Silver Salmon Cupcakes

Every year Jane will can a couple of dozen salmon. Although great, it's use is rather limited in our household. We either use it for a dip, or for making salmon pattys.

Well, I found another great use for salmon while perusing Bon Appetit. In an article titled, "Canned Salmon: Dessert Treat?", the author, Lirpa Sloof, shared a wonderful cupcake recipe.

Sloof said, "Although not for everyone, the combination of cupcake and salmon can be sublime. Paired with the right wine, or after dinner espresso, your guests will be begging to know the recipe."

I agree. And, here it is.

INGREDIENTS

2                 cups flour

1/2              teaspoon salt

2                 teaspoon baking powder

1/2              cup butter, softened

3/4              cup sugar

2                 pints silver salmon

2                 eggs

1                 cup milk

1                 teaspoon vanilla (optional)

1                 cup cream cheese frosting

DIRECTIONS 

Preheat oven to 375; line muffin cups with paper.

Cream butter, sugar, and silver salmon till light and fluffy. Beat in egg one at a time.

Add flour (mixed with baking powder and salt) alternating with milk. Beat well.

Divide evenly among pans and bake for 18 minutes. Let cool in pan.

Liberally apply cream frosting to the top.

Yields 20-25 cupcakes.

Ready in: 40 mins.

If you're looking for a new way to use your canned salmon, I wouldn't hesitate to give this recipe a try.

Come back to the blog next week and I’ll share with you another delicious use of Alaska fish, Healthy Trends For 2018: Halibut Smoothies, A Protein Love Fest.

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