Appenzeller® cupcakes with sundried tomatoes and basil cream

By
MAFFEI Maurizio
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0
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Appenzeller® cupcakes with sundried tomatoes and basil cream

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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

  1. 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.
  2. Divide the dough among the cupcake pans. Bake for 20 minutes. Cool on a wire rack.
  3. 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.