Small and irresistible. The cupcakes are a true heap of balanced flavours to enjoy with closed eyes. Who can guess, may eat another one.
Quick recipes by Gianpiero Cravero
INGREDIENTS FOR 12 MUFFINS
- 250 g 00 flour
- 50 g grated parmesan cheese
- 1 teaspoon of instant baking powder
- 180 ml full-fat milk
- 50 ml sunflower oil
- 2 eggs
- 230 g courgettes
- Black pepper
- 250 gr spreadable cheese
- 100 gr sweet gorgonzola
- Black pepper
- Evo oil
- Fresh marjoram
- Almond flakes to garnish
Wash the courgettes and grate them thinly with a large hole grater. Place on a strainer, add two pinches of salt and let rest for 30 minutes to drain the water. Rinse, squeeze out and set aside.
In a bowl add eggs, milk, grated parmesan, sunflower oil, a pinch of salt and ground black pepper. Stir the batter with an electric whisk and gradually pour the sieved flour and baking powder. Once the batter is smooth, add the courgettes and stir using a whisk or a spatula.
Divide the mixture in 12 buttered and floured cupcakes, preheat the oven to 180° and cook for approx. 25 minutes. Once baked, remove and leave to cool completely.
Meanwhile prepare the cheese cream topping. In a bowl work the spreadable cheese with the gorgonzola, 2 tablespoons of evo oil, some black pepper and a few leaves of fresh marjoram.
Once the compound is dense and smooth, pour it in a pastry bag.
Garnish the cupcakes with the cheese cream, a sprig of marjoram and the almond flakes.