Knowing the price of smoked salmon here in Singapore, those salty cupcakes can be considered “High-end cupcakes”. They can be served alone as appetizers or as a main course with a simple or sophisticated green salad on the side.

Makes 12 cupcakes

Time: 40 minutes

INGREDIENTS
For the cupcakes:
3 eggs
150g flour (can be split 1/3 whole spelt and 2/3 wheat)
2 tbsp extra virgin olive oil
1,5 tsp baking powder
125ml full cream milk @ room temperature
100g shredded mozzarella cheese
1/3 cup of diced pitted black olives
200g smoked wild salmon cut into squares
1 tsp of chopped fresh mint
1 pinch of sea salt
pepper to taste

For the cream:
150g cream
1tbsp wasabi (adjust to taste)
a hint of juice from a lime

METHOD

1. Preheat oven 180°C
2. ina large bowl, using a hand mixer, mix together eggs, flour, baking powder, salt and pepper
3. Add olive oil, full cream milk. Mix.
4. Add the salmon, dill and cheese. Stir so they are well incorporated in the batter.
5. Pour in cupcake molds and bake for 30 minutes. If using a regular cake mold bake for a bit longer (about 45minutes).
6. Let cool the cupcakes a bit to room temperature or just a bit warmer.
7. Meanwhile prepare the wasabi cream. Using a kitchen spoon, mix the cream with wasabi and the lime until well blended together. You may have to press with the spoon on the wasabi paste, like you were spreading it, to make it easier to incorporate into the cream.

Serve cupcakes with a scoop of wasabi-sour cream on top.