George and I had a playdate last week and we invited our friends to come for lunch. I decide to bake my latest invention: the Savoury Cupcake, which is based on the theory that kids should eat most things if they are made to look like cake. My Savoury Cupcakes are a basic recipe that allows me to add various ingredients and ensure that something gets eaten at lunchtime, because empty bellies usually means a grumpy afternoon. This time I added cheese and olives. Olives are, strangely enough, a favourite amongst some of the kids I know; while most think of them as an adult taste, I reckon it is the salty flavour that some children love. My little boy will eat lots of olives in one sitting and often requests them at dinner time.
This lunchtime my Savoury Cupcakes worked a treat and all the kids snaffled them up, as did the adults! They are also great served instead of biscuits with cheese, with soup instead of a roll or warm with cream cheese. Here is the recipe if you’d like to try my Olive & Cheese Cupcakes:
Makes approx 8-10 cupcakes
- 100g white self-raising flour*
- 2 tsp caster sugar
- 2 medium eggs, whisked
- 110ml milk
- 50g melted unsalted butter
- 1/4 tsp mixed herbs
- pinch white pepper
- 75g grated cheddar
- 75g sliced green olives
- Pre-heat oven to 180°c.
- Sift dry ingredients together.
- In a separate bowl mix eggs and milk.
- Make a well in the centre of the dry ingredients and pour in egg and milk mixture, fold together and then slowly fold in melted butter.
- Sprinkle herbs, pepper, cheese and olives into your cake batter and fold gently to combine ingredients evenly.
- Spoon into cupcake cases, filling to approximately half way.
- Place in the oven for 25 mins or until a toothpick inserted comes out clean.
*I substitute some of the white flour for stoneground wholemeal flour which is higher in nutrients as well as being a complex carbohydrate which is better for slow releasing energy.