The 5-Cupcake Dinner: Chicken Soup






This savory cupcake is a riff on alphabet soup. It was surprisingly tasty and rich.



  • 1/4 cup unsalted butter at room temperature
  • 1 cup reduced chicken stock
  • ½ cup schmaltz (I make my own by boiling chicken skins in water, removing the skins, refrigerating the liquid and then harvesting the beautiful clean fat that comes out)
  • 2 large eggs
  • 3/4 cups (195 grams) all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt


  • Carrot and celery puree with alphabets
  • 6 carrots, stemmed, cleaned, chopped into 2” pieces
  • 3 ribs celery, trimmed, cleaned, chopped into 2” pieces
  • ½ cup mascarpone
  • Alphabet noodles


Beat butter until fluffy, add in eggs, chicken stock, schmaltz, and beat, then add the remaining ingredients and beat again. Put this batter into the cupcake wrappers and bake at 350F for 17-20 minutes. Combine carrots and celery in boiling water for 1 ½ hours or until soft, allow to cool to room temperature, puree carrot combo together with mascarpone, and use a plastic bag or decorating set to pipe onto cupcakes. Meanwhile cook alphabet noodles and for a finishing touch, top cupcakes each with a spoonful


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