Sunshine Cupcakes
Savory Italian-style cupcakes with sun-dried tomatoes, pistachios, and Tabasco pepper.
Ingredients
flour
60 g
baking powder
1 tsp
dried oregano
1/2 tsp
egg
1
buttermilk
4 cl
olive oil
2 cl
Parmesan cheese (grated)
40 g
sun-dried tomatoes (small diced)
50 g
shelled pistachios
30 g
Tabasco sauce
4 drops
salt
to taste
cream cheese (for the cream)
100 g
ricotta cheese (for the cream)
50 g
salt (for the cream)
to taste
pepper (for the cream)
to taste
Instructions
1
Prepare the batter
Preheat the oven to 180°C (6th setting). Mix the flour with the baking powder and add the oregano. Beat the egg and gradually add the buttermilk and olive oil, continuing to beat. Add the flour mixture and fold until the batter is smooth. Then gently fold in the Parmesan, the diced sun-dried tomatoes, and the pistachios. Add 4 drops of Tabasco and season with salt.
2
Baking
Pour the batter into a 6-cup muffin tin lined with paper cases, filling each about two-thirds full. Bake in the oven for 18-20 minutes until the surface is golden. Test with a toothpick; if no wet batter clings when removed from the oven, they are done. Cool on a wire rack.
3
Make the cream
Place the cream cheese and ricotta in a bowl, season with salt and pepper, and mix until smooth. Use a knife or a round-tip piping bag to spread the cream on top of the cupcakes. Store in the refrigerator and remove 30 minutes before serving. Garnish with chopped pistachios and pieces of tomato.
