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Basil Pesto Cupcakes


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Ingredients

12 portion(s)

  • 2 eggs
  • 240 g Milk
  • 50 g Butter softened
  • 115 g yellow polenta
  • 115 g plain flour
  • 2 tsp baking powder
  • 3 tbsp sugar
  • pinch pinch salt

icing

  • 115 g Basil Pesto, recipe in the EDC
  • 350 g cream cheese
  • 12 --- cherry tomatoes
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Recipe's preparation

  1. Cup Cakes

    - Pre-heat oven to 175 degrees celcius 

    - Place 12 paper baking cases into a muffin tin

    - Place the eggs, the milk and the butter into the TM bowl and beat unti combined on speed 3-4

    -Keep the speed going and add the dry ingredients through the hole in the lid until combined

    -Spoon the butter into the cases 

    - Bake for 20 mins. Remove tin and cool for 5 mins. Then remove the cupcakes and cool on a rack

  2. Icing 

    - Place the pesto and cream cheese into the TM bowl until smooth and creamy on speed 5

    - Smear the icing onto cooled cupcakes and top with the cherry tomatoes, spatula

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Accessories you need

  • Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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