If you’re like me and think Splendid Spoon is the absolute bees knees, you’ll also be like me and want to celebrate your favorite foodie brand’s 10th anniversary with a SOUPer special baked good! Everyone, please welcome the star of today’s recipe show - herbaceous pesto, sun-dried tomato, and goat cheese-frosted cupcakes! I promise you that they smell like pizza and taste like heaven! Easy to whip together with some simple vegan substitutes as well, these vegetarian-friendly cakes are sure to wow your friends at your next dinner party. Or hey, if you just can’t wait for your next box of Splendid to be delivered, might as well prep these little lovelies ahead of time so you can celebrate its arrival (and maybe have a few before-hand for, you know…research purposes!)
Happy 10th Anniversary, Splendid Spoon! Here’s to many more years of amazing food, delicious recipes, and plant-powered goodness to come!
Vegeterian-Friendly Savory Pesto and Sun-Dried Tomato Cupcakes
with Goat Cheese Frosting
These sensationally savory cupcakes, topped with a deliciously sweet and salty frosting, will become your fave Italian soup or pasta’s new best friend - hint: they love to take a dip in Splendid Spoon’s Garden Minestrone! Vegan option provided below. Makes 12 cupcakes.
Ingredients:
2 cups gluten free 1-to-1 flour
1 tbsp baking powder
½ tsp sea salt
½ tsp black pepper
2 eggs (sub vegan flax egg)
1 tsp balsamic vinegar
¼ cup basil pesto (bonus points if homemade!)
1 cup plant milk
2 tbsp oil from sun-dried tomato jar
3 tbsp greek yogurt (sub vegan yogurt)
½ cup sun-dried tomatoes, drained and chopped
½ cup green onion, chopped
Frosting:
5 oz log of goat cheese, softened (sub vegan cream cheese)
⅓ cup yogurt
1 tbsp oil from sun-dried tomato jar
2 tbsp honey
Toppings (optional): chopped chives or parsley
Directions:
- Preheat your oven to 400 degrees.
- Chop your green onions and sun-dried tomatoes. Set aside.
- Begin by sifting together your flour, baking powder, salt, and pepper.
- In a separate, large bowl, beat together your eggs, balsamic vinegar, pesto, plant milk, sun-dried tomato oil and yogurt.
- Working in batches, add your dry ingredients to the wet batter, and fold in your green onions and sun-dried tomatoes until just combined.
- Pour batter into cupcake liners, filling nearly to the top.
- Bake for 25-28 minutes, or until the tops are golden brown and a toothpick inserted comes out clean. Cool completely at room temperature.
- Once cooled, whip together softened goat cheese, yogurt, oil, and honey until light and fluffy.
- Top cupcakes with the savory frosting, sprinkle with parsley or chives, and enjoy!