First, beat the eggs with the salt, then stir in the yogurt and oil.

Also add sifted starch, flour and yeast, then incorporate sugar and parmesan.

Distribute the mixture into the muffin molds lined with paper liners, filling them to within 1-2 cm of the edge, then bake for 20-25 minutes in a static oven preheated to 180°C.

Blanch the spinach for 5 minutes, then drain and leave to cool.

Combine the Philadelphia with the well-squeezed spinach and a pinch of salt in a blender and blend until you obtain a smooth cream, then transfer it into a piping bag with a star-shaped nozzle.

Create your little trees on top of the cupcakes, creating small pyramids of overlapping circles, smaller and smaller.

Finally, cut the comet stars (even simple stars are fine) from the slice of cheese and cut the cherry tomatoes in half.

The savory tree cupcakes are ready, all you have to do is add the decorations on top and serve them.