To finish the year in beauty, here is a recipe to fall that will be perfect for the aperitif this evening !
Cupcake in the pumpkins, goat cheese and chestnut
Ingredients (for 12 classic or 24 mini cupcakes)
For the dough
- 340 g flour
- 400 g of flesh of pumpkins
- 2 eggs
- 120 ml sunflower oil
- 40 ml of milk
- 2 c to s of yogurt
- 3 c to c of yeast
- 1 c to c of salt
- 1 c to c of nutmeg
For the topping
- 250 g fresh goat
- 10 chestnuts, cooked + some for decoration
- Salt and pepper
- 1 c to c of brown sugar
Start by grated the pumpkins by hand or robot.
Preheat the oven to 180°.
In a bowl, mix all the dry ingredients together (flour, yeast, salt, nutmeg, pepper), add the flesh of the pumpkins with this mixture, and set aside.
In another container mix all the liquid ingredients together (eggs, milk, oil, yogurt).
Mix the dried preparation of the device the liquid without overworking the dough.
Divide in muffin cups and cook for 20 min.
During this time, prepare the topping.
Go to the mixer with the goat and the chestnuts in the blender to obtain a mixture smooth and not too thick (you can relax the preparation with a little milk if necessary), and then season and put in a piping bag for the dressing.
Cut the remaining chestnuts into pieces and place in a hot frying pan with a little brown sugar to caramelize.
Once the muffins cooked, remove from pan and let cool.
Add the topping to the pastry and dot with slivers of chestnuts.