Ingredients for 4-6 people: 2 terrines of creamy white cheese, 250g of wheat flour, 150g of sugar, 3 eggs, 60cc of Spelunca extra virgin olive oil, 1 envelope of yeast, 30g of icing sugar, vanilla, food coloring and pastry decorations.

Put the flour in a container with the sugar, the Spelunca extra virgin olive oil, the yeast, a little vanilla extract and the egg yolks. Beat the egg whites in another container until stiff and add to the dough, mixing gently.

Fill the cupcake molds with the batter, leaving a space because they rise when baking. Bake at 180º for about 20 minutes, checking the cooking with a toothpick, let it cool and remove from the molds.

Add the powdered sugar to the cream cheese and divide into several portions. Add different colorings, mix and fill the pastry bag successively with each color.

Cover the cupcakes with the different cheese creams and add the pastry decorations to your liking. Store in the refrigerator until ready to serve.

Did you know?

The first cupcakes began to be made in individual clay cups and over time they became a fantasy world with all kinds of ingredients and decorations. In the USA there are bakeries where they only prepare cupcakes of all kinds of flavors and colors.