Do you feel like eating makis, but are fed up of rolling them up? Don’t worry, from today on you can bake your own makis. How? Simple, follow up my recipe and turn them into cupcakes!
The idea of maki cupcakes come into my mind at the very beginning of MoFo but, beeing the weirdest recipe I’ve ever posted, I saved for the end. Hope you enjoy it!
Ingredients (makes 20 mini cupcakes)
For the batter
1 1/2 cup all purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
3/4 cup soy milk at room temperature
1/3 cup canola oil
1/2 tsp soy sauce tsp salt
2 nori seaweeds layers
For the veganaise
1 cup soy milk
1/2 cup sunflowers oil
1 tbsp dijon mustard
1/2 lemon juice
pinch of salt
For the filling
1 avocado sliced
1 carrot thin sliced
For the decoration
black and white sesame seeds toasted
Start by making the batter. Whisk in a bowl soy milk, canola oil and soy sauce. In another bowl measure out flour, baking powder, baking soda and salt. Add dry ingredients to the wet and whisk until smooth.
Slice the seaweeds into 1 cm layers, form a ring and insert into the cupcake pans. Scoop the batter very carefully inside the seaweed rings and transfer to the oven. Bake for 15-20 minutes. Remove the pan from the oven and allow to cool completely.
For the veganaise combine soy milk, sunflowers oil, dijon mustard, lemon juice, salt and beat until creamy.
Cut a hole shape out of each cupcake and throw it away. Spread the hole with veganaise, then fill with slices of avocado, carrot and sprouts. Garnish with sesam black and white sesame seeds toasted.