These cupcakes were made in honour and celebration of Amy’s birthday last week. Their inspiration stems from Amy’s favourite choice of Omelette filling which happens to be Prawn and Cheese! The random yet tasty combination is available at the Oat Hill, a local bar and restaurant here in Market Harborough.
I decided to add oats to the traditional cupcake ingredients in order to create an ‘Oat Hill’ cake, while the cream cheese frosting and foam eggs and shrimps make up the omlette itself! Who would of thought the same dish could be created in both a savory and sweet fashion!
6oz Golden Caster Sugar
4oz Self Raising Flour, sifted
2oz Porridge Oats-half of which have been pulsed to create an oat flour.
1 Teaspoon Baking Powder
1 Teaspoon Vanilla Extract
10oz Icing Sugar
2oz Butter, at Room temperature
5oz Cream Cheese
36 Foam Fried Eggs and Shrimps
Preheat the oven to 180C/gas 4. Place all the ingredients in a large bowl and mix together with an electric beater until smooth and fluffy. Spoon the mixture into 12 paper cake muffin cases set in a muffin tin. Bake for 15 minutes or so, until risen and firm to the touch. Leave to cool.
To make the frosting place the icing sugar and butter in a bowl and beat with an electric beater until the mixture comes together and is well mixed.
Add the cream cheese and beat until completely incorporated and the frosting is light and fluffy, this may take several minutes of beating.
Once the cakes have cooled, spoon the frosting on top and decorate with the foam fried eggs and shrimps!