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🍰 Savory Cupcakes with Liverwurst as an April Fools' Joke

410 kcal · 30 min · 4 servings

Ingredients

• Pickles 4 pcs.
• Onions, yellow 1 pcs.
• Spatzle flour, Type 630 300 g
• Baking powder 0.5 packet
• Salt pinch
• Pepper, white ground pinch
• Milk 200 ml
• Oil 50 ml
• Mustard 3 tsp
• Eggs 2 pcs.
• Liverwurst 300 g
• Mascarpone 2 tbsp
• Beetroot juice 4 tbsp

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Cut the pickles into small cubes.
3. 3. Halve the onions and peel them.
4. 4. Dice the onions into small pieces as well.
5. 5. Put flour, baking powder, salt, and pepper into a bowl.
6. 6. Mix the dry ingredients well together.
7. 7. Add milk, oil, two teaspoons of mustard, and the eggs to the bowl.
8. 8. Stir everything with a hand mixer and whisk until you have a smooth batter.
9. 9. Fold in the diced pickles and onions into the batter.
10. 10. Grease the indentations of a muffin tin.
11. 11. Alternatively, place paper liners into the indentations.
12. 12. Distribute the batter evenly among the cups.
13. 13. Bake the cupcakes for about 20 to 25 minutes until golden brown.
14. 14. Take the muffins out of the oven.
15. 15. Let them cool down completely.
16. 16. Put the liverwurst into a separate bowl.
17. 17. Mix the liverwurst with one teaspoon of mustard.
18. 18. Add one tablespoon of pickle juice.
19. 19. Stir mascarpone cheese into the mixture.
20. 20. Add beetroot juice gradually.
21. 21. Stir until the mixture has the desired red color.
22. 22. Fill the liverwurst mixture into a piping bag.
23. 23. Alternatively, cut off a corner of a freezer bag.
24. 24. Pipe the filling onto the cooled muffins.
25. 25. Optionally decorate the cupcakes with cranberries.
26. 26. Serve the savory cupcakes.

Nutrition per serving

• kcal: 410
• Protein: 18 g · Fett/Fat: 25 g · Carbs: 34 g