Mini polenta cupcakes in three varieties

Name: Mini polenta cupcakes in three varieties
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 175 g Flour; 100 g Polenta; 2 TEASPOONS Baking Powder; 7-10 Tbsp Salt; 7-10 Tbsp Sweet peppers; 2 Eggs (Gr. M); 175 ml Milk; 4 TABLESPOONS Olive oil; 50 g Parmesan (piece); 2 TABLESPOONS green pesto (glass); 2 TABLESPOONS Ajvar (glass; preparation of paprika); 250 g Gorgonzola; 200 g Schmand; 7-10 Tbsp Cress; 7-10 Tbsp small capers; 7-10 Tbsp coarsely ground pepper; 24 (each 3.5 cm Ø) Mini paper baking cups; 7-10 Tbsp Piping bag with perforated nozzle

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

175 g Flour
100 g Polenta
2 TEASPOONS Baking Powder
7-10 Tbsp Salt
7-10 Tbsp Sweet peppers
2 Eggs (Gr. M)
175 ml Milk
4 TABLESPOONS Olive oil
50 g Parmesan (piece)
2 TABLESPOONS green pesto (glass)
2 TABLESPOONS Ajvar (glass; preparation of paprika)
250 g Gorgonzola
200 g Schmand
7-10 Tbsp Cress
7-10 Tbsp small capers
7-10 Tbsp coarsely ground pepper
24 (each 3.5 cm Ø) Mini paper baking cups
7-10 Tbsp Piping bag with perforated nozzle

Directions

1
Mix flour, polenta, baking powder, 1 pinch of salt and 1 teaspoon of paprika in a bowl. Beat the eggs with the whisk of the mixer for about 3 minutes until foamy. Stir in milk and oil. Stir in the flour mixture well.
2
Let the dough swell for about 15 minutes.
3
Finely grate the parmesan. Place paper cups in the hollows of a mini muffin tray (for 24 cups). Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Divide the dough into thirds.
4
Stir the parmesan, pesto and ajvar into one third of the dough each. Divide each type of dough into 8 moulds. Bake in a hot oven for 10-15 minutes.
5
Remove the cupcakes from the oven and let them cool down briefly. Lift them out of the troughs and let them cool down.
6
Dice the gorgonzola roughly. Pour sour cream into a tall mixing bowl. Puree finely with a hand blender. Pour the gorgonzola cream into a piping bag with perforated spout. Spray on the muffins. Sprinkle with cress, capers and pepper to taste.