Savory smoked salmon mini-cupcakes with a crème fraîche and horseradish frosting are perfect bite-sized treats for breakfast and brunch!
I have no impulse control when it comes to brunch served buffet style. I don’t even try to resist fresh fruits, sweet baked goodies, and don’t get me started on all the eggy things like scrambled eggs and omelets. Oh boy and cheese, let’s not talk about cheese. The good thing is though I am ok with barely a spoon full just to taste but it’s got to be a bit(e) of everything at the buffet. That’s why I appreciate food that already comes bite-sized like mini-muffins, easy to pop into my mouth and move on or come back for more. That and the upcoming Easter time and Mother’s day I had on my mind while creating these cute smoked salmon mini-cupcakes.
smoked salmon mini-cupcakes
They might be tiny in size but they are mighty in taste. The bases for these smoked salmon mini-cupcakes are made of little savory cakes baked in a mini-muffin form with dill and olive oil. The frosting is a crème fraîche and horseradish mixture that you can just blob on or if you like pull out your piping bag and make it fancy (you’ll need double quantity for piping – see recipe notes). Place a piece of smoked salmon on top and sprinkle with fresh dill. Btw if salmon is not your thank you can also use pastrami, mini gherkins, or anything else what goes well with horseradish and dill.
- 80 g / ⅔ cup almond flour
- 80 g / ½ cup brown rice flour
- 1 teaspoons baking powder
- ½ teaspoon fine sea salt
- 80 ml / ⅓ cup olive oil
- 2 large eggs
- 80 ml / ⅓ cup milk (whole, 2% or nut milk)
- 3 tablespoons fresh dill, chopped
- 227 g / 8 oz. crème fraîche
- 4 teaspoons prepared horseradish creme
- 113 g / 4 oz. smoked salmon, cut into pieces
- fresh dill for garnish (about a good handful)
- Preheat oven to 175°C / 350°F and grease your 24-cup mini muffin pan.
- Combine almond flour, brown rice flour, baking powder, and salt in a medium bowl.
- In your bigger bowl or stand mixer with a paddle attachment add olive oil, eggs, and milk and mix well.
- Add flour mix and mix shortly just until combined.
- Using a cookie scoop fill the mini muffin cups about ¾ full. We try to avoid a muffin top so don’t fill the cups all the way up even if you might have leftover batter.
- Bake for 17-20 minutes or until a skewer inserted in the middle comes out clean. Cool completely on a wire rack.
- Mix crème fraîche and horseradish creme (add more to taste if you like) and spoon or use a piping bag to top the cupcakes with the mixture.
- Garnish with salmon pieces and fresh chopped dill. Keep the smoked salmon mini-cupcakes cool in your refrigerator until ready to serve.