Parmesan Cupcakes with the Tupperware Whip N Mix Chef

Name: Rosemary Parmesan Cupcakes with Chile Honey Frosting
Prep time: 20 min
Cook time: 14 min
Total time: 54 min
Yield: 12 pieces
Ingredients: 1/4 cup (55 g) unsalted butter, softened; 1/4 cup (50 g) granulated sugar; 2 large eggs; 3/4 cup (180 ml) buttermilk; 1 1/4 cups (155 g) all-purpose flour; 1/2 cup (70 g) cornmeal; 1/2 tbsp baking powder; 1 tsp salt; 1/4 tsp black pepper; 1/2 cup (50 g) shredded parmesan; 1 garlic clove, minced; 1 tbsp finely chopped fresh rosemary; Frosting: 8 oz (225 g) cream cheese, softened; Frosting: 2-3 tbsp chile-infused honey; Frosting: 2 tbsp heavy cream

Rosemary Parmesan Cupcakes with Chile Honey Frosting

Savoury cupcakes made from a cornmeal and buttermilk batter with parmesan, garlic and fresh rosemary, finished with a cream cheese frosting sweetened and warmed with chile honey. The Whip N Mix Chef mixes both the batter and the frosting by hand crank, and the Silicone Muffin Mould releases the cupcakes cleanly.

In brief Rosemary Parmesan Cupcakes with Chile Honey Frosting is a starters recipe cooked in the Tupperware Whip N Mix Chef. It takes 54 minutes in total and serves 12 pieces.

Total time

54 min

Prep

20 min

Cook

14 min

Rest

20 min

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Method

Heat the oven to 375 °F (190 °C).
Put the butter, sugar, eggs and buttermilk in the bowl of the Tupperware Whip N Mix Chef and crank the handle in gear I until evenly blended.
Add the flour, cornmeal, baking powder, salt and pepper, shift to gear II and keep cranking only until no dry flour remains. Fold in the parmesan, garlic and rosemary with a spatula.
Fill the cavities of the Tupperware Silicone Muffin Mould with the large Portioning Scoop. Bake for 12-14 minutes, until a toothpick pushed into the centre comes out clean, then leave to cool completely.
Rinse the Whip N Mix, add the cream cheese, chile honey and cream and crank in gear I until the frosting is smooth.
Dip the top of each cooled cupcake into the frosting, garnish as you like and serve straight away.

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Questions about this recipe

How long does Rosemary Parmesan Cupcakes with Chile Honey Frosting take?

54 minutes in total: 20 minutes of preparation and 14 minutes of cooking. Add 20 minutes of resting time.

Which Tupperware product do I need?

This recipe is written for the Tupperware Whip N Mix Chef. See all 35 recipes for the Whip N Mix Chef on this site.

How many people does it serve?

The quantities are for 12 pieces. Use the − and + buttons above the ingredients to adjust them.

Any tip for success?

Bake the cupcakes a day ahead and keep them unfrosted in an airtight Tupperware container at room temperature; the frosting keeps separately in the fridge and only needs a quick stir before dipping.

Rosemary Parmesan Cupcakes with Chile Honey Frosting

Ingredients

Method

Questions about this recipe

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