The savory mimosa cupcakes are tasty single-portion cakes made with soft ham-and-cheese muffins, perfect to bring to the table when you want something simple yet impressive. They’re a clever, versatile recipe ideal for clearing out the fridge: you can use whatever cured meats and cheeses you have on hand and customize the base each time with different ingredients, always obtaining a tasty and tender result. The surface is covered with a savory ricotta cream, easy and quick to prepare, decorated with corn kernels to recreate the “mimosa” effect. They are called this for their vivid colors that recall the flower symbolic of March and International Women’s Day, making them perfect for a spring buffet, a girls’ gathering or a family aperitif. Let’s get started and see together what’s needed to prepare these delicious savory mimosa cupcakes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 12
- Cooking methods: Oven
Ingredients
- 2.5 cups all-purpose flour
- 1 packet (about 1 tbsp) instant baking powder (for savory preparations)
- 1 cup grated Parmigiano-Reggiano (Parmesan) (about 3.5 oz)
- 3 eggs
- 6.7 tbsp vegetable oil (about 100 ml — 3.4 fl oz)
- 6.7 tbsp milk (about 100 ml — 3.4 fl oz)
- 6.3 oz cooked ham, diced (about 180 g)
- 4.6 oz smoked scamorza cheese, diced (about 130 g)
- a pinch of salt
- to taste chives
- 2 cups ricotta, well drained (about 500 g)
- to taste nutmeg
- a pinch of salt
- 2 tbsp milk
- to taste corn kernels
- to taste chives
Preparation
Sift the flour into a large bowl, add the instant baking powder and the grated Parmesan, and mix. Add the vegetable oil, milk and the eggs lightly beaten with a pinch of salt and the chopped chives.
Begin to combine with a fork and continue until you obtain a smooth, soft batter, taking care not to overwork the mixture.
Spoon it into greased and floured muffin tins, adding diced cooked ham and diced smoked scamorza cheese in the center of each.
Fill the paper liners up to three-quarters of their capacity and bake in a static oven preheated to 356°F for about 25 minutes, checking for doneness with a toothpick, which should come out dry.
Remove from the oven and let cool completely on a wire rack. In the meantime, prepare the ricotta cream.
Place the well-drained ricotta in a bowl, mash it with a fork to soften, add a pinch of salt and a grating of nutmeg, add the milk little by little and beat with electric beaters until you obtain a smooth, creamy and stable consistency suitable for decorating.
Cut off the tops of the muffins horizontally, crumble the lighter inner part and set aside. Put the ricotta cream into a piping bag fitted with a star tip, decorate the surface and sprinkle the reserved crumbs on top to recreate the mimosa effect; finish with corn kernels and a light dusting of chives.
The savory mimosa cupcakes are ready to be served on a serving platter.
Enjoy your meal and… see you at the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
