Schwein -



For 6 cups

• 100 g flour
• 120 g cornstarch
• 1 pinch of salt
• 1 pinch of pepper
• 2 teaspoons of baking soda
• Salt
• 1 teaspoon sugar
• 1 small onion, diced
• 70 g Emmental cheese, grated
• 70 g bacon, diced
• ½ bunch of parsley, finely chopped
• 130 ml milk
• 3 tbsp vegetable oil
• 1 egg

For the cream cheese topping:
• 100 g soft butter
• 200 g cream cheese


Mix the flour, cornstarch, salt, baking powder and sugar in a bowl, then fry the onion cubes on the grill until translucent. Stir into the flour mixture along with the cheese, bacon and parsley.
In a second bowl, whisk together the milk, oil and egg, then add this mixture to the flour and stir everything quickly with a wooden spoon or fork until everything is moistened. Do not stir for too long, otherwise the muffins will become hard when baking. Grease the cups well and fill them with the dough. Preheat a grill with a lid to around 180 °C and bake the cups for around 20 minutes.
For the topping, beat the butter with a hand mixer until fluffy and add the cream cheese a spoonful at a time while stirring constantly. Put the mixture into a piping bag and pipe it onto the baked cupcakes.

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