Small tempeh and button mushroom cupcakes (fish-free)

Name: Small tempeh and button mushroom cupcakes (fish-free)
Prep time: 10 min
Yield: 2 servings
Ingredients: 60 g tempeh; 80 g button mushrooms; 50 g rice flour; 30 g raspberries; 1 tbsp olive oil; 3 g vanilla; 1 piece silken tofu

A fish-free recipe suitable for baby 12-36 months with allergies. Made with tempeh and button mushrooms. SAFETY: all ingredients are guaranteed fish-free.

10 min
Prep: 0 min
Cook

Ingredients

60 gtempehAlternative: chickpeas
80 gbutton mushroomsAlternative: zucchini
50 grice flourAlternative: brown rice
30 graspberriesAlternative: watermelon
1 tbspolive oilAlternative: rapeseed oil
3 gvanillaAlternative: mint
1 piecesilken tofuAlternative: 2 tbsp apple compote

Preparation steps

1. Safe ingredient preparation (tempeh mushroom cupcakes)

14 min

CHECK that ALL ingredients bear the Fish-Free label
Cut the tempeh into 2-3 cm pieces suitable for baby
Cut the button mushrooms into regular 1.5 cm cubes
Mix the rice flour with water to make a smooth batter
Wash the raspberries carefully (cut in half if large)
Take all ingredients out 20 min before (room temperature)

Cutting boardParing knifeKitchen scaleMixing bowlSteamer pot

Keep an eye on

Do NOT buy a product without reading the label
Do not cut too large: choking hazard
Do not leave tough mushroom stems
Do not give whole raspberries to under 24 months
Do not add salt: baby's immature kidneys
⚠️ NEVER serve a product that may contain hidden fish

Texture tip

Cut ALL pieces the same size for even cooking
For 12-18 months: thinner pieces (1 cm)
Test cooking with a fork: mushrooms should be melting-tender
KEEP PACKAGING of sensitive products to prove fish-free
Check LABELS even for 'obvious' products (e.g. tempeh mixes sometimes contain fish derivatives)
Take out 30 min before for better incorporation

2. Assembly and shaping

9 min

Crumble the cooked tempeh in a large bowl
Add the button mushrooms mashed into a smooth purée
Fold in the rice flour batter and halved raspberries
Add the binder (silken tofu)
Pour in the olive oil and half of the vanilla
Mix with a wooden spoon
Adjust the texture (rice flour if too sticky)
Shape the cupcakes with oiled hands
Place in cupcake molds

3. Cooking (baked)

17 min

Preheat the oven to 180°C fan
Lightly oil the cupcake molds
Arrange the cupcakes leaving 2 cm between each
Bake in the middle of the oven for 15 min
Check cooking halfway through
Remove when cupcakes are golden
Let cool 3-4 min
Test the temp with a finger: warm
Serve immediately

4. Safe serving

6 min

Prepare a fresh raspberry garnish
Arrange the warm cupcakes on baby's plate
Add small raspberry pieces around
Show how to pick up the cupcakes
Serve warm
Watch baby during the meal
Monitor allergy signs (rash, swelling)
Put leftovers in the fridge

Baby plateSmall bowl + suction cup