Cupcakes with bacon and chives

Name: cupcakes with bacon and chives
Cook time: 65 min
Total time: 185 min
Yield: 12
Ingredients: 1 duopack smoked bacon cubes 250 g; 125 g butter at room temperature; 3 Eggs; 225 g self raising flour; 5 el Full Milk; 1 tray chives (20 g), finely chopped; 2 Trays dairy spread a 185 g; 5 el beet juice bottle 570 ml; 12 Cherry tomatoes

A tasty recipe. The dessert contains the following ingredients: smoked bacon cubes (250 g), butter (at room temperature), eggs, self-rising flour, whole milk, chives ((20 g), finely chopped), dairy spread (a 185 g), beet juice (bottle 570 ml ) and cherry tomatoes.

Ingredients

Kitchen Stuff

muffin mold with 12 openings, 12 paper cake molds

Directions

Preheat the oven to 200 ° C. Divide the cake molds over the openings of the muffin mold. Fry the bacon cubes in a frying pan without butter or oil in approx. 8 min. Crunchy. Drain on kitchen paper.
Heat the milk in a saucepan until lukewarm. Beat the butter with a mixer. Add the eggs and pepper and salt to taste. Beat in the flour and the milk. Stir in half of the chives and bacon cubes through the batter. Divide the batter over the molds and bake the cupcakes in approx. 20-25 min. Golden brown and done. Allow to cool for 5 minutes in the mold and then allow to cool further outside the mold in about 2 hours.
Stir the dairy spread with a whisk and mix with the beet juice. Season with salt and pepper. Brush the cooled cupcakes with the dairy spread mixture and decorate with a cherry tomato. Sprinkle the rest of the chives.