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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!

maki cupcakes

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
sprouts

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.

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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.

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!

fondue cupcakes with porcini mushroomstwo

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
black peppercorns
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.

After the Baklava cupcakes I come back with another Levantine recipe, probably the one I like more. This time i turned baba ganoush into a cupcake. Traditionally the dish is garnished wit fresh pomegranate seeds and for this reason I thought abot the pomegranate reduction as a topping, sprinkled with fresh pomegranate seeds.

The characteristic I especially appreciate of baba ganoush is its smoky taste and the texture. To get this peculiar taste is enogh to char the eggplants over a gas flame, but if you don’t have it it’s possible to bake them into the oven. You won’t have the smoky fragrance, but it works out as well.
I like baba ganoush with a rough texture, therefore it’s very important not to overwork the pulp of the eggplants while mashing. If you prefere a smooth texture you can even blend all the ingredients and have a sauce.

Vegan MoFo is coming to the end and I still have a lot of cupcakes to post, then I won’t bake cupcakes for a long time! 🙂

baba ganoush with pomegranate reduction 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 baba ganoush
2 medium eggplants
1 tbsp tahini
1 lemon juice
2 garlic cloves finely minced
fresh parsley leaves minced
2 tbsp extra-virgin olive oil
pinch of salt

For the pomegranate reduction
1 pomegranate seeds (1 cup)
3/4 cup pomegranate juice
2 tbsp caster sugar
black peppercorns

For the decoration
pomegranate seeds
black peppercorns

Start by making the baba ganoush. Char the eggplant over a gas flame, turning often, until soft inside and allow to cool completely. This procedure gives a smoky taste to the vegetable.
Scoop out the pulp and drain in a strainer for at least one hour. In a bowl whisk tahini, lemon juice, garlic finely minced, parsley leaves minced, and salt. Add eggplant pulp and gently mash with a fork, stir into extra-virgin olive oil and keep mashing until combined. Be careful not to overwork, it shouldn’t became smooth and uniform.

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 pomegranate reduction bring pomegranate seeds, pomegranate juice, caster sugar and black peppercorns to a boil. Stimmer until thick until reduct to about 1/3.

Cut a cone shape out of each cupcake and cut the point off the cone. Fill the hole with the baba ganoush and replace the top.
Pour the pomegranate reduction on the top of each cupcake and garnish with pomegranate seeds.

Indian food is definitively my favorite one and for the 14th Vegan MoFo recipe I’ve decided to turn samosa into cupcakes.

I’m pretty satisfied with the result and this savory cupcake is going to become, with the eggplant Parmigiana and the English breakfast, one of my favorite. I only have a few hours to think about what to post tomorrow, so I’d better give up writing and start elaborating new ideas. Enjoy it!

samosa cupcakes with mango chutney
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 filling
3 medium potatoes
3/4 cup canned green peas
1 onion minced
2 green chilies minced
1/2 tsp cumin seeds
1/4 tsp garam masala
1/4 tsp red chili powder
fresh coriander leaves minced
extra-virgin olive oil
pinch of salt

For the mango chutney
1 ripe mango
2 red chilies minced
1 cm ginger minced
1 tsp black onion seeds
3/4 cup caster sugar
extra-virgin olive oil
pinch of salt

For the decoration
10 green chilies
black onion seeds

Start by preparing the mango chutney. Peel mango and extract the pulp. Heat extra-virgin olive oil in a pan, add black onion seeds, red chilies minced and gently sizzle for a couple of minutes. Add mango pulp, ginger minced, sugar, salt and bring to a boil. Reduce the heat to low and simmer for about 10 minutes, until purée. Remove the pan from the heat and allow to cool completely.

For the filling wash the potatoes and boil for 10-15 minutes. Remove the pan from the heat, drain and transfer them in a bowl with water and ice. This procedure allows the potatoes not to get overcooked. When they are cool peel and cut them into little cubes.
Heat extra-virgin olive oil in a pan, add cumin seeds, garam masala, chili powder, green chilies minced and gently sizzle for a couple of minutes. Add onion minced, green peas, potatoes cubed, salt and pan-fry for about 5 minutes. Remove the pan from the heat, stir in fresh coriander leaves minced and allow to cool completely.

Preheat the oven to 180°.

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.

Cut a cone shape out of each cupcake and cut the point off the cone. Fill the hole with the filling and replace the top.
I suggest to warm the filling a bit and fill the cupcakes before serving, otherwise the cake would get wet.
Pour the mango chutney on the top of each cupcake and garnish with green chilies and black onion seeds.

