Mini cupcakes with chorizo, garlic and fresh herbs
Ingredients
For
6
personnes
- An egg
- 5 cl of milk
- 2 tablespoons of full-flavoured olive oil
- 70 g of flour
- 1/2 sachet of baking powder
- 40g of chorizo
- Salt, pepper
- A tub of garlic and herb cheese
- 4 tablespoons of crème fraîche
- Chorizo slices
Tip
Intense-flavoured olive oils are generally made from fresh olives harvested whilst still ripening. This category includes, in particular: olive oil from the Vallée des Baux-de-Provence PDO, Aix-en-Provence PDO, Provence PDO, Nîmes PDO, olive oil from the Salonenque and Aglandau varieties, Picholine, Olivière, …
Instructions
- Preheat the oven to 180°C.
Mix together the milk, the full-flavoured olive oil and the egg, then add the flour and the baking powder.
- Cut the chorizo into small pieces and stir it into the mixture.
- Pour the batter into mini muffin tins and bake in the oven for 10–13 minutes.
- Meanwhile, mix the crème fraîche and the cheese together. The mixture mustn’t be too runny, otherwise it won’t hold its shape.
- Use a piping bag to pipe the filling onto your mini cupcakes and place a small piece of chorizo on top.
- Enjoy!
Tip
Intense-flavoured olive oils are generally made from fresh olives harvested whilst still ripening. This category includes, in particular: olive oil from the Vallée des Baux-de-Provence PDO, Aix-en-Provence PDO, Provence PDO, Nîmes PDO, olive oil from the Salonenque and Aglandau varieties, Picholine, Olivière, …
We recommend...
For this recipe, we recommend using PDO huile d'olive de Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Don’t have any? You can also use any of these PDO olive oils: Aix-en-Provence, Corsica – Oliu di Corsica – tree-harvested, Nîmes, Provence or Vallée des Baux-de-Provence.
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