Capresse Cupcake

                                                      Capresse  Cupcake

Capresse is a salad of fresh sliced tomatoes, torn basil leaves, pieces of mozarella and dressed in extra virgin olive oil.  The Capresse Cupcake is a Savoury Cupcake. A twist of what we are used to. This recipe is good for snacks especially to those who are not into sweet stuff. Thanks to Rudolph van Veen for sharing this lovely recipe.

Cake:

200 g flour           1 tsp. baking powder       50 g sugar     

pinch of salt         2 eggs                             225 ml milk                    

80 ml olive oil    100 g mozarella (small pieces)                50 g pine nuts

1.Pre-heat the oven to 180 deg. celsius. Sift the flour and baking powder in a bowl. Mix the sugar and salt with a wire whisk. In another bowl mix the eggs, olive oil, milk.

2. Add the two mixtures together and mix them until well incorporated. Beat the batter for 10 seconds on high speed. Lastly, add the mozarella pieces and pine nuts and fold it to the mixture.

3. Set the cupcake paper in the cupcaketray and fill them 3/4 full with the batter. Bake the cupcakes in the pre-heated oven for 20-25 minutes or until done.

Pesto Creamcheese- Cream

200 g boter (room temp)         200 g cream cheese (room temp)     2 teaspoon green pesto

basil leaves, chopped             pinch of salt and pepper

Place the softened butter in the bowl of a food processor. Beat the butter with the bishop hook until airy. This takes at least 10 minutes. Use a blender if you do not have a food processor. Stir the cream cheese until smooth with a spatula and add it gradually to the airy butter, add the pesto,chopped basil leaves, salt and pepper to taste. Keep beating until well blended.

Garnish:

12 cherry tomatoes            basil leaves

Scoop the pesto creamcheese- cream in a piping bag with a star icing tip and pipe the cream as a rosette on the cupcakes. Garnish the cupcakes with a small cherry tomato and small basil leaves.