Look! Savoury Broccoli Cupcakes

Look at these amazing little cupcakes — they each have a whole tree growing inside! OK, it's just broccoli, but wow — what a great idea.

These were adapted from the Rose Bakery cookbook by Ele of Kitchenist in a guest post for the Etsy handmade blog. Ele lives in London and writes three very inspiring blogs — including one on home cooking.

We felt that these broccoli cupcakes were so inspiring for the fall season just beginning. They reminded us that autumn and winter vegetables have so much possibility in them — they are not inevitably destined for roasting or steaming. Why not bake a little vegetable surprise into a cake? Look at its beautiful colors and form — what a great way to enjoy a bite of broccoli.

• Get the recipe: Savoury Broccoli Cakes at The Storque, the Etsy handmade blog.

• And make sure to check out Ele's great blog as well: Kitchenist

(Images: Ele of The Kitchenist)

Comments (20)

Maybe make or use a cheese spread for the "frosting"?

OMG. These are the coolest thing...ever. I bet the girl will love them! And it's be just one more way to get her to eat broccoli

Those look perfect for a lunch box. My daughter used to love broccoli but now runs hot and cold (usually cold). This might do the trick!

what an awesome idea! they look really cute, too. i wonder how they would taste when they're cool?

Would these not be "muffins" then, if they're savoury?

I do not know if these are muffins or savoury cupcakes.

I do know that they are made of awesome.

My son would flip out if he bit into what looks like a cupcake/muffin only to find a piece of broccoli inside!! Mommy, you tricked me!! (yes... yes, I did)

If someone did this to me they would no longer be my friend.

I cannot believe my eyes, these savory cupcakes are not only gorgeous, they are pure genius!

Call anything a cupcake these days and it has cache.

I made them last night, paired with some butternut squash soup, and they were great. Substituted the turmeric for 1/2 tsp ground mustard and 1/4 tsp garlic powder. Deee-licious. The cayenne gives it a good kick, so if you're making them for kids, I would consider cutting it to 1/4 tsp. (And irpineapple, they taste great cold. :)

thanks suezq! i think i'll try them.

Cute but my kids would yank that broccoli right out. I'd be more inclined to puree the broccoli and make green muffins that they can't deconstruct. I've been making them green mac-n-cheese and they love it.

Eek, I can't believe I missed this! Serves me right for being so busy all week. Thank you SO much for featuring this, Faith! I am really honoured to see my stuff here.

I do have to chime in on the cakes/muffins issue- these are most definitely savoury cakes/cupcakes, and not muffins! There is a LOT of butter in the recipe, and they're much richer than your average breakfast muffin. It is a bit of a weird idea, granted- but not so weird once you taste them :)

I made them with cornbread batter instead- they turned out great!

http://www.flickr.com/photos/40964542@N08/5072111113/in/set-72157622974854427/

@suezq--I was instantly thinking these would be great paired with soup! Thanks for the substitution ideas. Butternut squash soup sounds fantastic, but so does chicken noodle, minestrone, or even a hearty chili (serve these cakes instead of cornbread). Yum!

Now my only dilemma is whether or not to cut them in half like the picture or just let my kids bite into them and be surprised? (They actually like broccoli, so maybe a surprise would be fun!) =)

"Savory cupcake" = MUFFIN. Especially since they didn't even bother with a savory "frosting".