Eggplant Sauce Cupcakes

Name: Eggplant Sauce Cupcakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 100 g flour; 1 tsp baking powder; 1 egg; 6 cl fermented milk (or yogurt); 3 cl olive oil; 30 g Parmesan cheese (grated); 40 g pine nuts; to taste salt; to taste pepper; 3 tbsp eggplant sauce (made in advance, refrigerated)

Savory French-style cupcakes with roasted eggplant sauce, Parmesan cheese, and pine nuts

30 min

Easy

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Ingredients

flour 100 g

baking powder 1 tsp

egg 1

fermented milk (or yogurt) 6 cl

olive oil 3 cl

Parmesan cheese (grated) 30 g

pine nuts 40 g

salt to taste

pepper to taste

eggplant sauce (made in advance, refrigerated) 3 tbsp

Instructions

Prepare the batter

Preheat the oven to 180°C (6th mark). Mix the flour with the baking powder. Whisk the eggs, then add the fermented milk and olive oil and continue whisking. Add the flour mixture and stir until the batter is even. Then gently fold in the Parmesan cheese, 3 tbsp of eggplant sauce, and the pine nuts. Season with salt and pepper.

Baking

Pour the batter into a 6-cup muffin tin lined with paper liners. Bake in the oven for 18-20 minutes. Test with a toothpick; it is done when the toothpick comes out without wet batter. Place on a wire rack to cool.

Decoration

Use a piping tip to pipe the remaining eggplant sauce onto the cupcakes. Store in the refrigerator; take out 30 minutes before serving to bring to room temperature.