Red pepper and pine nut cupcake

Name: Red pepper and pine nut cupcake
Cuisine: American
Ingredients: 150 grams lightly salted butter, softened; 2 Red Peppers, cored,deseeded and diced; 2 Shallots thinly sliced; 2 garlic cloves,Crushed; 75 grams Pine Nuts; 125 grams Plain flour; 2 tsp baking powder; 125 grams Ground Almonds; 4 Eggs,Beaten; 12 small bay leaves; 1 pepper

helen.last.12 @cook_3364215

Coventry, United Kingdom

Red pepper and pine nut cupcake

helen.last.12 @cook_3364215

Coventry, United Kingdom

Saved

Ingredients

150 gramslightly salted butter, softened
2Red Peppers, cored,deseeded and diced
2Shallots thinly sliced
2garlic cloves,Crushed
75 gramsPine Nuts
125 gramsPlain flour
2 tspbaking powder
125 gramsGround Almonds
4Eggs,Beaten
12small bay leaves
1pepper

Saved

Steps

1

Line a 12 section bun tray with paper cake cases,Melt the 25g of the butter in a frying pan and gently fry the red peppers,Shallots and garlic for 5 minutes until soft. Drain to a plate,Tip the pine nuts into the pan and cook for 2-3 minutes until beginning to brown.Leave to cool
2

Put the remaining butter in a bowl with the flour ,baking powder,ground almonds,eggs and plenty of pepper. Stir well to mix, then stir in the red pepper mixture and pine nuts .Divide the cake mixture between the paper cases and push a bay leaf in the top of each cake if liked.
3

Bake in a preheated oven ,180c,Gas Mark 4 for 20 minutes or until risen and just firm. Transfer to a wire rack. Serve warm or cold