Champignon cupcakes

Here we have some delicate champignon muffins with cream and two cheeses: the Dutch cheese & the Parmesan cheese. And a delicious creamy cup makes that snack look like a tasty dessert!

Note! To start with, let me tell you that the champignon cupcakes have a difference in texture from the salmon ones. The ones with champignons are tenderer and a little bit moist (despite the fact that the mushrooms "evaporate" completely). The calculation in the recipe let you cook 8 muffins with rich creamy caps.

So let's get it started.

1. Wash the champignons, peel them. Cut a little less than average, send it to the pan; add the vegetable oil quite a bit, close the lid and stew for 5 to 7 minutes.
2. Add finely chopped onion, cream, sour cream, stir and simmer until the liquid has completely evaporated. At the end, add salt and pepper and send to cool.
3. For the muffins, chop two types of cheese, and finely chop the green onions. From the total mass of the mushroom mixture, take 130 g (4.60 oz) and chop a little more with a knife.
4. Sift the flour, the baking powder and the baking soda into a separate container, and mix.
5. Place the eggs, the buttermilk and the vegetable oil in the mixer bowl; whisk for 1 to 2 minutes at a maximum speed.
6. Switch the mixer to the medium speed, and add a dry mixture, and then - both cheeses, green onions and champignons. Whisk it well.
7. Fill the molds by 2/3 and bake at 165-170C (329 to 338F) using the “convection” mode for 25 to 30 minutes. Cool the muffins down and leave them to stabilize for 3 to 4 hours.
8. To make the creamy champignon caps, grind 120 g (4.25 oz) of the stewed champignons with a blender. Whip the curd cheese and the cream, add some salt and pepper. Finally, mix the curd mass with the stewed champignons.

Assemble the cupcakes.

Bon Appetit!