These deliciously more-ish rainbow vegetable savoury cupcakes are a treat for the eyes and mouth. As perfect individual portion sizes, they are perfect for events, a quick & healthy snack and for taking on-the-go.
1.5 Cups of flour
1 tablespoon Baking Powder
1 Cup Milk
½ Cup Cheese (Mozzarella)
1 tablespoon Dried Herbs
Salt & Pepper to taste
3 Clarence Court Burford Brown Eggs
1 Small Green Courgette
1 Bell Pepper
1 Large Carrot
1 Purple Carrot
Handful of Broccoli
1 Ear of Corn
Handful of Shredded Purple Cauliflower
1 Extra Large Avocado
Red Pepper, to sprinkle
The first thing you’ll need to do for these quick and easy savoury cupcakes is to prepare the veg. Begin by chopping the corn off of the ear of corn and roughly chopping the purple cauliflower.
Using a spiralizer, spiralize all the remaining veg on the large spiral setting (Or grate with a cheese grater) then set all vegetables aside.
At this point, pre-heat your oven to around 170 degrees C (with fan)
Make a well in the centre of the bowl and pour in the milk then add the eggs and whisk till a smooth batter has formed.
Add in your cheese of choice and the vegetables then mix till thoroughly combined. You may not need all the veggies prepared depending on the exact size of each veggie used so play it by eye. (Any remaining veg can be used for a super simple stir-fry later on or to add to your next meal.)
Lightly grease a 12 cup, cupcake tin and then divide the mixture evenly.
Bake in the oven for between 25-30 minutes. Use a toothpick or sharp knife to check and make sure the batter is completely cooked through before removing from the oven.
To prepare the avocado frosting, simply place the flesh of one extra-large avocado into a blender with some lime juice and blend till silky smooth.
Once the savoury cupcakes have cooled, place your avocado mix into a piping bag and pipe onto the cupcakes. Top with some crushed pink peppercorns (optional) and enjoy!