Brie and Fig Cupcakes

Brie and Fig Cupcakes

March 11, 2011

42

For the longest time I dreamed of opening my very own cupcake shop. But that dream has since died, considering I’d be a little late to the game and the cupcake ground is pretty much covered here in the Boston area. My dream got really trendy, really fast. Not to mention, I don’t have enough money to open my own shop. Details.

But the other night as I was whipping up some savory brie and fig cupcakes, I got a brilliant idea for a new business. A savory cupcake shop! Now, that’s something Boston could totally use, right?

Except once you call something a cupcake, people immediately want it to be sweet. Which is why I’m sure my idea could never work. I’d have to call the cupcakes muffins instead. Which I almost considered using in the title of this post. But then I changed my mind. Because nobody ever said cupcakes had to be sweet. And I love a nice savory cupcake from time to time. If this bothers you, then please, by all means call these cupcakes muffins. But brie and fig muffins? It’s just not as fun. Suck it up and eat a savory cupcake. Please.

Brie and Fig Cupcakes (makes 6):
Adapted from Objectivo: Cupcake Perfecto

• 3/4 C flour
• 1.5 t baking powder
• 2 T parsley, finely chopped
• 2 eggs
• 2 T olive oil
• 1/4 C dried figs, finely diced
• 1/4 C brie, finely chopped
• 1/3 C buttermilk
• Salt and pepper

(Pre-heat oven to 350 degrees)

IMG_5010.jpg

Finely chop the parsley.

IMG_5012.jpg

And the figs!

IMG_5014.jpg

And the brie, too.

Make sure you save a 6 small pieces of brie and figs for the cupcake toppings! Or the “frosting” if you will.

IMG_5018.jpg

Now, mix together the flour, baking powder, parsley, salt, and pepper in a medium bowl.

IMG_5020.jpg

In a separate bowl, whisk the eggs. Then add the oil and milk, while continuing to beat. the mixture.

IMG_5021.jpg

Add the dry ingredients to the wet ingredients and stir with a spatula until well-blended. But don’t over-mix!

Add in the brie and figs, as well.

IMG_5024.jpg

Divide evenly among 6 muffin cups.

IMG_5029.jpg

And pop in the oven at 350 degrees for about 20 minutes.

I absolutely love photos of what I like to call “the aftermath.”

IMG_5033.jpg

The best part about these “cupcakes”? You don’t need to frost them (I am NOT a good cupcake froster, despite my love for frosting).

IMG_5037.jpg

They have an even better topping…

IMG_5040.jpg

A little slice of brie and another small piece of dried fig. I put the brie and fig on right when the cupcakes came out of the oven. The brie got a little melty and I kind of loved it.

IMG_5055.jpg

Hello, cupcake! These were pretty fantastic. Yes, you should probably be a fan of brie to enjoy these, but I didn’t find the cheese overpowering at all and loved that I could definitely taste the flavor from the parsley.

IMG_5056.jpg

I served by brie and fig cupcakes with marinated tuna steak and some leftover black bean and corn soup. It made the perfect little carb-y side. And the cheese kept them nice and moist, so you really didn’t need to add any butter.

IMG_5062.jpg

But as savory as these are, they also had a touch of sweetness to them from the figs. And I can see them being really good with a little bit of jam. Maybe a red currant? Or even a blueberry jam. This could be a delightful morning breakfast…

Are you a fan of savory cupcakes?? What’s your dream combination?

Happy Friday!! My weekend is going to involve a bunch of relaxation, tons of work (Chels and I are teaching a blogging class at the BCAE next week!), and a few more wedding venue visits. I’m so happy it’s the weekend!

[Sues]

Tagged With

42 Responses to "Brie and Fig Cupcakes"

  1. Chris says:

    Delicious! What else can I say?!

  2. I absolutely love this. They give you an excuse to eat a cupcake with dinner;-) What a delicious combo of flavors!

  3. Ann says:

    If you had opened a cupcake shop in Boston, I probably would have shown up hoping for a job! I am loving this savory cupcake idea. I bet these in mini size would make great hors d’oeuvres. Or maybe subbing out goat cheese for the brie.

  4. Yum Two of my favorite ingredients: BRIE AND FIGS. I bet these cupcakes are SO tasty!

  5. im not a big savory cupcake fan but i know if i had one of these you wouldn’t hear any negative complaints from me! i’d make sure to eat everyone’s fig on the top first tho hehe <3

  6. Amy says:

    look amazing! actually, i’m not sure if i like brie and fig combination, but looks pretty interesting! i love the bacon and chocolate combination. that would be my favorite cupcake combo!

  7. Megan says:

    These sound so good. I am a huge fan of brie! I bet they’d be good for breakfast with eggs of some sort.

    (P.S. Not to blow this plan, but I think Curly Cakes might do savory cupcakes. I haven’t been there yet to see for myself though. I’m sure yours are better!)

  8. Kimmie says:

    Not going to lie, savory cupcakes freak me out. But if you call them muffins, I’m game. (I have to lie to myself to enjoy great food sometimes!) These sounds absolutely delicious – thanks for sharing!

