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Savoury Cupcakes with Petit Basque and Cherries


2 cups/255 g all-purpose plain flour
1 tsp baking powder
Salt and freshly cracked black pepper
2 eggs
cup/180 ml whole milk
cup/120 ml extra-virgin olive oil
8 oz/225 g Petit Basque or other mild Pyrenees sheep's milk cheese, grated
3 oz/100 g fresh cherries, pitted and roughly chopped
⅔ cup/75 g pine nuts, toasted


Makes: 6


In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, baking powder, ½ tsp salt and a few grindings of pepper. In a separate bowl, whisk together the eggs, milk and then add the olive oil. Turn the machine on to medium and add the wet mixture to the dry ingredients. Continue mixing until a sticky dough forms. Add the cheese, cherries, and pine nuts all at once and mix until the ingredients are just combined. Remove the bowl and paddle from the machine and cover the dough with a kitchen towel. Let rest for 30 minutes. Preheat the oven to 400°F/200°C/gas 6. Place paper liners in six cups of a muffin pan/tin. Divide the dough among the paper-lined cups. Bake for 20 minutes, or until golden and a wooden skewer inserted into the centre of a cake comes out clean. Let cool completely before serving.

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