Surprise your guests with savory cupcakes! Slice into one to reveal a broccoli floret inside.
12 broccoli florets
1 cup + 2 1/2 tablespoon unsalted butter, room temperature
2 tablespoons granulated sugar
4 large eggs
1 1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 cup grated cheddar cheese + extra for topping
2 tablespoons grated parmesan cheese
1/2 cup whipping cream
4 ounces cream cheese, room temperature
1/2 teaspoon 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 tablespoon 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!