Feta cheese and herb cupcakes - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Easy
Ingredients
For the cakes
- 175 g Plain white flour
- 3 tsp Baking powder
- 3 Egg(s) (free range)
- 100 ml Olive oil
- 100 ml Milk
- 200 g Feta cheese crumbled
- 100 g Gruyère cheese
- 4 tbsp Parsley fresh, finely chopped
- 10 Basil leaves finely chopped
- Black pepper ground
For the topping
- 150 g Cream cheese full fat
- 10 Basil leaves plus extra for decoration
- 2 Garlic clove(s) grated
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1
Set the oven to 180°C (fan 160°C, gas mark 4) Line a cupcake tin with paper cake cases.
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2
Place the flour and baking powder in a mixing bowl.
For this step you'll need:
- 175g Plain white flour
- 3tsp Baking powder
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3
In another bowl mix the eggs, oil, and milk together.
For this step you'll need:
- 3 Egg(s) (free range)
- 100ml Olive oil
- 100ml Milk
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4
Crumble the feta cheese finely into the flour and stir in the herbs and Gruyère cheese. Season with a little black pepper. Stir in the milk and egg mixture until evenly mixed but don’t worry if it is a little lumpy.
For this step you'll need:
- 200g Feta cheese crumbled
- 4 tbsp Parsley fresh, finely chopped
- 10 Basil leaves plus extra for decoration
- Black pepper ground
- 100g Gruyère cheese
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5
Divide the mixture between the cake cases and bake for 25 minutes until golden brown and just firm to the touch.
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6
Allow to cool completely. They will keep for 2 days in a cake tin.
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7
To top- place the cream cheese, basil leaves and garlic in a food processor and blend until smooth. Season to taste and spread on the cakes. Decorate with baby basil leaves.
For this step you'll need:
- 150g Cream cheese full fat
- 10 Basil leaves plus extra for decoration
- 2 Garlic clove(s) grated