Thursday, February 24, 2011

Cheddar & Spring Onion Cupcakes, inspired by Sweet Paul

There's been an awful lot of baking going down at Hungry Female HQ. For years I steered away from it as I naively thought baking was all about sweet things with pink icing. Lo and behold, I've discovered some fabulous recipes for the savoury lover.

Amongst them, is one by Sweet Paul, an American food/design/lifestyle magazine. I have to take my hat off to these Americans for fabulous food porn. I say an "inspired" recipe as I was too lazy to get chives, and improvised with some spring onions I already had. I also assumed "Sharp Cheddar" could be replaced by Extra Mature, and there's always some faffing around between imperial to metric. I'm told that if you change three things in a recipe then it's yours. Ah, such artistic license, but I'll still make sure to paraphrase my sources. Find the original recipe here.

They turn out with a light, fluffy texture that is best eaten warm from the oven, though were also fine when reheated. Terrifically salty from the melted cheese inside and a lingering after taste of spring onion.

Hungry Female's Cheddar & Spring Onion Cupcakes
Makes 12

189g (1.5 cups) plain flour
1.5 tsp baking powder
1 tsp salt
70g (4 tbsp) cold butter, cubed
3 tbsp fresh spring onions, chopped
85g (3 oz) mature cheddar, grated
250ml (0.5 cups) milk

1. Preheat oven to 180 deg C (350 deg F).
2. Mix together flour, baking powder and salt.
3. Add butter, and with hands, mix till it resembles breadcrumbs.
4. Add spring onions, cheddar, milk and mix well.
5. Divide batter into a well-greased muffin tray.
6. Into the oven for about 20-25 minutes until golden brown (the edges get lovely and crisp!)
7. Enjoy warm from the oven with nice cheese, meats and a delicious wine.

1 comment:

Madhu said...

I made these too! Would reduce salt to perhaps 3/4 teaspoons.
Psst....0.5 cups milk is 125ml and not 250ml :-)An oversight perhaps :-)