We've seen our fair share of savory cupcakes on this blog, but these may truly take the savory cake!
They're spinach and sardine cupcakes! Let me repeat: spinach and sardine cupcakes. I personally love spinach and have grown to love sardines but...on a cupcake? OMG! I really don't know what to say. I thought these were candy or something non-actual-sardiney when I first saw them, but no.
Blogger Dog Hill Kitchen made these and has a recipe! (via Flickr)
I'm been wanting to make a savory cupcake for a while but needed some inspiration to get me started. When my son Alex showed some interest in a can of sardines at the store recently I knew I had to make something special with them. The spinach pasta for the recent Daring Baker lasagna made me think of the perfect combination, spinach and sardines!
For the cake, I chose a simple onion and thyme flavored sponge cake that wouldn't overpower the toppings. The trick was to have just enough sugar to keep the cake tender and yet remain savory. If I made it again I might use caramelized onions in place of the onion puree to give a richer flavor but using sweet onions was good enough for this first try. For the frosting, I would have loved to use whipped cream with spinach puree but with Alex's dairy allergies that wasn't an option. Instead I made up fresh mayonnaise lightened with extra lemon juice to cut through the fattiness of the sardine.
Yes, these will be intimidating for your kids to take the first bite. Encourage them to go for the head first and the brave ones will step up to the challenge. Just think of how packed with minerals, omega-3 fatty acids and vitamin D these little fish are!
What does the cat think? What do you think? I think these are definitely some of the most out-there cupcakes I've ever seen.