Ham and pea cupcakes

Perfect for the lunchbox or as a snack

1 shallot, chopped

6 eggs

200g flour

120g full fat Greek yoghurt

75g butter, melted

1 tsp baking powder

6 slices of ham

200g + 300g frozen peas

200g mascarpone

10 + 10 mint leaves, chopped

Salt and pepper

Heat your oven to 180°C. 
Chop four slices of ham and place the remaining 2 in a food processor. Pulse to turn into crumbs.
In a mixing bowl, beat the eggs. Add the yoghurt, flour, butter and baking powder and mix well. Add 200g peas, the chopped ham and 10 leaves of chopped mint. Season and combine. 
Grease your muffin tin and divide the mixture between the 12 molds. Bake for 20 minutes. 
Meanwhile, blend the rest of the peas with the mascarpone and mint until smooth. Spoon the pea cream into a piping bag and spread on the cooled cupcakes. Decorate with crushed ham and serve. 

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