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.

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Carrots and almonds is always a perfect combo, as well as lime and ginger. These cupcakes are extremely easy to make with a delicate spicy flavour.
I do suggest to squeeze carefully the carrots, otherwise the batter would become too liquid. Besides carrots juice is delicious and you can drink it while making the cupcakes.

Too many sweet recipes these days, I’ll come back with a savory one.

carrot and almond cupcakes with lime and ginger glaze
Ingredients (makes 10 cupcakes)

For the batter
1 1/2 cup all purpose flour
3/4 cup granulated sugar
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ground cardamom
1/4 tsp ground nutmeg
1 cup rice milk at room temperature
1/3 cup canola oil
1 1/2 cup carrots grated and squeezed
1/4 cup almond minced
orange zest

For the lime and ginger glaze
1 cup caster sugar
2 lime juice
1 cm ginger minced

For the decoration
10 slices of lime
orange zest

Preheat the oven to 180°.

Start by grating and carefully squeezing carrots. This procedure doesn’t allow the carrots juice to make the batter too liquid.
For the batter whisk in a bowl rice milk and canola oil. In another bowl measure out flour, caster sugar, baking powder, baking soda, cinnamon, cardamom, nutmeg and salt.
Add dry ingredients to the wet and whisk until smooth. Incorporate carrots and scoop the batter into cupcake pans. Transfer to the oven and bake for 20-25 minutes. Remove the pan from the oven and allow to cool completely.

For the glaze put in a pan sugar, lime juice, ginger and bring to a boil. Simmer until thick.

Spread the lime and ginger glaze on the top of each cupcake and garnish with lime slices and orange zest.

I’ve just figured out that I prefer chocolate cupcakes, so today the Sacher Torte has turned into a cupcake. I subsituted the classical apricot jam with a bitter orange one and added pistachios on the top in order to give a crunchy touch.

Recipe approved by the 8-year-old neighbour!
sacher cupcakes

Ingredients (makes 10 cupcakes)

For the batter
1 1/4 cup all purpose flour
3/4 granulated sugar
1/2 cup cocoa powder
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup rice milk at room temperature
1/3 cup canola oil

For the filling
bitter orange jam

For the topping
chocolate bar 70%

For the decoration
pistachios minced
orange zest

Preheat the oven to 180°.

Start by preparing the batter. Whisk in a bowl rice milk and canola oil. In another bowl measure out flour, cocoa powder, caster sugar, 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 topping melt chocolate bar over a bain marie and let it cool.

Cut a cone shape out of each cupcake and cut the point off the cone. Fill the hole with the bitter orange jam and replace the top. Spread chocolate melted on the top of each cupcake and garnish with pistachios minced and orange zest.

A couple of days ago I was speaking with a friend about cupcakes (yes, recently I only speak about cupcakes!) and he came out with the idea of one with meringues. The idea intrigued me, but I had never made a meringue before. Surfing in Internet I found out an incredible meringue recipe of a blogger I follow, Lucy from lucysfriendlyfood. Here you can find her original recipe.

The meringue turned out at the first time, I buyed the last strawbwerries of the year, added mint, ginger, pink peppercorns  and made a vanilla cream. So these cupcakes were born.

canilla cream cupcakes with meringue and ginger and mint strawberry coulis

Ingredients (makes 10 cupcakes)

For the batter
1 1/2 cup all purpose flour
3/4 granulated sugar
3/4 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3/4 cup rice milk at room temperature
1/3 cup canola oil

For the meringue
6 tbsp confectioners sugar
1/4 tsp xanthan gum
1 tsp soya protein
3 tbsp cold water
3/4 tsp cider vinegar
1/2 tsp vanilla
1 1/2 tsp soya protein

For thevanilla cream
2 cups soy milk
1/3 cup rice flour
1/3 cup caster sugar
2 tsp turmeric
1 vanilla bean (remove the seeds with a knife)
2 tbsp soy butter

For the strawberry coulis
1 cup strawberries
1 cm ginger
6 mint leaves
a few pink peppercorns
1/3 cup caster sugar
1 tbsp lime juice

For the decoration
mint leaves
ginger rasped
pink peppercorns

Start by making the strawberry coulis. Combine strawberries, sugar, mint leaves, ginger, and lime juice in a pan. Bring to a boil and simmer until thick. Remove the pan from the heat and allow to cool completely.

For the meringue preheat the oven to 110°.
In a bowl whisk confectioners sugar, xanthan gum and 1 tsp soya protein. In another bowl whisk for about 10 minutes cold water, cider vinegar and 1/2 tsp soya protein. Whisk on high speed until the mixture is fluffy. Keep whisking add the confectioners sugar one spoon at a time until combined. Spoon the mixture on a baking sheet and transfer to the oven. Bake for 1 1/2 hour. Remove from the oven and allow to cool completely.

For the vanilla cream combine soy milk and vanilla seeds in a pan and bring to a boil. Remove the pan from the heat and let it rest for 30 minutes in order the vanilla gives its aroma to the milk.
Filter the milk with a strainer, add rice flour, sugar and whisk carefully until smooth. Bring the pan to the boil, reduce the heat to low and gently simmer until creamy. Turn off the heat and remove the pan. Add soy butter, whisk again and allow to cool completely.

Turn the oven to 180°.

For the batter whisk in a bowl rice milk and canola oil. In another bowl measure out flour, caster sugar, baking powder, baking soda, and salt. Add dry ingredients to the wet and whisk until smooth. Scoop the batter into cupcake pans, transfer to the oven and 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 vanilla cream and cover with the meringue. Pour the coulis on the top of each cupcake and sprinle mint leaves, ginger rasped and pink peppercorns.

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.

Do you feel like eating a baklava but don’t want to knead the phyllo dough or don’t have a frozen phyllo in your fridge? No worries, you can turn the baklava into a cupcake. Here the recipe!

baklava cupcake

Ingredients (makes 10 cupcakes)

For the batter
1 1/3 cup all purpose flour
1/2 cup granulated sugar
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp cinnamon powder
8 cloves powdered
5 cardamoms powdered
3/4 cup soy milk at room temperature
1/2 cup soy butter at room temperature
1 cup minced unsalted nuts (pistachio, walnut and almond)
orange zest

For the glaze
1 cup water
1 cup sugar
1 cup minced unsalted nuts (pistachio, walnut and almond)
2 tbsp orange juice
1 tbsp rose water
1 stick cinnamon
1 cm ginger
orange zest

Preheat the oven to 180°.

For the batter whisk in a bowl soy butter and sugar, then pour soy milk and keep whisking until combined. In another bowl measure out flour, baking powder, baking soda, salt, cinnamon, cloves and cardamom. Add dry ingredients to the wet and whisk until smooth. Add nuts and orange zest. 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 glaze put in a pan water, sugar, nuts, orange juice, rose water, stick cinnamon, ginger, orange zest and bring to a boil. Simmer for about 30 minutes until reduct to about 1/3.

Spread the glaze on the top of each cupcake and serve.

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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