Ingredients

Muffins
sifted flour
0.50 cup
150 g
5.25 oz
4.95 fl oz
baking powder
0.25 tbsp
5 g
0.18 oz
0.16 fl oz
salt
to taste
milk
0.50 cup
100 g
3.50 oz
3.30 fl oz
egg
1 pc
vegetable oil
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
additives (pickles, hard cheese, sun-dried tomatoes, 2 garlic cloves, herbs)
0.50 cup
100 g
3.50 oz
3.30 fl oz
ground black pepper
to taste
Cheese caps
butter
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
cream cheese
1 cup
280 g
9.80 oz
9.24 fl oz
garlic
to taste

Method

It’s a simple recipe for delicious snack cupcakes with garlic-flavored creamy “caps”. The taste of the dish will mostly depend on the additives. To add the pink color, use the beet powder. In fact, the color is brighter and more beautiful than in the pictures.

This recipe is worth trying out for your guests!

Cooking

  1. Mix the flour with the baking powder, pepper and salt. Mix the milk with an egg and the butter. Combine the dry and wet ingredients, and mix. Chop the additives into small cubes; finely chop the garlic and the herbs. Combine the dough with the additives, and stir.
  2. Pour the mass into the molds, filling them for 2/3.⠀
  3. Bake the cupcakes in the oven preheated to 190C (374F) for 30 minutes. Cool the finished muffins. Decorate them with the cream cheese mixed with butter and garlic.
  4. For the “caps”: whip the room temperatured butter until whitening. Chop or grate the garlic very finely. Combine the whipped butter with the garlic and the cheese. You can make a dimple in the muffins using the apple corer. Fill them with any filling to your taste (for example, eggplant caviar).

You may vary the additives to the cupcakes to your own taste.

Bon Appetit!