Aperitif cupcakes with fresh herbs

Name: Aperitif cupcakes with fresh herbs
Cook time: 15 min
Total time: 15 min
Yield: 6P
Ingredients: 6-8 fresh eggs; 150 g fine granulated sugar; 600 g high-quality wheat flour; 1 bunch of fresh tarragon; 1 bunch of fresh flat-leaf parsley; 1 bunch of fresh chervil; A few fresh olives, sliced thin; A few high-quality anchovy fillets in oil, drained and halved lengthwise; A few crunchy capers

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15min + 15min baking

•

Easy

Taste the perfect balance of sweet and salty in these Fresh Herb Aperitif Cupcakes. Ideal as an aperitif and easy to prepare.

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Ingredients

What do you need?

Quantity: 6P

6-8 fresh eggs
150 g fine granulated sugar
600 g high-quality wheat flour
1 bunch of fresh tarragon
1 bunch of fresh flat-leaf parsley
1 bunch of fresh chervil
A few fresh olives, sliced thin
A few high-quality anchovy fillets in oil, drained and halved lengthwise
A few crunchy capers

Preparation method

How do you make this?

Preheat the oven to a temperature of 175 °C.

Mix the fresh eggs and fine granulated sugar in a blender until smooth and runny.

Mix the wheat flour firmly into the egg mixture by hand.

Chop the fresh tarragon, flat-leaf parsley, and chervil coarsely and mix them into the dough using a food processor until you get an even green mass.

Fill the small cake molds with this beautifully green dough. Decorate each cupcake with a slice of fresh olive, a piece of anchovy, or a few crunchy capers.

Bake the cupcakes for fifteen minutes in the preheated oven.

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