Cupcakes with cheese
– easy treat for brunches

by Tiina Rantanen

Ingredients for 12 cupcakes:

4 dl wheat flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. dried or 1 tbsp. freshly chopped rosemary
4 dl grated Appenzeller® cheese
3 eggs
2 dl soured half cream
1 dl oil

2 x 200 g cream cheese flavoured with herbs or garlic
2 dl grated Appenzeller® cheese
To garnish:
black olives
twig of herb


Mix all dry goods together.

Lightly whisk the eggs and add in the soured half cream and oil.
Mix the two together and quickly blend the ingredients into a batter. Do not knead.

Divide the batter into 12 cupcake moulds and bake at 200 degrees for about 20 minutes.

Prepare the icing. Mix the cream cheese and grated cheese together and divide the icing onto the cupcakes.

Finish by adding a little grated cheese on top and garnish with olives and herbs.

Serve fresh with tea or coffee.


Taste it and discover the
secret of Appenzeller® yourself.

Appenzeller® is good as it is but putting its aromatic and unique flavour to good use in cooking will spice up your cuisine and bring new flavours to your dishes. Check out the recipes by food influencer and photographer Petter Bäcklundin and food reporter Tiina Rantanen.

Macaroni & cheese with Appenzeller®

Cupcakes with cheese – easy treat for brunches

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