A as you can see these Vegan MoFo weeks I’m totally obsessed with cupcakes. Yesterday morning my flatmate was having an English breakfast with beans, scrambled eggs and bacon. Staring at that scene my brain immediately  associated the English breakfast with a possible new savory recipe for the Genetically Modified Cupcakes.

Beans with tomato sauce turned into the filling and scrambled tofu with a slice of tempeh bacon into the topping of the cupcakes. I had my vegan breakfast and, since I has been satisfied of the result, today you can read the English breakfast cupcakes recipe.

For today on you can eat an English breakfast with the spoon, or the hands if you prefer!

english breakfast cupcakes with scrambled tofu and tempeh bacon 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 filling
5 tomatoes or canned tomatoes
3/4 cup canned beans
1 onion minced
1 clove of garlic
extra-virgin olive oil
pinch of salt
pinch of sugar

For the bacon tempeh
10 thin slices of tempeh
2 tbsp soy sauce
2 tsp rice vinegar
1/4 cup water
1 tsp caster sugar
extra-virgin olive oil

For the scrambled tofu
1 block silken tofu
2 tbsp soy butter
2 tsp turmeric
pinch of salt

For the decoration
fresh black peppercorns

Start by making the filling, if you are using fresh tomatoes, slice the skin and put them into hot water for a few seconds. This procedure allow the skin to come off easily. Peel, extract and discard the seeds and cube.
Heat extra-virgin olive oil in a pan, add onion minced and gently sizzle for 5 minutes. Add tomato cubes or canned tomatoes, pinch of salt, sugar and cook with a saucepan lid for 15 minutes. Add canned beans, take off the lid and reduce the sauce. Turn off the heat and let it rest.

Preheat the oven to 180°.

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 tempeh bacon. Cut 10 very thin slices of tofu. Bring soy sauce, rice vinegar, water, caster sugar and extra-virgin olive oil to a boil in a pan. Add tempeh slices and simmer until all the liquid is evaporated. Turn off the heat and remove tempeh from the pan.

For the scrambled tofu heat soy butter in a pa, add turmeric and gently sizzle until combined. Crumble tofu into the pan, add salt and cook, stirring often, until solid and browned.

Cut a cone shape out of each cupcake and cut the point off the cone. Fill the hole with the filling and replace the top.
I suggest to warm the sauce a bit and fill the cupcakes before serving, otherwise the cake would get wet.
Spread the scrambled tofu on the top of each cupcake and lay down a slice of tempeh bacon. Sprinkle fresh black pepper.

Have you ever thought abot turning the traditional British Sheperd’s pie into a cupcake? If not read the recipe below!

I didn’t use any meat substitute, but I’m pretty sure minced seitan added to the filling sauce would work. By the way, when you remove the cupcakes from the grill, let them rest for 5 minutes and then serve immediately.

shepherd's cupcakes
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 mashed potatoes
4 medium potatoes
3/4 cup soy milk (it depends on the potatoes)
2 tbsp soy butter
pinch of salt

For the filling
5 tomatoes or canned tomatoes
3/4 cup canned peas
1 carrot
1 stick of celery
1 onion
1 clove of garlic
extra-virgin olive oil
pinch of salt
pinch of sugar

For the decoration
fresh black peppercorns

Start by preparing the mashed potatoes. Bring a pan of salted water to boil, pell potatoes and put them into it. Cook for about 15 minutes until tender. Drain potatoes, add soy milk, salt and mash until combined.

For the filling, if you are using fresh tomatoes, slice the skin and put them into hot water for a few seconds. This procedure allow the skin to come off easily. Peel, extract the seeds and discard and cube.
Slice onion, cube carror and celery. Heat extra-virgin olive oil in a pan, add onion, garlic and gently sizzle for 5 minutes. Add tomato cubes or canned tomatoes, pinch of salt, sugar and cook with a saucepan lid for 15 minutes. Add canned peas, take off the lid and reduce the sauce. Turn off the heat and let it rest.

Preheat the oven to 180°.

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.

Cut a cone shape out of each cupcake and throw it out. Fill the hole with the filling, spread the mashed potatoes on the top of each cupcake and add soy butter flakes on. Transfer the cupcakes into the oven and flash under the grill for about 5 minutes, until the topping is browned. Remove the cupcakes from the oven and sprinkle fresh black pepper.

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