Sometimes you want something baked, but not sweet. These cupcakes are perfect for such occasions. Besides, they can go nicely as a starter at a dinner party!
The recipe is slightly adapted from Southern Living magazine.
Bacon and herb cupcakes
Recipe
1 1/2 cup of sour cream
1/2 cup of cooked, finely crumbled bacon
1/2 cup (112g) of melted butter
1/4 cup of finely chopped assorted fresh herbs (I used dill and coriander)
2 green onions, chopped
2 eggs
1/2 of pepper
2 cups of self-raising flour
To garnish:
fresh herbs
cooked and crumbled bacon (optional)
200g of cream-cheese, softened
Pre-heat the oven to 180 C (gas 4).
Stir together the first 7 ingredients. Sift in the flour. Spoon the batter into greased muffin tins, filling completely full.
Bake cupcakes for approximately 25-30 minutes, or until golden brown. Cool for about 10 minutes and remove from tins.
Cool completely and decorate cupcakes with cream-cheese, herbs and bacon (well, I did not put bacon on mine).
Enjoy!
