Pesto Cupcakes with Cream Cheese Frosting

For a change I decided to make savoury cupcakes – with basil pesto and cream cheese frosting. I have always liked the combination of basil and tomatoes – they go so well together and are so… Italian. When I take a bite off one of these corn flour cupcakes with my eyes closed, I can almost see myself sitting in the shade of a Tuscany villa overlooking the picturesque Italian countryside and feeling the summer zephyr through my hair. The cherry tomato pops in my mouth, as juicy as can be, and I lose myself in the taste and texture, getting such a huge smile on my face that I can shame every self-respecting toothpaste advertising lady. Ok, you get the gist.

These pesto cupcakes with cream cheese frosting and cherry tomatoes are perfect for breakfast or a midday snack. Their almost sugar-free (only 2 tbsp. are needed) texture and the use of corn flour make them healthier. It’s not necessary to spoil ourselves always with sweet treats, we can achieve the same effect by having some savoury as well.

Ingredients for 12 pesto cupcakes:

180 g plain flour
50 g corn flour
160 ml milk
2 eggs
30 g butter, melted
2 tbsp. sugar
2 tsp baking powder
Pinch of salt

For the cream cheese and pesto frosting:

125 g cream cheese
100 g basil pesto
12 cherry tomatoes

Preparation:

1. Preheat the oven to 180°C and line a muffin tin with cupcake liners.

2. In a large bowl, beat the eggs, milk and melted butter until well combined. Add the remaining ingredients and mix well. Pour the mixture into the paper baskets and bake for about 25 minutes. Leave them to cool on a cooling rack.