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Mini White Wine And Goat Cheese Cupcakes
2013-09-19
https://www.metro.ca/userfiles/image/recipes/petits-gateaux-apero-vin-blanc-et-fromage-de-chevre-7333.jpg
PT10M
PT15M
PT25M
Goat cheese sour cream:In a medium-size bowl, mix the sour cream, goat cheese and pepper. Refrigerate.Cupcakes:Preheat the oven to 350°F (180°C).In a large bowl, mix the flour, salt, pepper and baking powder.In a separate bowl, lightly whisk the eggs, then mix in the Greek yogurt, white wine and olive oil.Make a hole in the centre of the dry ingredients and pour in the liquid ingredients.Mix together with a spatula, until smooth.Lightly butter 12 muffin moulds, then fill with batter two thirds of the way up.Bake for 15-20 minutes, or until a toothpick inserted in the centre of a cupcake comes out clean.Remove from the oven and let sit for 5 minutes before taking out of the moulds.Let cool on a baking sheet.When the cupcakes have cooled to room temperature, top with a dollop of goat cheese cream and decorate with a small radish slice and some lemon zest. Serve immediately.
12
Danone
0
0
0
0
Mini White Wine And Goat Cheese Cupcakes
12
servings
0:10
Preparation
0:15
COOKING
0:25
TOTAL TIME
Ingredients
-
2/3 cup
(150 mL)14% sour cream
-
4 oz
(125 g)soft goat cheese
-
1/4 tsp.
(1 mL)ground black pepper
-
cupcake
-
2 cups
(500 mL)all-purpose flour
-
1/4 tsp.
(1 mL)salt
-
1/4 tsp.
(1 mL)ground black pepper
-
1 Tbsp.
(15 mL)baking powder
-
2
egg
-
2/3 cup
(150 mL)Oikos 2% plain Greek yogurt
-
13 Tbsp.
(195 mL)white wine
-
3 Tbsp.
(45 mL)olive oil
-
soft butter
-
decoration
-
12
radish slices
-
zest of 1 lemon (organic)
Preparation
Goat cheese sour cream:
In a medium-size bowl, mix the sour cream, goat cheese and pepper. Refrigerate.
Cupcakes:
Preheat the oven to 350°F (180°C).
In a large bowl, mix the flour, salt, pepper and baking powder.
In a separate bowl, lightly whisk the eggs, then mix in the Greek yogurt, white wine and olive oil.
Make a hole in the centre of the dry ingredients and pour in the liquid ingredients.
Mix together with a spatula, until smooth.
Lightly butter 12 muffin moulds, then fill with batter two thirds of the way up.
Bake for 15-20 minutes, or until a toothpick inserted in the centre of a cupcake comes out clean.
Remove from the oven and let sit for 5 minutes before taking out of the moulds.
Let cool on a baking sheet.
When the cupcakes have cooled to room temperature, top with a dollop of goat cheese cream and decorate with a small radish slice and some lemon zest. Serve immediately.
Source :
Danone
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
