Salmon cupcake with honey-mustard cream

Name: Salmon cupcake with honey-mustard cream
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 250 g Flour; 1 package Baking Powder; 4 Eggs (size M); 4 TABLESPOONS Rapeseed oil; 300 g Schmand; 2 TABLESPOONS liquid honey; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 350 g Smoked salmon; 1/2 bunch Dill; 2 TABLESPOONS medium hot mustard; 7-10 Tbsp Paper forms

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

250 g Flour
1 package Baking Powder
4 Eggs (size M)
4 TABLESPOONS Rapeseed oil
300 g Schmand
2 TABLESPOONS liquid honey
7-10 Tbsp Salt
7-10 Tbsp Pepper
350 g Smoked salmon
1/2 bunch Dill
2 TABLESPOONS medium hot mustard
7-10 Tbsp Paper forms

Directions

1
Mix flour and baking powder. Cream eggs, oil, 100 g sour cream and 1 tablespoon honey with the whisk of the hand mixer, sift the flour mixture over it and stir it into the dough, season with salt and pepper.
2
Cut salmon into fine cubes and stir about 3/4 salmon into the dough.
3
Place paper cups in the hollows of a muffin tray (12 hollows), spread the dough in the cups. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 25-30 minutes, remove from oven and allow to cool.
4
Wash the dill, shake dry and chop finely. Mix mustard and remaining honey. Stir in the dill, except for a little for sprinkling. Season sour cream with salt and pepper. Carefully fold the dill-honey cream into the sour cream and spread on the cupcakes.
5
Sprinkle remaining salmon cubes and dill on the sour cream.