Vegan MoFo 18: Tapenade filled cupcakes with tzatziki and caramelised garlic topping

On the penultimate Vegan MoFo another Mediterranean recipe. These savory cupcakes contain all the ingredients I like most. Garlic at the first place, then kalamata olives, dry tomatoes and extra-virgin olive oil.

I do suggest to make the tapenade and the tzatziki frosting the day before and then refrigerate in order all the flavors mix together. Just remember to use them at room temperature when filling and spreading the cupcakes.

What else? See you tomorrow for the last MoFo 2013 day!

tapenade filled cupcakes with tzatziki and caramelised garlic topping

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 tapenade
1 cup kalamata olives without stones
1/4 cup capers rinsed
2 dry tomatoes
1 garlic clove
3 tbsp extra-virgin olive oil

For the tzatziki topping
1 cup soy cream at room temperature (I used Tofutti)
1 little cucumber
3 tbsp fresh mint leaves minced
1 tbsp extra-virgin olive oil
pinch of salt

For the caramelized garlic
2 garlic cloves
1 tbsp white wine (I used Port white wine)
1 tbsp extra-virgin olive oil
1/2 tbsp caster sugar

For the decoration
fresh mint leaves minced
black peppercorns

Start by preparing the tapenade. Remove the stones from the olives and cut very thin with a knife olives, capers, dry tomatoes and garlic. You can also use a food processor, but I prefere a rougher texture. Add extra-virgin olive oil, whisk and let it rest, better overnight.

For the tzatziki frosting grate cucumber, sprinkle a little of salt on the top and let it rest for 30 minutes. This procedure allows to remove the excess liquid. Squeeze very carefully the grated cucumber with your hands and set aside.
Beat soy cream with extra-virgin olive oil and when fluffy add cucumber and mint leaves minced. Whisk and let it rest a couple of hours, better overnight.

For 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 caramelised garlic blanch garlic in boiling water for 2 minutes, then transfer into cold water in order to stop the cooking. Drain well and cut into medium slices. Heat extra-virgin olive oil, wine and sugar in a pan. When amber-coloured add garlic slices and cook until caramelised. Remove the garlic slices from the pan and allow to cool completely.

Cut a cone shape out of each cupcake and cut the point off the cone. Fill the hole with the tapenade and replace the top. Spread tzatziki frosting at room temperature if you refrigerated overnight and garnish with a slice of caramelised garlic, fresh mint leaves minced and black peppercorns.

  1. You’ve made some amazing looking cupcakes this month. These are amongst my favourites, I’d love to serve mini versions for a party.

  2. Amazing combinations – it makes me think of Greece! I don’t think I have tried savory cupcakes before, but I would love to incorporate some savory tones! You have one of the best vegan MoFo themes – very impressed with all your cupcake recipes!

  3. narf77 said:

    Oh YEAH BABY! (With a decided Austin Powers accent) these look the bomb. Served up en masse with some of your other gorgeous savoury cupcakes (heck ALL of your other savoury cupcakes…who could choose?!!!) these would make an amazing centrepiece for a party. We all keep talking about parties, might have to have one now! Cheers for another gorgeous savoury drool fest 🙂

      • narf77 said:

        Something fermented and bubbling…my new latest craze 😉

  4. I’m envisioning a calendar and each month features a photo one of your beautiful cupcake creations. That would get me through the year for sure.

  5. Sophie33 said:

    Divine looking really appetizing savoury cupcakes, my friend! Wawwwwww! xxx

    You are certainly the vegan cupcake genius!!! 🙂

  6. Amazing. That is all I need to say about these! Definitely going to try them for my next dinner party, they look like perfect appetizers when made in mini pans!

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