Easy Savory and Fluffy Leftover Turkey Cupcakes

Hey hey, who doesnt like portable food hehehehe, so today we’ve got turkey cupcakes! I used a new savory cupcake recipe that’s a bit different from my usual go-to savory cupcake formula. My typical recipe creates a denser, richer batter that i enjoy but it isnt that much cupcakeier if you know what i mean, its more akin to soft bread, but this recipe I’m sharing today is more similar to a sweet cupcake in texture, it’s fluffier and creamier, which is equally good, just different! ;D

Like most savoury cupcakes, you can also use whatever you want for the filling, I had some leftover pressure cooked turkey, so that’s what I went with, but you can use practically anything you have on hand. Just be careful not to make it too liquid. In my case, I drained all the sauce (which I used for a rice later) and just shredded the meat. I shredded 2/3 and chopped 1/3 to give flavour to the cupcake while also having some nice chunks scattered throughout the batter for texture.

I love this, i think its a fantastic way to make use of leftovers, and in this case with the turkey meat just falling apart and both the meat and veggies all packed with so much flavor, its delicious by itself but in a cupcake its that much better. Let’s get to the recipe!

Easy Savory and Fluffy Leftover Turkey Cupcakes

Servings: 12
Time: 45mins
Difficulty: Normal
Rating: ★★★★★
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When life gives you leftover turkey, how about some cupcakes!

Ingredients

Flour – 300g
Baking Powder – 1 Teaspoon
Eggs – 4
Milk – 200ml
Butter – 85g (Room Temperature)
Turkey – 200g (Leftover Turkey and Stewed Vegetables)
Parmesan Cheese – For Sprinkling (Grated)
Sweet Paprika – A Pinch
Oregano – A Pinch
Pepper – A Pinch
Salt – A Pinch

Directions

Start by draining and chopping the turkey and vegetables. I chopped 1/3 and shredded 2/3, then set aside.
In a bowl, combine the eggs, milk, and butter, and whisk well until you have a smooth mixture.

Then add the sifted flour with the baking powder, whisk a little more until you get a creamy mixture, season with a pinch of salt (I used a little less than a teaspoon of fine salt).

Add the leftover turkey and fold into the mixture.
Preheat the oven to 350°F (180ºC) and line 2 muffin tins (each with 6 molds) or use 12 disposable muffin cups.

Divide the batter between the tins, then sprinkle the top of each with a pinch of paprika, oregano, pepper, and a little grated Parmesan cheese.
Bake the muffins for about 20 minutes (in my case it was 19 minutes) until they are golden brown and dry.

And that’s it, let them cool a little before serving, bon appétit!

Notes: Like i said above, you can swap the turkey leftovers for leftover roast chicken, leftover pork, leftover fish, tuna, or you can just add cheese and ham for a mixed version, it’s up to your taste!

For extra flavor, try adding fresh herbs like thyme or rosemary, or a splash of hot sauce if you like a little kick. These freeze beautifully too, a bit like fresh bread, just wrap individually and freeze for up to 3 months, then let it unfrost and you can eat it just like that or take it to the oven to just heat it up! 😀

This recipe for Easy Savory and Fluffy Leftover Turkey Cupcakes was originally created on BakeAfter.com. Esta receita de Queques Salgados de Peru foi publicada em português no Iguaria.com.