Olives and Cheese Cupcake


Olives and Cheese Cupcake

Delicious as a morning snack with tea or coffee. Slice it and serve it with olives and creamy cheese.

  • Preparation time
  • Preparation time

    30 minute
  • cooking time
  • Cooking time

    25 minute
  • Preparation time
  • Difficulty

  • cooking time
  • Serving

    7 People
  • Goody kitchen


7 tbsp. Velor condensed milk
3 cups flour
1 tbsp. salt
1 tbsp. baking powder
1 tbsp. yogurt
¾ cup oil
½ cup whipping cream
½1 cup warm water
1 cup Goody sliced green olives
½ cup mozzarella cheese
½ cup cubed cheddar cheese
1 cup chopped sweet pepper
1 cup chopped sausages
1 cup chopped Goody mushroom
1 tbsp. Italian spices
2 potatoes
2 lit water
5 tbsp. Velor condensed milk
2 tbsp. Butter
½1 black pepper (to taste)


1.Potatoes:Boil the potatoes with water and milk for an hour, or until it completely ripens, drain the milk from it and mash it with a fork, add butter, cream, salt and pepper while mashing. Afterwards leave it for 10min in the fridge, then pour it in the decoration sack, then put it back in the fridge until you use it again.
2.Dough:Heat the oven to 180°, and grease the cupcake’s moulds with butter, and set it aside.
3.In a deep bowl, mix the dry ingredients of the dough together, then add the liquids to it and start whisking it with an electric whisk, for three minutes until it blends well.
Add all the filling’s ingredients to the previous mixture, and mix with a fork, by an ice cream spoon fill three quarters of  the molds with mixture, place it in the oven for 25 – 30 minutes, or until it starts to redden.
After the cupcakes cool off, decorate them with mashed potatoes, and sprinkle with some Tannin, powdered red pepper and minced parsley then serve it.

Notes: You can make it in the mini or the big cupcakes molds as desired.