Ratatouille Cupcakes
10 servings
50 minutes
Ratatouille cupcakes are an amazing blend of American baking and traditional French vegetable dish. The delicate dough made with Philadelphia cheese and butter is infused with the aromas of baked ratatouille filled with eggplant, zucchini, and sweet peppers sautéed with rosemary and thyme. Goat cheese cream adds a savory touch to the appetizer, while a quail egg completes the dish's exquisite look. These cupcakes are perfect for a festive buffet or a cozy family dinner, surprising guests with an unusual yet harmonious combination of flavors.
1
For the cream, take goat cheese, two tablespoons of olive oil, season with pepper, and mix well. Put the cream in the refrigerator for half an hour.
- Soft goat cheese: 300 g
- Olive oil: 3 tablespoons
- Ground black pepper: to taste
2
Finely chop the eggplant, zucchini, sweet pepper, and very finely chop the green onion (leave four stalks for garnish). Mince the garlic. Sauté everything in a tablespoon of oil with rosemary and thyme. Season with salt and pepper, and cook the ratatouille for another 15 minutes.
- Eggplants: 120 g
- Zucchini: 120 pieces
- Yellow bell pepper: 90 g
- Red sweet pepper: 90 g
- Chives: 10 g
- Garlic: 2 cloves
- Olive oil: 3 tablespoons
- Thyme: 1 stem
- Rosemary: 1 stem
- Salt: to taste
- Ground black pepper: to taste
3
Combine eggs with 180 grams of sugar and whip into a foam. Add Philadelphia cheese, butter, flour, baking soda with lemon juice, and baking powder. Mix with a blender on low speed until a homogeneous consistency is achieved.
- Chicken egg: 2 pieces
- Sugar: 180 g
- Philadelphia cheese: 120 g
- Butter: 100 g
- Wheat flour: 100 g
- Soda: 2 g
- Lemon juice: 0.3 teaspoon
- Baking powder: 3 g
4
Distribute the dough into muffin molds and top with cooled ratatouille: during baking, it will penetrate the essence of the dough. Place the molds with future muffins in an oven preheated to 180 degrees for fifteen to eighteen minutes.
5
Make eight small quail egg eyes and let them cool while the ratatouille cupcakes are baking.
- Quail egg: 8 pieces
6
Decorate the ready cupcakes with swirls of cheese cream, place quail eggs on top, and finish the composition with the remaining green onion feathers. They need to be cut in half to make eight arrows from four.
- Soft goat cheese: 300 g
- Quail egg: 8 pieces
- Chives: 10 g