Tomato Mozzarella Basil Cupcakes

Name: Tomato Mozzarella Basil Cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 40 ml olive oil (1 tbsp for frying tomatoes); 1 tomato (sliced, for frying); 70 g mozzarella cheese (cut into small pieces); 3 basil leaves (chopped); 50 g flour; 1 tsp baking powder; 1 egg; 40 ml milk; 30 g parmesan cheese (grated); to taste salt; to taste pepper; 200 g ricotta cheese (for cream); 2 cherry tomatoes (for cream); 10 basil leaves (for cream)

Italian-style savory cupcakes with sautéed tomatoes, mozzarella cheese, and fresh basil.

45 min

Easy

0 favorites

Ingredients

olive oil (1 tbsp for frying tomatoes) 40 ml

tomato (sliced, for frying) 1

mozzarella cheese (cut into small pieces) 70 g

basil leaves (chopped) 3

flour 50 g

baking powder 1 tsp

egg 1

milk 40 ml

parmesan cheese (grated) 30 g

salt to taste

pepper to taste

ricotta cheese (for cream) 200 g

cherry tomatoes (for cream) 2

basil leaves (for cream) 10

Instructions

Sauteed tomato filling

Preheat the oven to 180°C (350°F). In a pan, add 1 tbsp olive oil and sliced tomato, season with salt and pepper, and saute until the moisture evaporates. Set aside. Cut the mozzarella into small pieces, chop the basil, and mix with the sauteed tomato.

Prepare the batter

Mix the flour with baking powder. Beat the eggs, gradually adding the milk and remaining olive oil while continuing to beat. Add the flour mixture and stir until the batter is smooth. Then gently fold in the parmesan cheese and the tomato-mozzarella-basil mixture. Season with salt.

Baking

Pour the batter into a 6-cup muffin tin lined with paper liners, about two-thirds full. Bake in the oven for 18-20 minutes until golden on top. Test with a toothpick - no wet batter should come out when done. Cool on a wire rack.

Make basil-tomato cream

Blend the ricotta cheese with cherry tomatoes and basil leaves. Season with salt and pepper. Cover with plastic wrap and refrigerate. Just before serving, spread the cream onto the cupcakes.