Gorgonzola and Fig Cupcakes
Savoury French muffins with blue cheese, Parmesan, and soaked dried figs
Ingredients
all-purpose flour
60 g
baking powder
1 tsp
egg
1
quark
30 g
grapeseed oil
4 cl
parmesan cheese (grated)
40 g
gorgonzola cheese (cut into small cubes)
60 g
dried figs (soaked in warm water and diced)
50 g
salt
to taste
pepper
to taste
gorgonzola cheese (for the cream)
60 g
mascarpone cheese
120 g
Instructions
1
Preparing the batter
Preheat the oven to 180°C (350°F). Mix the flour with the baking powder. Beat the eggs, add the quark and oil and continue beating. Add the flour mixture and fold until the batter is smooth. Then gently fold in the parmesan cheese, cubed gorgonzola cheese, and diced figs. Season with salt and pepper.
2
Baking
Pour the batter into a 6-cup muffin tin lined with paper liners, filling each about two-thirds full. Bake in the oven for 18-20 minutes until golden on top. Test with a toothpick; it is done when the toothpick comes out without wet batter. Let cool on a wire rack.
3
Making the cheese cream
In a large bowl, mix the gorgonzola cheese and mascarpone cheese, stirring until the cream is smooth. Season with salt and pepper.
4
Decorating
Using a round piping tip, pipe the cheese cream onto the cupcakes. Refrigerate until ready to serve. Garnish with a piece of fig when serving.
