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Light mini cupcakes with basil cream
30’
Recipe for 4 people
Dessert
PREPARATION

Heat the oven at 180° and cover the muffin molds with paper cake cases. Whisk together in a bowl the eggs and sugar until the mixture is light and frothy. Add grated citrus skin and a drop of oil and continue whisking. Sift flour and baking powder into the mixture add milk and dilute with orange juice; mix delicately with a wooden spoon for 30 seconds.
 
Pour the mixture into the cake cases. Place in the oven and bake for 15-20 minutes. Remove from the oven and leave to cool on a metal tray.
 
In a large bowl place half of the caster sugar, butter, milk, vanilla and whisk the ingredients together with an electric whisks until the mixture is smooth and uniform. Add pizzutello passata and stir delicately; add the chopped basil and continue mixing. Gradually add the remaining caster sugar until the cream has thickened.
 
Garnish the cup cakes with basil cream, using a sac-à- poche with a star shaped nozzle place the cream on each of the cup- cakes and add 2 leaves of basil to each of them as garnish.
 
INGREDIENTS
  • Pizzutello Tomato Purée
  • 3 eggs
  • 220g granulated sugar
  • 2 spoons orange peel, finely grated
  • 2 spoons lemon peel, finely grated
  • 185ml olive oil
  • 300g 00 flour
  • 1 spoon cake yeast
  • 80ml milk
  • 80ml orange juice
  • For the basil cream
  • 100g pizzutello tomato passata
  • 380g caster sugar
  • 90g butter, softened
  • 50ml milk
  • 1 spoon vanilla essence
  • 2 spoons basil,finely chopped
  • Basil leaves to garnish