With this recipe I’ve truly tried to honor the beautiful Country where I live since 2008, without forgetting my roots, my culinary heritage, my Homeland. I combined of one of the symbols of the American cookery (the cupcakes) with the ingredients of the Italian tradition. The salty flavor of these cupcakes reminds the taste of the Italian Pizza, the icon of the Italian food worldwide. I added a very simple frosting made with butter, Parmesan cheese and a hint of black pepper. Put these “unconventional” cupcakes into your your pic-nic basket and have one each (should be more than enough) while waiting for the fireworks. After all, it was an Italian who discovered America, land of opportunity where dreams come true.
Happy 4th of July and Buon Appetito !!!
Yields : 4-6 standard cupcakes
Difficulty : medium
Prep Time : 40 min.
Cook Time : 12 min.
INGREDIENTS
1/2 cup flour 00
1/2 tsp baking powder
1/8 tsp salt
2 tbsp Parmigiano Reggiano cheese, finely grated
5 fresh basil leaves, chopped
1/2 tsp Italian oregano
1 egg separated
1/4 cup whole milk
1/3 cup Extra Virgin Olive Oil
2 tbsp tomato sauce
For the frosting
12 tbsp ( 1 1/2 stick ) unsalted butter
2 tbsp Parmigiano Reggiano cheese, finely grated
ground black peppercorn, to taste
DIRECTIONS
Preheat oven at 325 F degrees.
In a medium bowl sift together flour, baking powder, salt, Parmigiano Reggiano, basil and oregano. Set aside.
With a hand or stand mixer beat slightly the egg yolk, then add milk, olive oil, tomato sauce, salt and mix thoroughly.
Meanwhile whip the egg white at stiff peak, then fold it gently into the egg yolk mixture.
Line a standard muffin pan with cupcakes liners, then fill with batter 3/4 full.
Bake for 12-15 minutes or until a wooden toothpick comes out clean.
Let cool on the pan for a couple minutes, then move on a cooling rack and allow to cool completely.
Prepare the frosting creaming the butter with a hand or stand mixer, then add the Parmigiano Reggiano and ground black peppercorn. Beat until a very rich and creamy mixture forms.
Fill a pastry bag with no tip or a star tip with the frosting and pipe over the cupcakes.
Serve at room temperature.
Photo by Maurizio De Togni & Ale Gambini
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