Salmon Cupcakes

Name: Salmon Cupcakes
Prep time: 27 min
Cook time: 27 min
Total time: 27 min
Yield: 6
Cuisine: American
Ingredients: 118 milliliters buttermilk; 118 milliliters capers; 237 milliliters cornmeal; 355 milliliters cream cheese, room temperature; 1 egg; 118 milliliters chopped fresh chives; 3 Tbsps granulated sugar; 59 milliliters julienne smoked salmon; 118 milliliters self-rising flour, sifted; 170 grams finely chopped smoked salmon

Salmon Cupcakes is a pescatarian recipe with 6 servings. One serving contains 425 calories, 16g of protein, and 24g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 27 minutes. Head to the store and pick up buttermilk, self-rising flour, cream cheese, and a few other things to make it today.

Instructions

Preheat oven to 375 degrees F. Spray a 6 capacity muffin tin with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Muffin Tray

Oven

Combine cornmeal, flour and sugar in a bowl.

Ingredients you will need

Cornmeal

All Purpose Flour

Sugar

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Bowl

Mix the egg and buttermilk in another bowl and add to the flour mixture, whisking well. Stir in the chopped salmon.

Ingredients you will need

Buttermilk

Salmon

All Purpose Flour

Egg

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Whisk

Bowl

Spoon cornmeal mixture into greased muffin pans.

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Cornmeal

Bake in the preheated oven for about 12 minutes or until muffins are lightly brown.

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Oven

For the frosting, whisk the cream cheese with lemon juice, chopped chives, and capers in a medium bowl and set aside

Ingredients you will need

Cream Cheese

Lemon Juice

Frosting

Capers

Chives

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Whisk

Bowl

Remove the muffins from the oven and cool completely. When cooled, top the cupcake with the frosting and garnish with strips of smoked salmon.

Ingredients you will need

Smoked Salmon

Frosting

Cupcakes

Equipment you will use

Oven

Equipment

Ingredients

Servings:

118milliliters

buttermilk 118milliliters

capers 237milliliters

cornmeal 355milliliters

cream cheese, room temperature 1

egg 118milliliters

chopped fresh chives 3Tbsps

granulated sugar 59milliliters

julienne smoked salmon 118milliliters

self-rising flour, sifted 170grams

finely chopped smoked salmon

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Foley Johnson Carneros Chardonnay. It has 4.6 out of 5 stars and a bottle costs about 23 dollars.