A couple of days ago I was talking to my mother via Skype when she came up with the sentence: “What about a fondue cupcake for your blog?”.
Yes, in Italy fall has already begun, while here in Lisbon yesterday there still were 30°.
Turin, the town I was born in, is nearby the France and the fondue is a traditional dish during the fall and the winter seasons. It basically consists of melted cheese in a pot, where everybody dips cubes of bread.
For this recipe I filled the sauce into the cake with the possibility to dip the roof of the cupcakes into the fondue. I added porcini mushrooms to get it richer and so the fondue cupcakes were born.
To get the “cheesy” flavour I often use white miso paste and whole grain Dijon mustard. I’m not a big fun of vegan cheeses, but if you like them you can replace these two ingredients with your favorite vegan cheese.
I was forgetting… if you have a truffle, then use it!
Ingredients (makes 10 cupcakes)
For the batter
1 1/2 cup all purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup soy milk at room temperature
1/3 cup canola oil
For the fondue
2 tbsp soy butter
3 tbsp all purpose flour
2 cup soy milk cold
1/2 tbsp white miso paste
1/2 tbsp whole grain Dijon mustard
For the porcini mushrooms
1 cup porcini mushrooms
1/3 cup white wine
extra-virgin olive oil
parsley leaves minced
pinch of salt
For the decoration
parsley leaves minced
Start by making the batter. Whisk in a bowl soy milk and canola oil. In another bowl measure out flour, baking powder, baking soda and salt. Add dry ingredients to the wet and whisk until smooth. Scoop the batter into cupcake pans and transfer to the oven. Bake for 20-25 minutes. Remove the pan from the oven and allow to cool completely.
For the mushrooms heat extra-virgin olive oil in a pan, add mushrooms and cook for about 5 minutes, until brown-coloured. Add salt, pour withe wine and let it totally evaporate. Add parsley leaves minced and remove the pan from the heat.
For the fondue heat soy butter in a saucepan. Add flour and, keep stirring, make a roux. Remove the pan from the heat, pour cold soy milk and whisk carefully to avoid it becoming lumpy. Bring the pan on a low heat, add white miso paste, whole grain Dijon mustard and stir continuously until creamy.
Remove the pan from the heat, add mushrooms and whisk.
Cut a cone shape out of each cupcake and cut the point off the cone. Fill the hole with the fondue with mushrooms and sprinkle black pepper and parsley leaves minced.