My daughter made these salted cupcakes and decorated them with penguins made out of black olives, cream cheese and carrots all by herself from start to finish! Salted cupcakes are a good alternative for those who do not like sweets or a good starter in a party. They can be served cold and with the cream cheese topping or without it. I used simple ingredients and it turned out much better than we expected. Here is the recipe and the guide how to make the penguins and the decorate them.
INGREDIENTS FOR THE CUPCAKES:
This recipe makes 12 cupcakes
280 grams of all purpose white flour (maida)
1 teaspoon of baking powder (15 grams)
1/2 teaspoon of salt
a good dash of black pepper
100 grams of finely chopped ham
140 grams of grated cheddar cheese (we used Kraft Cheddar Cheese Tin)
85 grams of butter, melted and cooled a bit
250 ml of whole or skimmed milk
cream cheese for decorating
Preheat the oven to 180.
Mix the flour, half of the grated cheese, ham, baking powder, salt and pepper in a big bowl. Lightly beat the eggs , add the milk to the eggs and the butter. Make a well in the flour and pour the egg mixture into it and roughly mix. Do not mix it a lot, just enough till its all mixed. Line a muffin tin with paper cupcake moulds and fill them with this mixture . Top with some grated cheese and bake for about 15 minutes or till done. Cool and proceed to decorate them if you wish.
FOR THE CREAM CHEESE FROSTING:
Leave the cream cheese to get to room temperature and then put it in a piping bag and just pipe it onto the cooled salted cupcakes. We used herb flavored cream cheese
TO MAKE THE CUTE PENGUINS: