Pizza Cupcake Mini Pepperoni Cheese (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
250 grams all-purpose flour
02 -
2 teaspoons baking powder
03 -
1 teaspoon dried oregano
04 -
1/2 teaspoon garlic powder
05 -
1/2 teaspoon salt
06 -
1/4 teaspoon ground black pepper
→ Wet Ingredients
07 -
2 large eggs
08 -
240 millilitres whole milk
09 -
60 millilitres extra-virgin olive oil
10 -
120 millilitres pizza sauce, plus extra for dipping
→ Cheese and Toppings
11 -
150 grams mini pepperoni, divided
12 -
200 grams shredded mozzarella cheese, divided
13 -
50 grams grated Parmesan cheese
14 -
12 small cubes (approximately 1.5 cm each) mozzarella cheese
# Instructions:
01 -
Preheat the oven to 190°C. Lightly grease a 12-cup muffin pan.
02 -
In a large mixing bowl, whisk together all-purpose flour, baking powder, dried oregano, garlic powder, salt, and ground black pepper until evenly distributed.
03 -
In a separate bowl, beat eggs with whole milk, olive oil, and pizza sauce until the mixture is thoroughly blended.
04 -
Pour the wet mixture into the dry ingredients and stir gently until just combined, taking care not to overmix.
05 -
Fold in 150 grams shredded mozzarella cheese, grated Parmesan, and 112 grams mini pepperoni, reserving the remainder for topping.
06 -
Spoon batter into each muffin cup until half full. Place a mozzarella cube at the center of each and cover with remaining batter, ensuring the cheese is fully enclosed.
07 -
Sprinkle reserved shredded mozzarella and mini pepperoni over the tops of each filled cup.
08 -
Bake for 15 to 18 minutes, or until edges are golden and cheese is melted and bubbling.
09 -
Allow cupcakes to cool in the pan for 5 minutes before releasing. Serve warm with additional pizza sauce for dipping.
# Notes:
01 -
For an extra layer of flavour, brush the tops with garlic butter immediately after baking.