fake cupcakes

Name: fake cupcakes
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 300 g Corn from the glass (or can); 3 cup(s) Flour; 1 package Baking Powder; 2 TABLESPOONS Yeast flakes (available in drugstores, organic food stores or health food shops); 1 TEASPOON chili powder or 1⁄2 fresh finely chopped chili; 1⁄2 Cup(s) Vegetable oil (rape oil, sunflower oil); 2 TABLESPOONS spicy mustard; 1 cup(s) Water; 350 g pre-cooked chick peas (canned); 3 TABLESPOONS Lemon juice; 3 TABLESPOONS Tahini; 3 TABLESPOONS Beetroot juice; 7-10 Tbsp Cumin; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS frozen peas; 1 TABLESPOON Sesame seeds

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

300 g Corn from the glass (or can)
3 cup(s) Flour
1 package Baking Powder
2 TABLESPOONS Yeast flakes (available in drugstores, organic food stores or health food shops)
1 TEASPOON chili powder or 1⁄2 fresh finely chopped chili
1⁄2 Cup(s) Vegetable oil (rape oil, sunflower oil)
2 TABLESPOONS spicy mustard
1 cup(s) Water
350 g pre-cooked chick peas (canned)
3 TABLESPOONS Lemon juice
3 TABLESPOONS Tahini
3 TABLESPOONS Beetroot juice
7-10 Tbsp Cumin
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS frozen peas
1 TABLESPOON Sesame seeds

Directions

1
Crush the corn a little with a blender or a mixer, but not too much, individual grains should remain whole.
2
Preheat the oven to 190 degrees (fan oven 160 degrees).
3
Put the flour with baking powder, yeast flakes, chilli, the corn mass, the oil, the mustard and the water into a large mixing bowl. Mix with a large spoon to an elastic dough, knead with your hands.
4
Pour the dough into a muffin baking tray. It is even better with coloured paper cups, otherwise grease the muffin tin with a little oil. Bake the muffins for about 20 minutes.
5
In the meantime, mash the chickpeas with lemon juice, tahini and beetroot juice until a pink cream is obtained. Season to taste with cumin, 1 tsp salt and pepper and pour into a large piping bag.
6
Place in the refrigerator.
7
Heat the peas with a little oil in a small pan. Decorate the cooled corn muffins with the pink cream and sprinkle with peas and sesame seeds.