Olive White Wine Cupcake

Name: Olive White Wine Cupcake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 50 g Whole grain flour; 50 g All-purpose flour; 1 tsp Baking powder; 1 tsp Thyme; 1 Egg; 6 cl White wine; 4 cl Olive oil; 60 g Parmesan cheese (grated); 70 g Pitted green olives (chopped); to taste Salt; to taste Pepper; 4 Sun-dried tomatoes (for olive pesto); 60 g Pitted green olives (for olive pesto); 30 g Shelled pistachios (for olive pesto); 4 cl Olive oil (for olive pesto)

French savory cupcakes featuring green olives, Parmesan cheese, and thyme, served with olive garlic sauce.

40 min

Easy

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Ingredients

Whole grain flour 50 g

All-purpose flour 50 g

Baking powder 1 tsp

Thyme 1 tsp

Egg 1

White wine 6 cl

Olive oil 4 cl

Parmesan cheese (grated) 60 g

Pitted green olives (chopped) 70 g

Salt to taste

Pepper to taste

Sun-dried tomatoes (for olive pesto) 4

Pitted green olives (for olive pesto) 60 g

Shelled pistachios (for olive pesto) 30 g

Olive oil (for olive pesto) 4 cl

Instructions

Prepare batter

Preheat the oven to 180°C (heat setting 6). Mix the two types of flour together, then add baking powder and thyme. Beat the egg, gradually add white wine and olive oil while continuing to beat. Add the flour mixture and stir until the batter is smooth. Then gently fold in grated Parmesan cheese and chopped olive pieces. Season with salt and pepper.

Bake

Pour the batter into a 6-cup muffin tin lined with paper liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes until the surface is golden brown. Test with a toothpick; if it comes out with no wet batter, the cupcakes are done. Let them cool on a wire rack.

Make olive pesto

Add sun-dried tomatoes, pitted green olives, shelled pistachios and olive oil to a blender and blend into a smooth sauce. Season with salt. The olive pesto can be stored in the refrigerator for up to one day; cover the surface with a layer of olive oil and plastic wrap before refrigerating.