Mini Smoked Salmon Cupcakes - Cream Cheese Topping
by Feli Chic'Cuisine
These Mini Smoked Salmon Cupcakes are the perfect balance of savory, creamy, and fresh flavors. They make for an elegant appetizer, a delightful addition to brunch, or a show-stopping party snack.
The combination of smoky salmon, tangy Greek yogurt, and a hint of lemon creates a light yet satisfying bite, while the smooth cream cheese topping, enhanced with a touch of wasabi, adds a bold twist. Finished with fresh herbs, these little treats are as beautiful as they are delicious!
The idea of savory cupcakes might seem unconventional, but once you try them, you’ll wonder why you haven’t been making them all along!
Why You’ll Love This Recipe
Savory, not sweet – While the word "cupcake" might make you think of dessert, these are completely savory with a soft, muffin-like texture.
Perfect for entertaining – They’re bite-sized, easy to serve, and look elegant on a platter.
Make-ahead friendly – You can prepare them in advance and top them just before serving.
Balanced flavors – The smoky salmon, creamy topping, and fresh herbs create a perfect contrast.
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Tips for the Best Mini Smoked Salmon Cupcakes
Use High-Quality Smoked Salmon:
Since smoked salmon is the star ingredient, go for a high-quality brand. A well-balanced, slightly smoky salmon will add the best flavor.
Don’t Overmix the Batter:
Overmixing can make the cupcakes dense. Stir until just combined for a light and fluffy texture.
Adjust the Wasabi to Your Taste:
If you like a little heat, add more wasabi to the cream cheese, but go slowly - it’s strong! If wasabi isn’t your thing, you can skip it entirely or substitute it with a bit of horseradish for a milder kick.
Make Them Ahead:
You can bake the cupcakes a day in advance and store them in an airtight container. Add the topping just before serving to keep everything fresh.
Experiment with Toppings:
While cream cheese is a classic choice, you can also try crème fraîche or mascarpone for a different texture. A sprinkle of lemon zest or a few capers can add a nice touch as well.
The Secret to a Light and Fluffy Texture
Mixing baking powder with Greek yogurt isn’t just a coincidence, it’s a smart baking trick! The yogurt’s natural acidity activates the baking powder, creating tiny air bubbles that help the cupcakes rise.
This ensures they stay soft, tender, and perfectly balanced against the rich salmon and creamy topping. Don’t skip this step if you want that delicate, melt-in-your-mouth texture!
Perfect Wine Pairing for Your Mini Smoked Salmon Cupcakes
These mini cupcakes pair beautifully with a glass of dry white wine, such as Sauvignon Blanc or a crisp Chardonnay. If serving them at brunch, they go wonderfully with a Mimosa or a Bloody Mary.
Pairing Suggestions:
My Recommendation: Umbrele Sauvignon Blanc 2023
How to Make Step-by-Step Mini Smoked Salmon Cupcakes
Prepare the Batter
Mix the baking powder into the Greek yogurt to activate it before adding to the batter.
In a large bowl combine the flour, egg, yoghurt, baking powder, melted butter, salt and pepper.
Cut the smoked salmon into small pieces. Add the smoked salmon and a dash of lemon juice.
Bake
Pour the batter into the muffin cups about two-thirds full. Bake for 15-20 minutes, depending on your oven and the size of the muffin cases. Don't overcook! Otherwise the bites will lose their softness and deflate. Transfer the 'cupcakes' to a rack to cool.
These Mini Smoked Salmon Cupcakes are a delightful blend of flavors and textures - light, creamy, smoky, and fresh. Whether you’re hosting a party, preparing for brunch, or just want to impress your guests with something unique, this recipe is a must-try.
Mini Smoked Salmon Cupcakes - Cream Cheese Topping
Whether you're looking for an elegant appetizer for a gathering or a delicious treat for brunch, these cupcakes are sure to impress.
Makes: 14-18 bites Prep. Time: 15 min
Bake Time: 15 min Total Time: 30 min
Ingredients
For the Cupcakes
90g smoked salmon
1 large egg
25g butter, melted
75g flour
120g Greek yoghurt
1/2 tsp baking powder
lemon juice
pinch of salt and pepper
For the Topping
100g cream cheese
wasabi, according to your taste (optional)
chives, finely chopped
For Decorating
fresh herbs - dill, chives, oregano, thyme
Method
1. Preheat the oven to 180°C (350°F). Line a muffin pan with paper cases. Set aside.
2. Cut the smoked salmon into small pieces. Melt the butter in a small saucepan, over low heat. Mix the baking powder into the Greek yogurt to activate it before adding to the batter.
Prepare the Batter
3. In a large bowl combine the flour, egg, yoghurt mixture, melted butter, salt and pepper. Add the smoked salmon and a dash of lemon juice. Pour the batter into the muffin cups about two-thirds full.
Bake
4. Bake for 15-20 minutes, depending on your oven and the size of the muffin cases. Don't overcook! Otherwise the bites will lose their softness and deflate. Transfer the 'cupcakes' to a rack to cool.
Prepare the Cream Cheese
5. Combine the cream cheese and wasabi or chives finely chopped. Top each cupcake with this preparation using a pastry bag fitted with a decorative tip. Decorate with dill or other herbs as desired.
Enjoy!
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