These savoury cupcakes from California Walnuts explode with flavour and certainly put a new, cheesy twist on the classic bake! Why not give them a try this week?
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Sun-Dried Tomato, Rocket, Mozzarella and California Walnut Cupcakes
Try something different for National Cupcake Week (18th-24th September) with these exceptionally original savoury cupcakes!
Brought to you by California Walnuts
Ingredients
For the cupcakes
- 1 ball of mozzarella
- 3 sun-dried tomatoes
- small handful of rocket
- 2 eggs
- 125g sugar
- 115ml olive oil
- 160ml skimmed milk
- 270g wholemeal flour
- 2 tsp yeast
- 75g California Walnuts
- pinch of salt and pepper
For the topping
- 200g cream cheese
- pinch of salt and pepper
- 3 sun-dried tomatoes
- 12 rocket leaves
- 30g California Walnuts, chopped
Equipment
- 12 cupcake cases
Instructions
1
Preheat the oven to 175°C.
2
Drain the mozzarella cheese and finely chop, then chop the 3 sun dried tomatoes and the small handful of rocket.
3
Whisk the eggs with the sugar and the olive oil in a large bowl until you have a smooth mixture. Add the milk, then sift together the flour and yeast over the bowl and whisk for 2 minutes, until you have a light, creamy texture.
4
Add the California walnuts, mozzarella, sun dried tomatoes, chopped rocket, and salt and pepper and mix gently.
5
Line a 12-hole muffin tray with cupcake cases and divide the mixture equally. Bake for 18-20 minutes, until risen and a skewer comes out clean. Remove from the oven and set aside to cool.
6
For the topping, whisk the ricotta and a pinch of salt and pepper together, then finely chop the additional 3 sun-dried tomatoes.
7
When completely cool, using the back of a spoon, cover the cupcake surfaces with ricotta. Finally, decorate with the finely chopped sun dried tomatoes and chopped California walnuts, and place a piece of rocket on each cupcake to serve.
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