  9. I am glad your comment on my blog brought me here…you have a gorgeous blog.
    I love the savory idea.
    I think my ideal savory cupcake would include sun dried tomatoes and goats cheese.

  10. Lisa says:

    I love brie, figs, cupcakes, and muffins, so I’m fine with whatever you call them. They would go great with soup and a salad. I’d love to eat a few!

  11. Simply Life says:

    oh my gosh, these look great! what a fun combination!

  12. Erica says:

    Brie and fig? How unique! I love the topper. I’ve never had a savory cupcake (unless corn muffins count). Hope you have a nice weekend

  13. Peggy says:

    You know… I don’t think I’ve ever had a savory cupcake. I know, I’m shocked too. These sounds absolutely delicious!

  14. I have to say the idea of a savory cupcake never even occurred to me! I suppose I could think outside the box and eat some of these. They look great!

  15. Michelle says:

    I love the idea of savory cupcakes! Sign me up as an investor! 🙂

  16. what a great idea! i’d visit your shop 🙂

  17. Pam says:

    What a creative and tasty recipe! They look fantastic girls.

  18. YESSSSS! I think I’d call them mini cakes since I do think of cupcakes as something with a frosting (and yes, sweet). 🙂
    Hope the class goes well!!

  19. Erin says:

    They sound great! I opted for total and utter sweetness this am and made Creme Brulee French Toast Casserole with Drunken Strawberries for my blog post. Now….something non-sweet would be a good thing to balance out my “sweet intake” LOL

  20. Ashley says:

    My apartment in the South End is lacking a cupcake shop. Please come open one in my kitchen and I promise to be your best customer.

  21. Wow, this is certainly a must try, brie and fig in a cupcake, loving this idea!

  22. Sharon says:

    These look fabulous! And I like the idea of making them mini size for hors d’oeuvres but they would also be wonderful with breakfast/brunch. I plan to try them soon…Thanks!!!

  23. Shannon says:

    oh my, i totally want one 🙂 i’ve made (never) home maker’s harvest cupcakes, which have brie and some choc chips stuffed in the middle… amazing!!

  24. Katie says:

    i don’t think i’ve ever had a savory cupcake, but i would definitely give this a try, it sounds delicious! and i would totally go to your savory cupcake shop – i know where you can get your butter and eggs from 🙂

  25. MichellePC says:

    I have a book called “Cupcake Heaven,” which is loaded with savory (and sweet) cupcake recipes. There’s one in there for avocado and olive oil cupcakes, which I cannot wait to make!

  26. I would love to own a bakery! Especially one that sold cupcakes. It’s just my husband and I here, and my stomach loves and hates staring at a full batch of cupcakes between the two of us. Sadly, money is an issue with my dream too 🙁 Nevertheless, these cupcakes look fantastic! I’ve never made a savory one before…love your twist!

  27. Susan says:

    I love the idea! Most of the time, I’d rather eat something savory than too sweet anyway (chocolate excluded from that comment).

  28. emily says:

    i haven’t ever made savory cupcakes…muffins, yes, though!
    i’m all about the savory right now, though, so are most definitely on my radar. and i definitely like brie (a lot!).

  29. Sharlene says:

    I don’t think I’ve ever tried a savory cupcake before but if it has brie and figs in it I’ll try just about anything! These look too good to eat!

  30. Mary says:

    I never would have thought of this combination, but it looks good and comes from cooks I trust. Ergo, they are worth a try! Have a great day. Blessings…Mary

  31. i am most definitely saving this recipe! what an amazing concept. if you had a savory cupcake shop i’m pretty sure i’d venture to boston for one :).

  32. Melissa says:

    These look beautiful and delicious. I love brie and fig! They might deserve a whole new name, I’m not sure they’re a cupcake or a muffin…perhaps a savory cheesecake?? I support a savory whateveryoucallit shop!

  33. So creative! We need more savory cupcakes in the world!

  34. Victoria says:

    It’s always good to have a dream! Savory cupcakes could be the next big thing 🙂 I love the idea of brie and figs… well cheese and fruit in general is awesome, especially when used in a baked good. It sorta takes the place of a cheese course, don’t you think?

  35. Umm Mymoonah says:

    Your combination of ingredients looks wonderful. Although I have never tried savoury muffins, I would love to try it now after seeing your recipe and pictures.

  36. Kerstin says:

    I love the idea of a savory cupcake – so creative! These sound fantastic.

  37. Kelly says:

    I love all the ingredients in this! I’ve never been a frosting gal so I love that you have replaced it with cheese!

  38. Natasha jain says:

    I would more likely go out of my way to go to your savory cupcake shop (always seeking out specialties). You make me want to see and taste more! How about mini quiche/popovers too!

  39. Kate says:

    They look great & I’m going to try to make them tomorrow. Call them muffins. Look up “Plate 38” in Pasadena, CA. Their pastry chef is outstanding. Hers appeared to have the fig whole, standing in the middle of the muffin, so I may combine your recipe with what I saw in her case. Call it a muffin PROUDLY!!

  40. Eve Westcott says:

    Looking forward to reading more. Great article post. Want more.

  41. Alicia says:

    Mine are already in the oven…hoping for good results. Thanks for the recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *