Basil Pesto Cupcakes

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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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6

30min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 31
9
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Recipe's preparation

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
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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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.