Easter Savoury Cupcakes with Chicken, Chorizo and Bacon

Nothing beats a yummy batch of savoury cupcakes, honestly, I love this kind of thing. They’re easy to make, incredibly versatile, and perfect for using up whatever you have sitting in the fridge. The one rule I always follow is to keep the filling between 270g to 280g (9.5–10 oz) total after cooking. Stick to that and the rest of the recipe just works, every single time, and you always end up with these wonderfully fluffy, creamy little cupcakes that disappear faster than you can bake them.

For the filling this time around I went with chicken, bacon, Portuguese chorizo and honestly, it turned out absolutely fantastic. Chicken and bacon is such a classic pairing, the chicken brings the texture, the bacon brings all that rich smoky flavour, and then you throw the other smoked meats into the mix with the chicken and it’s another classic combination that just works. Put it all together and, well… Yummmmmm

Also in my opinion i baked these for Easter and they kinda feel like in season, with all those warm, hearty flavours and mixed smoked meats, but in a more convenient little package that fits right in at any Easter table alongside the more traditional spread. But whether you’re putting together a brunch, a picnic, or just a casual gathering with family, these are the kind of thing everyone reaches for first.

Now, like i said above, feel free to make these your own. The filling is just a guide, not a law. Got leftover roast chicken, some roasted beef? Some odds and ends in the fridge that need using up? Throw them in. The magic of this recipe is that the base batter is forgiving and dependable, the filling is where you can go wild. Let’s get to it!

Easter Savoury Cupcakes with Chicken, Chorizo and Bacon

Servings: 12
Time: 1hr
Difficulty: Normal
Rating: ★★★★★
Print

Who said cupcakes have to be sweet? How about these savoury Easter inspired cupcakes, awesome if you want a bit of the season but are not up to bake a whole Easter loaf 😉

Ingredients

Flour – 200g
Baking Powder – 1 Teaspoon
Chicken – 100g (Already Cooked)
Ham – 50g
Bacon – 60g
Chorizo – 40g (Portuguese Linquiça)
Onion – 1 small
Garlic – 2 Cloves
Olive Oil – 20ml
Lard – 20g
Eggs – 2 L
Parsley – A Pinch
Milk – 150ml
Sesame Seeds – A Pinch (Optional)
Paprika – A Pinch (Optional)
Salt – A Pinch

Directions

If you don’t have cooked chicken, then it’s best to start by cooking +/- 1 chicken thigh or 1 chicken breast, then shred it once cooked.
Coarsely chop the ham, smoked bacon, and chorizo.
Finely chop the onion and garlic, then set aside.
In a bowl, combine the flour, baking powder, olive oil, lard, eggs, milk, and a pinch of salt, mixing well until you have a creamy mixture.

Add the chicken, ham, bacon, chorizo, onion, garlic, and a pinch of chopped parsley to the creamy mixture, mixing everything together to create the muffin batter.
Preheat the oven to 180ºC (350°F) and line 12 muffin tins.

Pour the batter into each cup and sprinkle with a pinch of paprika and sesame seeds. Bake for about 25 minutes until golden brown.

And that’s it! Remove from the oven and let cool slightly before serving. These are great hot or cold. Bon appétit and Happy Easter!

Notes & Tips: The recipe is written step by step to keep things clear, but in practice, while the filling is cooking away on the stove, you can absolutely start mixing the batter at the same time, or go ahead and line your cupcake tray, multitasking is very much encouraged here, it will drastically cut the time.

As mentioned above, the filling is wide open to interpretation. If all you have is leftover roast chicken, about 200g (7 oz) of shredded roast chicken plus 80g (3 oz) of grated cheese makes for a genuinely fantastic combination.

For the topping, i used sesame seeds, but you can experiment with grated cheese, a little crumbled bacon, or a dusting of paprika and pepper, anything that creates a nice contrast on top and gives each cupcake a bit of character.

The key to keeping these cupcakes wonderfully fluffy is not to overmix the batter once the filling is added. Stir just enough to combine everything and stop there.

This recipe for Easter Savoury Cupcakes with Chicken, Chorizo and Bacon was originally created on BakeAfter.com. Esta receita de Mini Folares de Carne foi publicada em português no Iguaria.com.