Mini Candied Tomato, Goat Cheese and Pesto Cupcakes

These are cupcakes full of sunshine with pretty, sun dried tomatoes marinated in oil, goat cheese to bring a little character and a nice green topping with a pesto mousse. They’re pretty and they taste good too! The cake is very moist and the mousse brings sweetness and a taste of the south with the pesto.

If you don't like goat cheese, you can completely eliminate it or replace it with another cheese, such as Comté or Parmesan.

Ingredients:

For the savory cake

3 eggs

160g (1 ¼ c) flour

1 packet of dry yeast

1 jar of candied tomatoes in oil

12 cl (½ c) of milk

8 cl (⅓ c) candied tomato oil

1/2 log of goat cheese

For the topping

100g (½ c) fresh cheese (St-Moret, Philadelphia, etc.)

100g (¼ c + 3 tbsp) of cold liquid cream

1 tbsp Vegetaball’s Pesto (more or less according to taste)

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Directions:

Make the cupcakes

1. Preheat the oven to 200°C (392℉).

2. Cut the sun-dried tomatoes into small pieces. Cut the goat cheese into small cubes.

3. Heat the milk (without boiling it).

4. In a mixing bowl, put the flour and yeast. Add the eggs one at a time, then the heated milk and oil. Mix well to obtain a smooth paste. Salt and pepper.

5. Add the dried tomato and goat cheese pieces to the batter. Mix again.

6. Pour into the molds of a mini muffin tin and bake for about 20 minutes.

Prepare the icing

1. Mix cream cheese and pesto. Whip the liquid cream into whipped cream and gently fold it into the pesto cheese.

2. Fill a piping bag fitted with the nozzle of your choice. Frost the cupcakes.