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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

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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