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SAVOURY CUPCAKE NIBBLES
Savoury Cupcake Nibbles

What you need

For the cupcakes:

  • 1/2 finely grated small courgette (75 g)
  • 1/2 carrot, finely grated (50 g)
  • 25 g crab flesh
  • 150 g flour
  • 1 teaspoon baking powder (3.5 g)
  • 1 pinch of curry (1 g)
  • 1 small pinch of salt (2 g)
  • 1/2 teaspoon grated orange zest (2 g)
  • 2 cl GRAND MARNIER® liqueur®
  • 10 g parmesan
  • 1 egg (50 g)
  • 12.5 cl milk
  • 40 g melted butter
  • 1 grapefruit
  • 16 5-cm cupcake cases


For the guacamole:

  • 2 fully ripe avocados (125 g)
  • 1 tablespoon lemon juice (5 g)
  • 1 tablespoon olive oil
  • 1/4 grated onion (25 g)
  • 3 cl GRAND MARNIER® liqueur®
  • 20 g sugar
  • 4 cl orange juice
  • 2.5 cl wine vinegar or apple cider vinegar
  • 1 drizzle of spicy sauce (Tabasco) (0.5 g)
  • 1 small pinch of salt (2 g)
  • 16 sprigs of chives to decorate

How to make it

Preparation time: 45 min:

Bake for: 15 min

FOR THE CUPCAKES:

  • Mix the courgettes, carrots, crab flesh, parmesan flour, baking powder, curry and salt. Then incorporate the egg beaten up with the milk and the melted butter.
  • Mix with a fork to form a smooth batter. Add the GRAND MARNIER® liqueur and zest.
  • Preheat the fan oven to 180°. Pour into the cases, leaving 3 mm at the top. Decorate each cupcake with a piece of grapefruit and bake for 15 min. Leave to cool and turn out.

FOR THE GUACAMOLE:

  • Fry the onions in a saucepan with the olive oil. Add the GRAND MARNIER® liqueur and set aside.
  • Caramelise the sugar in the same pan then deglaze with the vinegar and orange juice. Peel the avocados, then mash with the lemon juice. Mix with the other ingredients once they have cooled, then refrigerate.

ASSEMBLY:

Pipe a guacamole rosette on each cupcake. Decorate the crab flesh and add a sprig of chives cut in three to each cupcake.

Chef's tip

Make sure the vegetables are finely grated, for a smoother batter. The cupcakes will be all the softer when you take them out of the oven.

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