Pumpkin cupcakes with Gorgonzola cheese topping!

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

2 eggs

30 gr toasted sesame seeds

40 gr Parmigiano Reggiano cheese

Gorgonzola cheese

Cream cheese

3 tsp of baking powder

Extra Virgin olive oil

salt

pepper

rosemary

Procedure

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 tip: if you prefer, you can use toasted hazelnuts or almonds instead of sesame seeds.

 

Recipe © Where the Foodies Go. All Rights Reserved.