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Lorsque je reçois, j’aime bien préparer des petites mignardises salées variées que l’on déguste avec les doigts…
La base des cupcakes ici est un cake salé avec de la moutarde à l’ancienne et saumon fumé…le topping est composé de philadelphia détendu avec un peu de crème liquide, du jus et zeste de citron vert. Vous pourrez remplacer le philadelphia par du St Morêt ou mascarpone.
Des petites bouchées qui feront sensation auprès de vos convives !
Préparation
Préchauffer le four à 180°C.
Tamiser la farine et la levure dans un saladier. Faire un puits, y ajouter les oeufs 1 à 1 puis ajouter le lait progressivement en mélangeant au fouet. Ajouter le beurre fondu et la moutarde.
Incorporer le saumon fumé coupé en petits dés, la fleur de sel et le fromage râpé.
Répartir la pâte dans des petits moules à cake jusqu’aux 3/4 et faire cuire 20-25 min. Laisser totalement refroidir.
Préparer le glaçage : mélanger le philadelphia avec la crème puis ajouter le jus et zeste de citron. Mettre dans une poche à douille et en décorer les cakes (j’ai utilisé une douille à bûche).
