Cabbage cupcakes

Name: cabbage cupcakes
Total time: 45 min
Yield: 12
Ingredients: 100 gram red cabbages plus 4 leaves for the garnish; 250 gram self raising flour; 50 gram flour; 1 teaspoon baking powder; 100 gram grated hard goat's cheese; 6 tablespoon olive oil; 1 deciliter Greek yoghurt; 2 deciliter milk; 1 egg; 1 egg yolk; 75 gram walnuts finely chopped; pepper and salt; chili powder; 75 milliliters whipped cream; 100 gram soft goat cheese

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Ingredients

Directions

Grate the red cabbages.
Put a pan with water and put in the grated cabbage as soon as the water boils.
Remove the red cabbage when the water has boiled again.
Put the red cabbage in a sieve and stop the cooking process by rinsing it with cold water.
In this way, also blanch the cabbage leaves.
Preheat the oven to 180 degrees Celsius.
Put the baking tins in the muffin mold.
Mix the self-raising flour, flour and baking powder in a small bowl.
Put in a large bowl the grated cheese, oil, Greek yogurt, milk, egg and egg yolk and stir everything together.
Stir in the flour mixture, red cabbage and walnuts and season with salt, pepper and chilli powder.
Divide the mixture over the 12 molds.
Bake the cupcakes in 25 minutes.
Beat the whipped cream with the mixer stiff and crumble the goat's cheese.
Prick a skewer into a cupcake after 20 minutes.
If the skewer comes out dry and clean, the cupcakes are cooked.
Remove them from the oven and let them cool down in the mold.
Spread the cooled cupcakes with the whipped cream / goat cheese mixture.
Cut strips from the hidden red cabbage leaves and make them snowflakes.