Mac and cheese cupcakes

I have recently came across mac and cheese cupcakes recipe and decided to give it a go. Those little mac and cheese casseroles ware tasty. But next time I will add more spices, I think Tabasco sauce and some tomatoes would make them taste even better.  They are perfect for picnics as they tasty when warm or cold.

Ingredients for 12 cupcakes:

• 220g macaroni
• 1 tbsp butter
• 1 egg
• 250ml milk
• 150g shredded Cheddar cheese
• 150g mozzarella cheese
• 80g dry bread crumbs
• 2 tbsp olive oil
• 1/2 tsp salt

Preheat the oven to 180C.  Unless you don't use non stick muffin tin slightly grease muffin tin holes. Set aside.

Cook the pasta al dente. Add some salt to the boiling water. When cooked, drain the pasta and place the pasta back in the pot. 

Stir in the butter and whisked egg. Then pour in the milk and add the mozzarella cheese and half of the Cheddar cheese. Mix well all ingredients.

Spoon the pasta mixture into muffin tin holes. Divide the mixture evenly.

In separate bowl mix together the salt, bread crumbs and olive oil. Sprinkle each cupcake top with this mixture. Then place on top of each cupcake remaining Cheddar cheese.  

Insert the muffin tin into preheated oven and bake for 30 minuets.

Remove form the oven and leave them for few minutes in the tin. Serve warm or cold.

Enjoy !

Coconut and rum muffins

Coconut and rum muffins with glace cherries and fresh pineapple were soft, sweet, fruity with a strong rum flavour. We liked them despite that they sank in the middle a little bit. The recipe comes from '75 best - ever mufins'

Ingredients for 8-12 muffins:

• 175g fresh pineapple
• 115g glace cherries
• 45ml rum
• 225g flour
• 2tsp baking powder
• 175g butter
• 160g light brown sugar
• 2 eggs
• 1 1/2 tsp vanilla extract
• 75ml coconut milk
• desiccated coconut optional

Cut the pineapple into small chunks and place them in a bowl. Add the glace cherries. Pour all fruits over with rum and leave them to soak for 30-60 minutes.

Preheat the oven to 180C. Line muffin tin with paper cases.

Sift the flour, baking powder into a bowl. Set aside.

Place the butter and sugar in the electric mixer bowl and beat them until creamy. Then gradually beat in the eggs, one at a time. Stir in the vanilla and coconut milk.

Add the rum soaked fruits with the flour mixture and mix until just combined.

Spoon the batter among muffin cases. You may sprinkle with desiccated coconut.

Bake the muffins for 20-25 minutes until golden on top. 

Leave the to cool slightly. Serve warm :)

Enjoy !