Cupcakes with basil cream

Name: cupcakes with basil cream
Cook time: 45 min
Total time: 85 min
Yield: 12
Ingredients: 3 el Sesame seed container 100 g; little pot semi sundried tomatoes (a 295 ml), drained; 3 Eggs; 170 ml olive oil; 2 bags bunch onion (a 3 pieces), in rings; 310 g flour sifted; 1 el baking powder; 1 tray mascarpone soft cream cheese, 250 g; 1 tray basil (15 g), leaf finely chopped

A tasty recipe. The vegetarian side dish contains the following ingredients: sesame seed (box 100 g), semi-sun dried tomatoes ((a 295 ml), drained), eggs, olive oil, spring onion ((a 3 pieces), in rings), flour (sifted), baking powder, mascarpone (soft cream cheese, 250 g), basil ((15 g) and chopped leaf).

Ingredients

Kitchen Stuff

muffin mold with 12 cavities, greased, piping bag

Directions

Preheat the oven to 175 ° C. Roast the sesame seeds in a frying pan without oil or butter in 3 min. Golden brown. Let cool on a plate.
Cut the tomatoes into strips. Beat the eggs and oil with a mixer smooth and airy. Splash the spring onions, tomato, sesame seeds and pepper to taste. In a different bowl, mix the flour with the baking powder and a pinch of salt. Spatula lightly through the egg mixture. Divide the batter over the muffin mold and bake for about 25 minutes until golden brown.
Meanwhile stir the mascarpone loose and add the basil and pepper and salt to taste. Take the cupcakes out of the oven and leave for 5 minutes in the mold, and then cool completely from the mold. Decorate them, possibly with the help of a piping bag, with a tuft of basil cream.