This recipe from our French partner Laura Veganpower proves, that cupcakes don't always have to be sweet!
75 g wheat flour (type 550) 10 g cornstarch 10 g sunflower seeds 5 g backing powder 1 tbsp yeast flakes 4 pinch of salt pepper (from a grinder)
100 ml soya milk 20 ml olive oil 30 g carrots 1 bunch of fresh chives
For the topping:
½ packet VEGANSLICES Smoked 100 g cooked lentils 15 g soya cream 1 tsp Tahin 5 drops of Tabasco
Cut the VEGANSLICES into small bits. Mix all the ingredients for the topping until you get a creamy consistency. Fill it into a piping bag and cool.
Pre-heat the oven to 180°C.
Peel the carrot and cut into small cubes and chop up the chives. Mix all the dry ingredients in one bowl, the wet ingredients in another. Then mix both together into one bowl and knead into one single dough.
Fill the dough into four muffin shapes. Bake for 20-25 minutes. Don't open the oven whilst baking!
When done, let the muffins cool off. Then cover with the topping.
Garnish with a few drops of Tabasco and some chives.
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