Ratatouille Cupcakes
Baking and Desserts • American
Description
Ratatouille cupcakes are a delightful fusion of classic French flavors and modern baking. These moist and flavorful cupcakes are filled with a savory ratatouille mixture made from fresh vegetables, herbs, and a hint of cheese. Perfect for a unique dessert or a creative appetizer, they are sure to impress your guests at any gathering. Serve them warm with a sprinkle of fresh herbs for an extra touch of elegance.
Ingredients
- Sugar 5 oz
- Philadelphia Cheese 5 oz
- Butter 5 oz
- Chicken Egg 2 pieces
- Wheat Flour 5 oz
- Baking Powder 0 oz
- Meyer Lemon Juice ¼ spoons
- Activated Baking Soda 0 oz
- Eggplants 5 oz
- Quail Egg 8 pieces
- Courgette 120 pieces
- Chives 0 oz
- Orange Bell Peppers 5 oz
- Orange Bell Peppers 5 oz
- Garlic 2 cloves
- Thyme 1 stalk
- Rosemary 1 stalk
- Olive Oil 3 spoons
- Goat cheese 10 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
For the cream, take goat cheese, two tablespoons of olive oil, season with pepper, and mix well. Refrigerate the cream for half an hour.
Step 2
Finely chop the eggplant, zucchini, and bell pepper, and chop the green onion very finely (set aside four green tops for garnish). Mince the garlic. Sauté everything in a tablespoon of oil with rosemary and thyme. Season with salt and pepper, and cook the ratatouille for an additional fifteen minutes.
Step 3
Combine the eggs with 180 grams of sugar and whisk until frothy. Add the cream cheese, butter, flour, baking soda with lemon juice, and baking powder. Blend on low speed until a smooth consistency is achieved.
Step 4
Distribute the batter into the cupcake molds, and top with the cooled ratatouille: during baking, it will seep into the very essence of the batter. Place the molds with the future cupcakes in an oven preheated to 355°F for fifteen to eighteen minutes.
Step 5
Make eight small quail egg yolks and let them cool while the ratatouille cupcakes are baking.
Step 6
Decorate the finished cupcakes with swirls of cheese cream, then place quail egg sunny-side-ups on top, and finish the composition with the remaining slices of green onion. They should be cut in half to create eight pieces from four stalks.
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