No sweet cupcakes today but savory ones! These are tomato, basil and mozzarella cupcakes topped with a creamy mascarpone and goat cheese frosting. With a taste of Italy and the fresh frosting, they will be the perfect treat for summer!
The base of these cupcakes is a soft and cheesy muffin with a hint of herbs and is topped with a fresh mascarpone frosting to which I added a hint of goat cheese for added flavor. It is impossible not to love them!
They also make a perfect appetizer which is great for the beginning of this season of celebrations such as weddings, communions, parties, barbecues, etc.
Here is the recipe!
Ingredients:
- 1 cup flour
- 1 tsp baking powder
- 1/2 cup Parmesan
- 1/2 cup mozzarella
- 2 tbsp tomato paste
- 2 eggs
- 1/3 cup + 1/4 cup milk (or favorite non-dairy milk)
- 1/3 cup olive oil
- 1 onion
- 1 tsp oregano
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp ground pepper
- 40g (1 bunch) fresh basil
For the icing:
- 475 g mascarpone
- 2 tbsp goat cheese
- black olives for decoration
Preparation:
1- Preheat the oven at 355 F. In a large mixing bowl, add the flour, baking powder, salt, pepper, oregano and garlic powder. Mix well.
2- In a separate bowl, we are going to mix all the wet ingredients. Mix the eggs with the milk until the mixture is homogeneous. Add the tomato paste, the parmesan and the mozzarella cheeses and mix well again.
3 - Chop the bunch of basil (reserve some whole basil leaves to decorate your cupcakes) and dice the onion. Add to the bowl of wet ingredients and mix well.
4 - Pour the mixture on top of the flour, baking power and herbs and mix well so there are no clumps. Add the olive oil and mix well again.
5 - Pour the batter into muffin pans and bake in the oven for 15 to 20 min. Check with a toothpick to make sure it is cooked. It should come out clean. Let the cupcakes cool down. They will need to be at room temperature before adding the icing on top.
6 - In the mean time, mix the mascarpone and the goat cheese together (you can add less or more goat cheese depending on the intensity of flavor that you want). Pour it into a piping bag.
7 - Once your cupcakes have cooled down, pipe the icing on top and decorate with a black olive and some basil leaves.
For the full recipe please visit my blog: https://frenchtouch2015.wordpress.com/2017/05/03/tomato-basil-mozarella-savory-cupcakes/
#recipe
#summer
#cupcakes
#savorycupcakes
#FrenchTouch
#frenchfood
#appetizer
The base of these cupcakes is a soft and cheesy muffin with a hint of herbs and is topped with a fresh mascarpone frosting to which I added a hint of goat cheese for added flavor. It is impossible not to love them!
They also make a perfect appetizer which is great for the beginning of this season of celebrations such as weddings, communions, parties, barbecues, etc.
Here is the recipe!
Ingredients:
- 1 cup flour
- 1 tsp baking powder
- 1/2 cup Parmesan
- 1/2 cup mozzarella
- 2 tbsp tomato paste
- 2 eggs
- 1/3 cup + 1/4 cup milk (or favorite non-dairy milk)
- 1/3 cup olive oil
- 1 onion
- 1 tsp oregano
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp ground pepper
- 40g (1 bunch) fresh basil
For the icing:
- 475 g mascarpone
- 2 tbsp goat cheese
- black olives for decoration
Preparation:
1- Preheat the oven at 355 F. In a large mixing bowl, add the flour, baking powder, salt, pepper, oregano and garlic powder. Mix well.
2- In a separate bowl, we are going to mix all the wet ingredients. Mix the eggs with the milk until the mixture is homogeneous. Add the tomato paste, the parmesan and the mozzarella cheeses and mix well again.
3 - Chop the bunch of basil (reserve some whole basil leaves to decorate your cupcakes) and dice the onion. Add to the bowl of wet ingredients and mix well.
4 - Pour the mixture on top of the flour, baking power and herbs and mix well so there are no clumps. Add the olive oil and mix well again.
5 - Pour the batter into muffin pans and bake in the oven for 15 to 20 min. Check with a toothpick to make sure it is cooked. It should come out clean. Let the cupcakes cool down. They will need to be at room temperature before adding the icing on top.
6 - In the mean time, mix the mascarpone and the goat cheese together (you can add less or more goat cheese depending on the intensity of flavor that you want). Pour it into a piping bag.
7 - Once your cupcakes have cooled down, pipe the icing on top and decorate with a black olive and some basil leaves.
For the full recipe please visit my blog: https://frenchtouch2015.wordpress.com/2017/05/03/tomato-basil-mozarella-savory-cupcakes/
#recipe
#summer
#cupcakes
#savorycupcakes
#FrenchTouch
#frenchfood
#appetizer
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