Ingredients
- Cooking spray
- 1 cup cornmeal
- 1/2 cup self-rising flour, sifted
- 3 tablespoons granulated sugar
- 1 egg
- 1/2 cup buttermilk
- 6 ounces finely chopped smoked salmon
- Frosting:
- 1 1/2 cups cream cheese, room temperature
- 1/2 cup chopped fresh chives
- 1/2 cup capers
- 1/4 cup julienne smoked salmon
Directions
- Preheat oven to 375 degrees F. Spray a 6 capacity muffin tin with cooking spray.
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Combine cornmeal, flour and sugar in a bowl. Mix the egg and buttermilk in another bowl and add to the flour mixture, whisking well. Stir in the chopped salmon.
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Spoon cornmeal mixture into greased muffin pans.
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Bake in the preheated oven for about 12 minutes or until muffins are lightly brown.
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For the frosting, whisk the cream cheese with lemon juice, chopped chives, and capers in a medium bowl and set aside
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Remove the muffins from the oven and cool completely. When cooled, top the cupcake with the frosting and garnish with strips of smoked salmon.