Spicy Tempeh Poke with Beetroot and Quinoa Salad
"This vegan poke is such a colourful and vibrant dish, full of fresh vegetables and subtle spice and...
For the cupcakes:
115g yellow polenta
115g plain flour
2 tsp baking powder
3 Tbs sugar
A pinch of salt
240mL whole milk
50g unsalted butter, melted
For the icing:
115g basil pesto
350g cream cheese, softened
12 cherry tomatoes
Preheat the oven to 175 C.
Place 12 paper baking cases into a muffin tin.
In a medium bowl, stir the dry ingredients. Beat the eggs, milk and butter in a large bowl with an electric whisk until combined. Add the flour mixture to the egg mixture, and stir until just combined.
Spoon the batter into the cases. Bake for 20 minutes. Remove tin and cool for 5 minutes. Then remove the cupcakes and cool on a rack.
For the icing, beat the pesto and cream cheese with an electric whisk until smooth and creamy. Smear the icing onto the cooled cupcakes and top with the cherry tomatoes.
Store without icing in an airtight container for up to 3 days, or freeze for up to 3 months.
From '500 Cupcakes' by Fergal Connolly & Judith Fertig, published by New Holland.