Cheese and tangerine cupcakes, recipe for a moment of whim
It's not that I know many people who don't like candy, but my relationship with sugar is almost pure addiction. It seems that if the weekends do not end the meal with a delicious dessert, it is not complete. For Saturday I prepared this recipe for cheese and tangerine cupcakes.
We liked it so much that I will repeat it soon, although next time I will use oranges. This dessert is sure to be just as delicious. I'm even thinking of adding toasted pine nuts on top, I think it can be a good combination.
IngredientsFor 4 units
- Creamy white cheese spread 250 g
- Egg 1
- Egg white 2
- Plain yogurt 1
- Tangerine juice 1
- Tangerine segments to decorate
- Sugar 60 g
- Vanilla essence 5 ml
- Lemon zest
- Fresh mint leaves to decorate
How to make tangerine cheesecakesDifficulty: easy
- Total time 1 h 15 m
- Elaboration 15 m
- Cooking 1 hour
We start by mixing with the rods the cheese, sugar, yogurt, egg, lemon zest, tangerine juice and salt. We incorporate the whites one by one, without stopping to beat, until obtaining a homogeneous mass.
We divide the previous preparation into 4 flan molds and cook them in the oven preheated to 160º, for about an hour. We turn off the oven and leave the door ajar, with the cupcakes inside until they cool.
Peel the tangerine, separate the segments and remove the membrane that covers them. We unmold the cupcakes on four plates and serve them decorated with the tangerine wedges and the washed and dried mint leaves.