Egg yolk cupcakes with green bell pepper baked
Egg yolk cupcakes with green bell pepper baked A recipe suitable for baby 12-36 months. Egg yolk cupcakes with green bell pepper (cupcake-shaped) baked, small pasta and thyme. SAFETY: GREEN PEPPER PEELED + DESEEDED (skin hard, seeds choking), EGG allergy check, PRUNE PIT removed.
A recipe suitable for baby 12-36 months. Egg yolk cupcakes with green bell pepper (cupcake-shaped) baked, small pasta and thyme. SAFETY: GREEN PEPPER PEELED + DESEEDED (skin hard, seeds choking), EGG allergy check, PRUNE PIT removed.
Difficulty Little dishes, big smiles!
🍽️ 60 g egg yolkAlternative: fresh cod 🍽️ 80 g green bell pepperAlternative: swiss chard 🍽️ 50 g small pastaAlternative: almond powder 🍑 30 g pruneAlternative: orange or kiwi 🫒 1 tbsp olive oilAlternative: rapeseed oil 🍽️ 3 g thymeAlternative: oregano 🍽️ 50 g eggAlternative: fresh cheese 2 servings
Melting pieces, perfect for developing chewing safely.
No major allergen identified.
May contain traces of gluten.
per portion
Calories 208 kcal
Protein 6 g
Carbs 16 g
Fat 3 g 1
CHECK EGG ALLERGY (introduce yolk then white separately, one at a time) Separate the egg yolk from the egg white PEEL the green bell pepper (CRITICAL - skin hard for baby) REMOVE ALL GREEN PEPPER SEEDS (CRITICAL - choking hazard) Cut the green bell pepper into small cubes
REMOVE the PRUNE PIT (CRITICAL - choking hazard)
Cut the prune into small pieces
Cook the small pasta (8-10 min in boiling water)
Wash and chop thyme
Take all ingredients out 20 min before (room temperature) Cutting board Paring knife Kitchen scale Mixing bowl Steamer pot Cupcake molds (silicone) Egg separator Do NOT serve if egg-allergic CRITICAL: green bell pepper skin is hard for baby CRITICAL: green bell pepper seeds are choking hazard CRITICAL: prune pit is choking hazard Never use raw egg: bake to 70°C minimum Always check egg freshness Cut ALL pieces the same size for even cooking For 12-18 months: thinner pieces (0.8 cm) CRITICAL: confirm NO egg allergy before serving CRITICAL: ALWAYS peel and deseed green bell pepper CRITICAL: ALWAYS remove prune pit Egg: separate yolk from white with care 2
Mix the cooked small pasta and green bell pepper cubes in a large bowl Add the egg yolk and prune pieces Add the full egg as binder Pour in the olive oil and thyme Mix with a wooden spoon gently Shape into cupcakes using silicone molds (4-5 cm diameter) Press the mixture gently into the molds Place on a baking sheet Let rest 5 min in the fridge Large bowl Wooden spoon Fork Clean hands Cupcake molds (silicone) Baking sheet Do not overmix: egg yolk breaks Do not add too much flour: cupcakes become too dense Do not make cupcakes too big: max 5 cm diameter Do not leave air in the cupcakes Always check egg freshness Always check green bell pepper deseeding If the dough is too sticky: add 1 tsp rice flour If too dry: add 1 tsp liquid (water or adapted milk) Use silicone molds for easy unmolding Vary sizes according to age For 24-36 months: bigger cupcakes Take out 30 min before for better incorporation 3
Preheat the oven to 180°C fan Lightly oil the cupcake molds Arrange the cupcakes on a baking sheet Bake in the middle of the oven for 15-18 min Check cooking halfway through (egg must be fully cooked) Meanwhile, prepare the thyme sauce: yogurt + pinch thyme + 1 tsp olive oil Mix the sauce well and chill Remove the cupcakes when golden Let cool 3-4 min before unmolding Test the temp with a finger: warm Serve immediately with the sauce on the side Baking sheet Pastry brush Fork Tongs Small bowl Timer Probe thermometer (optional) Do not forget to preheat Do not overcrowd the sheet Do not open the oven in the first 8 min Do not overcook: cupcakes become hard Do not serve sauce too warm (kills probiotics) Always unmold carefully Always check egg is fully cooked Check cooking: golden brown outside, egg fully cooked (70°C) For 12-18 months: more moist cooking For 24-36 months: more golden cooking If browning too fast: lower to 160°C Test with a toothpick: should come out clean Sauce: serve cold to preserve probiotics 4
FINAL CHECK: confirm NO egg allergy + no green pepper skin/seeds + no prune pit Prepare a fresh small prune piece garnish Unmold the warm cupcakes Arrange on baby's plate Add small prune pieces around Serve the thyme sauce in a small separate bowl Show how to pick up the cupcakes Serve warm Watch baby during the meal Monitor allergy signs (rash, swelling - egg) Put leftovers in the fridge Baby plate Small bowl + suction cup Spoon Non-slip cloth Phone (emergency) Do not serve burning hot FINAL CHECK for egg + green pepper skin/seeds + prune pit Always serve prune pitted Do not leave baby alone Do not reheat several times NEVER serve egg to egg-allergic baby Serve warm: flavors are more developed Prune adds natural sweetness For 12-18 months: cut cupcakes in half Silicone bowl with suction cup Offer 2-3 different sides Keep phone nearby in case of allergic reaction 
