Appenzeller® cupcakes with sundried tomatoes and basil cream

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