First, add salt to the eggs and mix, then add yogurt and oil and mix.
Also add sifted starch, flour and yeast, add sugar and Parmesan cheese.
Pour the mixture into a muffin tin lined with paper liners, filling to within 1-2 cm of the edges, and bake in a static oven preheated to 180°C for 20-25 minutes.
Boil the spinach for 5 minutes, drain and leave to cool.
Place the Philadelphia, well-squeezed spinach, and a pinch of salt in a blender and blend until smooth and creamy, then transfer to a piping bag fitted with a star tip.
Make a small tree on top of the cupcake, making it a small pyramid of overlapping circles that get smaller and smaller.
Finally, cut out a comet star (a simple star is OK) from the sliced cheese and cut the cherry tomatoes in half.
When your savory tree cupcakes are ready, simply add garnishes to the top and serve.