Salted cupcakes? Yes!… and you’ll LOVE these cupcakes! Easy to make, super delicious to eat, perfect to amaze your friends for dinner!
Ingredients (for 8 cupcakes)
200 gr pumpkin
180 gr flour
30 gr toasted sesame seeds
40 gr Parmigiano Reggiano cheese
3 tsp of baking powder
Extra Virgin olive oil
Cut pumpkin in small cubes and bake them in the oven with olive oil, salt, pepper and rosemary (180° for about 15 minutes). When cooked, put it in a mixer and make a pumpkin puree. Let it cool down.
Beat eggs and put them in a mixer; sift flour and add it to the eggs together with the pumpkin puree and a pinch of salt (one tbsp of each ingredient at a time), so to have a very smooth mixture.
Stirring with a spoon, add sesame seeds and Parmigiano Reggiano cheese to the mixture. Add baking powder at the very end.
Put mixture in baking molds, filling 3/4 of each mold and bake in the oven (180° 20/25 minutes; check with a toothpick).
To make topping, mix together Gorgonzola and cream cheese (if you want Gorgonzola taste to be milder, use more cream cheese).
Little hint: if you prefer, you can use toasted hazelnuts or almonds instead of sesame seeds!
Recipe by Maple&Saffron©