Add the cheddar and parmesan cheese and fold to combine. Line a muffin tin with paper liners and dollop 1 tbsp of batter into each muffin case. Place one broccoli floret onto each dollop of batter, then divide the remaining batter between the muffin cases. Bake at 350F for 30 minutes, then transfer to a wire rack and cool completely.
Make the frosting: Beat the whipping cream with an electric mixer until soft peaks form. Add the cream cheese and beat until stiff peaks form. Add the salt and mustard and mix until combined.
Place the frosting in a piping bag fitted with a round tip and pipe the frosting onto the cupcakes. Garnish with some extra grated cheddar cheese and enjoy!