Savory cupcakes with ham

Name: savory cupcakes with ham
Total time: 70 min
Yield: 6
Ingredients: 1 bag hazelnut; 100 gram ham; 1 little winter carrot; 150 gram soft butter; 150 gram grated cheese; 3 egg; 100 gram flour; 10 rods chives; 200 gram fresh cream cheese; 2 tablespoon milk

Ingredients

Directions

Preheat the oven to 160 ° C. Grind the hazelnuts in the food processor into a fine powder. Cut the ham into small pieces.
Peel the carrot with the peeler and even with the peeler, cut the root of a cm wide in long strips.
Cut the rest of the carrot into tiny pieces and fry them in a frying pan with a tablespoon of butter for 3-4 minutes until soft.
In a bowl, beat the remaining butter and grated cheese with the hand mixer to a creamy pale butter cream.
Break the eggs one by one above the buttercream and whisk in the egg. Add the next egg only once the previous egg has been completely absorbed.
Scoop the pieces of ham and the fried carrot through the butter mixture. Fold the ground hazelnuts and flour through. Cut the chives above and also fold them through the batter.
Place the cupcake cups in the cavity mold cavities and scoop the batter into it. Smooth the top gently. Bake the cakes in the oven in 20-25 minutes until golden brown and done. They are cooked like a cocktail stick that you prick into a cup of cake.
Take the mold out of the oven and take the cupcakes with their paper mold out of the cavities. Allow the cupcakes to cool completely on a rack. (Beware of your fingers!).
Put the fresh cream cheese with the milk in a bowl and beat everything with the hand mixer into an airy cream. Spoon the cream into the piping bag and spray a generous amount of cream on each cupcake.
Roll the bars root between thumb and forefinger to beautiful roses. Garnish the cupcakes with the root roses.