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Appenzeller® cupcakes with sundried tomatoes and basil cream
Serves: For 12 mini cupcakes Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5 ( 1 voted )
Ingredients
- 125 g salted butter, at room temperature
- 2 eggs, lightly beaten
- 125 g self-raising flour
- 2 tbsp milk, lukewarm
- 1 handful dried tomatoes, cut into strips
- 100 g Appenzeller®, grated
- 1 tbsp sunflower seeds, ground
Basil cream:
- 175 g plain fromage frais
- 2 tbsp basil, chopped
- 1 tablespoon of olive oil
- salt, pepper
Garnish:
- sprigs of chives
Instructions
- Preheat the oven to 170 °C. Using a food processor, beat the butter with the eggs until smooth. Add the flour little by little while stirring. Pour in the milk. Then add the dried tomatoes, Appenzeller® and sunflower seeds. Season with pepper.
- Divide the dough among the cupcake pans. Bake for 20 minutes. Cool on a wire rack.
- Basil cream: In a bowl, mix the cream cheese with the basil, olive oil, salt and pepper. Using a piping bag, spread the mixture over the cupcakes. Decorate with sprigs of chives.
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