Cupcake with olives and dried tomatoes

Delicious unsweetened pastries for a hearty snack! The cupcake is sooooo delicious! This recipe has some solid advantages. It is quickly and simply prepared, beautiful and no additives are required to it, because everything you need is already inside! Plus, fillers can be replaced to your taste.

Ropotushka

The author of the recipe

Winner of the contest Best Recipe of the Week September 7-13

Cupcake with olives and sun-dried tomatoes

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Composition / ingredients

servings:

Wheat flour

350

Milk

100

Olive oil

100

Baking powder

Chicken eggs

Salt

to taste

Ground black pepper

to taste

Olives

Green string beans

150

Dried tomatoes

Basil

Parmesan

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 8 g

Fats 33 % 16 g

Carbohydrates 50 % 24 g

252 kcal

GI: 17 / 0 / 83

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to make a cupcake with olives and dried tomatoes? Prepare all the necessary products. Take the flour of the highest grade, eggs C1. Milk and eggs for 1-1.5 hours, remove from the refrigerator. For a more successful test, they should be at room temperature. Take the olive oil in which the dried tomatoes were stored. If it's not enough, add any other. Immediately turn on the oven to warm up to 170 degrees.
Step 2:
Wash the beans, cut off the tails and cut into pieces 5-6 cm long. Boil in salted water for 2 minutes after boiling. To preserve the fresh green color, pour cold water over the beans, leave them in a colander to drain excess water.
Step 3:
To prepare the dough, take a deep bowl. Wash the eggs with soap and break them into this bowl. Add a little salt and pepper. Whisk until a small foam forms. Adding salt improves the taste and simplifies the whipping process.
Step 4:
Add milk, butter and whisk until smooth.
Step 5:
Now take a large bowl or leave this one if the dough fits in it after adding the filling. Add baking powder, chopped basil and mix so that the baking powder evenly spreads over the dough and it rises equally. Add a large half of the sifted flour and knead the dough. It is necessary to sift it in order to make the dough more airy. Add the remaining flour until the dough becomes like thick sour cream.
Step 6:
Grate the cheese on a coarse grater. Cut the tomatoes into large strips. Add half of the cheese, tomatoes, most of the olives and beans to the dough. Leave some olives, beans and half of the cheese. They will come in handy later (step 8).
Step 7:
Mix until smooth.
Step 8:
For baking, take a mold of about 20x10 cm. Lightly grease it with oil and put the dough there. Spread the olives and beans on top, sprinkle with cheese. Bake for about 40 minutes at a temperature of 170 degrees. The exact time depends on the capabilities of your oven.

I used homemade eggs for the dough. Because of this, the cupcake turned out to be too yellow. Do not be alarmed if you get a lighter dough than in the photo in the recipe.

The cupcake should be served warm or cold.
If you have prepared it in advance, it can be stored in the refrigerator for another day.

When the top layer of baking is slightly browned, check it for readiness: pierce it with a wooden skewer in several places, if the skewer comes out dry, then the mold (or baking sheet) can be taken out of the oven.

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !

Make it a rule that the amount of flour is never determined in advance when preparing flour and bread products! This indicator will always fluctuate, since flour can be of different humidity, differ in the degree of grinding and the level of gluten, and other indicators, which inevitably affects its ability to bind to the liquid mixture in the dough. Since it is impossible to do a laboratory test at home to determine all the parameters and indicators of flour, we recommend acting on the principle of "flour in water", that is, take liquids exactly according to the recipe, and add flour to the liquid component not all at once, but in parts, achieving the desired consistency (while flour may take a little more or on the contrary, less than in the recipe). Thanks to this technique, the proportions of the ingredients are more accurately preserved and the quality of the dough is not lost.