Savory cupcake with parsley cream

Name: savory cupcake with parsley cream
Cook time: 65 min
Total time: 185 min
Yield: 12
Ingredients: 3 el pumpkin seeds container 100 g; 2 el Sesame seed container 100 g; 2 el sunflower seeds tray 95; 5 el Full Milk; 125 g butter at room temperature; 3 Eggs; 225 g self raising flour; 1 bag parsley 30 g; 3 packages fresh cream cheese a 100 g; toe garlic pressed; 2 lemons cleaned up

A tasty recipe. The dessert contains the following ingredients: pumpkin seeds (box 100 g), sesame seed (box 100 g), sunflower seeds (tray 95), whole milk, butter (at room temperature), eggs, self-raising flour, parsley (30 g), fresh cream cheese ( a 100 g), garlic (pressed) and lemons (scrubbed).

Ingredients

Kitchen Stuff

muffin mold with 12 openings, 12 paper cake molds, hand blender

Directions

Preheat the oven to 200 ° C. Divide the cake molds over the openings of the muffin mold. Hold 1 tbsp pumpkin seeds separately for garnishing. Roast the rest of the pumpkin seeds with the sesame seeds and the sunflower seeds in a frying pan without butter or oil in approx. 3 min. Golden brown. Let cool on a plate.
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. Cut 4 sprigs of parsley finely and stir in the batter with the roasted seeds. 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.
Leave 12 small tufts of parsley for garnish and puree the rest with 1/2 pack of cream cheese and the garlic with the hand blender as finely as possible. Scoop through the rest of the cream cheese and stir to an even mass. Grate the yellow skin of 1 lemon and squeeze out the fruit. Add the lemon zest to the cream cheese mixture and add 1 tbsp lemon juice and salt and pepper to taste. Grate the other lemon coarsely. Brush the cooled cupcakes with the cream cheese mixture and garnish with the pumpkin seeds, the coarse lemon zest and the tarts of parsley.