Savory Olive Oil Mini Cupcakes
During the Summer Time, I usually go back home to Crete, GR for the holidays. I have not been able to so for a couple of years now, but when I see Olives at the Market, it reminds me of Home.
These Savory Cupcakes are wonderful to be enjoyed with an Apéritif or as a meal with a Salad on the side. Of course, this recipe comes from Marion (@novice_en_cuisine), I truly Love everything she bakes! also, you will find Marion’s recipe directly right HERE!
Enjoy & Bon Appetit!
As always, you will find the Step-by-Step Video below the recipe.
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Savory Olive Oil Mini Cupcakes
Equipment
Ingredients
- 8 (70 g) Large Olives (Pitted, Chopped)
- 3 eggs
- 1/3 cup (85 g) milk
- 1 tbsp (15 g) milk
- 1/3 cup (75 g) sweet basil olive oil
- 1 1/4 cups (155 g) flour (Sifted)
- 2 1/2 tsp (12 g) baking powder
- 1/2 cup (55 g) Shredded cheese
DECORATION
- 5 oz (150 g) Boursin Cheese
- 5 Large Olives (Pitted, Sliced)
Instructions
- Preheat oven to 350F/180C.
- On a chopping board, chop your olives for the batter and slice the remaining ones for the decorations. Set both aside.
- In a mixing bowl, whisk together Eggs, Milk and the Sweet Basil Olive Oil.
- Mix in the flour and baking powder.
- Fold the chopped Olives and Shredded Cheese. Mix until combined.
- Place your Tartlet Flexipan® Tray on the top of your Medium Perforated Baking Sheet.
- Using your mini Ladle, scoop the batter into each well of your Flexipan®.
- Bake for 12 minutes at 350F/180C. (Every oven heats differently, monitor your muffins from 10min). Now, take your Boursin Cheese out of the refrigerator and open it.
- Once your Savory Olive Oil Muffins are out of the oven, let them cool down for about 10min. Then, Unmold onto a cooling rack.
- Once your muffins have completely cooled down, fill your Pastry Bag with the softened Boursin Cheese and carefully pipe it into each muffins. Then, add a slice of Olive on top of your Mini Cupcakes. Serve and Enjoy! Bon Appétit!
Video
Special Notes
Nutrition
