Lobster Cornmeal Cupcakes (Print-Friendly Version)
Savory lobster cupcakes with cornmeal and creamy chive topping, ideal for elegant appetizers.
# Ingredients Required:
→ Main
01 -
240 ml cooked lobster meat, chopped
→ Dry Ingredients
02 -
65 g all-purpose flour
03 -
30 g cornmeal
04 -
2.5 ml baking powder
05 -
1.25 ml salt
06 -
1.25 ml black pepper
→ Wet Ingredients
07 -
2 large eggs
08 -
120 ml milk
09 -
60 ml melted butter
→ Frosting
10 -
120 g cream cheese, softened
11 -
60 ml sour cream
12 -
15 ml lemon juice
13 -
30 ml chives, chopped
# Detailed Directions:
01 -
Preheat the oven to 175°C and line a muffin tin with cupcake liners.
02 -
In a mixing bowl, whisk together the flour, cornmeal, baking powder, salt, and black pepper until evenly mixed.
03 -
In a separate bowl, whisk the eggs, milk, and melted butter until well combined.
04 -
Slowly add the dry ingredient mixture to the wet and stir gently until just combined.
05 -
Carefully fold in the chopped lobster meat and half of the chopped chives to preserve texture.
06 -
Spoon the batter evenly into the prepared cupcake liners, filling each about three-quarters full.
07 -
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
08 -
Remove from oven and allow the cupcakes to cool completely in the tin before frosting.
09 -
In a small bowl, blend the softened cream cheese, sour cream, and lemon juice until smooth.
10 -
Spread the frosting over the cooled cupcakes and garnish with remaining lobster meat and chopped chives prior to serving.
# Helpful Advice:
01 -
Use fresh lobster meat for optimal flavor and texture.