Fake Cupcakes

Insidious illusion. These awesome looking colourful cupcakes are everything but sweet: A crispy light corn muffin with a slight touch of chili is rounded off with light pastel coloured beetroot-hummus, with cheeky green peas for decoration.
  • Passive time: 45 m

Ingredients

  • 300 g corn from the jar
  • 3 cups flour
  • 1 sachet baking powder
  • 2 tbsp. yeast flakes
  • 1 tbsp. chili powder
  • ½ cups vegetable oil (canola oil or sunflower oil)
  • 2 tbsp. spicy mustard
  • 1 cup water
  • 350 g chickpeas pre-cooked
  • 3 tbsp. Tahini
  • 3 tbsp. beetroot-juice
  • 3 tbsp. lemon juice
  • Cumin seeds
  • Salt
  • Pepper
  • 2 tbsp. green peas frozen
  • 1 tbsp. sesame seeds

Instructions

  • Smash the corn with a blender until you get a smooth paste but still leaving some whole corns in it. Preheat the oven to 190°C (fan oven 160°C).

  • Mix flour, baking powder, yeast flakes, chili, corn paste, oil and mustard together with water in a mixing bowl. Stir until you get an elastic dough and knead with hands.

  • Distribute the dough in a muffin baking tray greased with oil, optionally with colourful paper cups. Bake muffins for 20 minutes.

  • In the meantime, puree chickpeas, lemon juice, Tahini and beetroot-juice together until you get a pink mousse. Season to taste with cumin seeds, 1 tsp. salt and pepper, fill in an icing bag and let it cool in the fridge.

  • Fry the green peas in hot oil. Decorate the corn muffins with the pink mousse, green peas and sesame seeds.

Additional information

For a gluten free version, replace the flour with 2 cups of corn flour, 1 cup light gluten free flour mix for cakes and 1/2 tsp. Xanthan

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