May 5
2009

Potato Focaccia Cupcakes

in Uncategorized

We’re already on Day 3 of Cupcake Week, can you believe it?

I think LollyChops (LC) deserves an extra round of applause for being ready for this week despite the fact that she’s having surgery this week to have her gallbladder (aka GallyChops) taken out–that is one determined lady, let me tell ya! I actually asked her last week if she wanted to postpone Cupcake Week and she told me in no uncertain terms that we would be doing no such thing (and let me tell you, you don’t argue with LC). So on with the show! When we were dreaming up this week LC specifically requested some savory cupcakes, and I was happy to oblige.
When I was trying to decide what to do I remembered a recipe for potato focaccia bread that I tried last year that was A-MAZING and decided to try and adapt it. I wanted to make sure that the focaccia cupcakes had frosting (because you can’t have a cupcake without frosting, right?), and LC offered up a recipe from her grandmother for a veggie cheese spread. I read through the recipe and knew that it was going to be a perfect fit and I crossed my fingers that the focaccia part would turn out and still be nice and moist in cupcake form. Luckily for me it was, and the veggie cheese spread made a perfect compliment as frosting. Mmmmmm…
I changed some things from the original recipe to better suit these cupcakes.
For example, I used sun dried tomatoes instead of fresh cherry tomatoes, and mixed them into the dough, as opposed to placing them on top.
These focaccia cupcakes would be fun to use as quirky dinner rolls, or as an appetizer for a small gathering (or if you’re like me, a midnight snack).

Potato Focaccia Cupcakes
Adapted from The Wednesday Chef
Makes 12 cupcakes

1 medium Yukon Gold potato
2 cups all-purpose flour, plus more as needed
1 tsp. active dry yeast
A pinch of sugar
1 1/2 tsp. kosher salt, plus more for salting water
2/3 cup warm water
2 tsp. dried oregano
1/4 cup sun dried tomatoes (the kind packed in oil), drained and chopped
3 Tbsp. extra-virgin olive oil, divided
Coarse sea salt

1. Wash the potato and place in a small saucepan along with enough water to cover the potato by an inch. Place the pot over high heat, covered, and bring to a boil. Add a handful of kosher salt to the water. Simmer until the potato is tender when pierced with a knife, around 20 minutes. Drain the potato and let it cool. Peel the potato and mash finely with a fork. Set aside.

2. Put the yeast in a large mixing bowl along with a pinch of sugar. Add the warm water in a thin stream over the yeast, using a fork to help dissolve the yeast entirely. Let the mixture stand for a few minutes.

3. Pour the flour into the yeast mixture and stir with a fork, then add the mashed potato, 1 1/2 teaspoons salt, and dried oregano. The dough will be relatively thick and shaggy. Use the fork to incorporate the potato into the flour. Add sun dried tomatoes and 2 tablespoons of the olive oil and begin to knead the dough by hand. It will come together quite quickly. Knead against the bowl for a minute or so, until it is relatively smooth. Form the dough into a ball and let it rest, covered with a kitchen towel, in the bowl for an hour.

4. Line cupcake pan with cupcake liners and spray over the top with cooking spray. Divide up the dough into 12 equal balls and gently tug and pat each ball into a cupcake liner so that it fits into the liner.

5. Sprinkle a small pinch of coarse sea salt over the top of each cupcake and then drizzle with 1/4 teaspoon of olive oil, and let rest for another hour.

6. While the focaccia is resting, preheat the oven to 425 degrees Fahrenheit. Place the cupcake pans in the oven and bake for 17-20 minutes, rotating the pan halfway through. Let cool on a rack.

Onion Herb Cheese Frosting

1 package (8-oz.) cream cheese, softened
1/4 cup butter, softened
1/2 envelope Lipton Onion Soup Mix
1 tsp. Italian seasoning
1 Tablespoon grated Parmesan cheese

Mix everything together and let sit at least 2 hours in the fridge before using.




P.S. If you haven’t been over to LC’s yet this week, SHAME ON YOU! But don’t worry, she’s so nice that she’ll still let you go and visit. Today she has some totally cute cupcake embroidery patterns (this girl is beyond talented, sheesh). So flop on over to LC for some fun!

{ 17 comments… read them below or add one }



ttfn300 May 5, 2009 at 7:24 am

how unique! love it :)

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LollyChops May 5, 2009 at 7:47 am

I am torn between loving this recipe and the one the folks out there do not know about yet (you folks just have to wait).

Did ole snakebite get to try these too? Sniff sniff.

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Christina May 5, 2009 at 8:03 am

Mmmm! These sound good, especially with the addition of the veggie cheese “frosting” :)

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Jen @ MyKitchenAddiction.com May 5, 2009 at 8:06 am

I love the idea of savory cupcakes – these sound great!

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Anonymous May 5, 2009 at 8:36 am

can you use russet potatoes like the kind used for hashbrowns? I have some left over potatoes and would like to use them to make this recipe…

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Bob May 5, 2009 at 9:40 am

Awesome! Everything about those sounds good. I’ve never heard of a savory cupcake before, but I’m intrigued by the idea. :)

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Melissa @ For the Love of Health May 5, 2009 at 10:39 am

What a wonderful idea! They look very tasty and the ingredient list is amazing!

:-)

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meg May 5, 2009 at 12:19 pm

Mmmm tasty! I’m thinking I would use sour cream for the icing,(instead of cream cheese and butter) a bit drippy, but kinda like dip!

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Jenn May 5, 2009 at 1:04 pm

These look fantastic!! I love foccacia. Great idea for dinner rolls!

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Fuji Mama May 5, 2009 at 1:44 pm

anonymous– Yes, you can use a Russet potato for this! The flavor will be slightly different, but I’ve done it and it works. Just make sure that you really mash the heck out of the potato! :-)

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Snakebit May 5, 2009 at 4:18 pm

Lolly, Snakebit has not had the opportunity to try these. I must admit I like the kind that are really bad for you – but these look pretty good too! Lolly, I like the bird motiffe on your blog, but I think you could spiffy it up a little with some reptiles.

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Heather Jane May 5, 2009 at 4:27 pm

Yum. For real? Can’t wait to see what’s next!

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Craftpassion May 6, 2009 at 12:12 am

I saw you dropped a comment at my blog, so I just come over to visit you, oh my godness, what a special cupcake. I haven’t seen this before, I wish I have an oven and start my cupcake adventure!!!!

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Abigail (aka Mamatouille) May 6, 2009 at 5:19 am

Oooh, there’s a potato foccaccia we love at a bakery here in Nishinomiya called Roggen Meyer – fabulous! Yours in cupcake form sounds amazing!

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K and S May 6, 2009 at 5:30 am

I always think of cupcakes as sweet, savory looks just as delicious!

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Rachel@oneprettything.com May 6, 2009 at 3:10 pm

This is AWESOME! I love me some food cupcakes. I did veggie “meatloaf” cupcakes with mashed potato frosting last year and I’ve always wanted to try another savory cupcake. I can’t wait to give this a shot!

You + Lolly = delicious. =) I’ll be linking.

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jbramman May 7, 2009 at 4:15 pm

Rachel-

I agree, LOVE both blogs and love sharing them with friends.

Thanks Fuji Mama for posting such a beautiful looking blog and some really tasty recipes!

Julie

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