Father’s Day Treats


Father’s Day is right around the corner! Fancy making your dad a batch of cupcakes for the special day? We have got you sorted! The key to any dad’s heart is through his stomach; you can try one of these tasty Father’s Day cupcake or muffin recipes. And whether your dad loves sweet or savoury cupcakes, these exotic and unusual dessert ideas are worth a try this weekend to show him how much you love! He is sure to appreciate the heartfelt creations. Here are a few Cupcake recipes by Chef Maneet to pamper your daddy dearest!

Seekh Kabab Muffins 
(Topped with creamy mint cilantro mashed potatoes)


  1. 1 tablespoon olive oil
  2. ½ cup finely chopped onion
  3. 1 teaspoon finely minced garlic
  4. 1 ½ pounds keema (minced lamb)
  5. ½ cup soft fine bread crumbs
  6. ½ cup chopped red onions
  7. 1 green chillie, chopped
 1 large egg, beaten

  8. ½ teaspoon ginger paste

  9. ½ teaspoon garlic paste

  10. ½ teaspoon ground black pepper

  11. ¾ teaspoon salt

  12. 1 teaspoon garam masala

  13. ½ tsp kashmiri mirich

  14. ½ tsp roasted cumin powder

  15. 1 tbsp chopped mint leaves

  16. 1 tbsp chopped cilantro leaves

  17. 1 tsp chaat masala


* Heat the oven to 350°.
* Lightly grease 12 muffin cups or spray them with nonstick cooking or baking spray.
* Combine all of the ingredients.
* Pack the meat mixture into the prepared muffin cups. 
* Bake the meatloaf muffins for 20-30 minutes, until done.

For Mashed Potato Frosting:

* 4 cups cubed peeled potatoes

* 1/2 cup heavy whipping cream

* 1/4 cup sour cream
3 tbsp butter

* 1/2 tsp sea salt

* 1/4 tsp black pepper

* 2 tbsp mint chutney


 To make the mashed potatoes place potatoes in a pan; cover with water. Add a pinch of salt and bring to a boil; cover, reduce heat and simmer 10 minutes or until tender. Drain. Put potatoes into a ricer for best results (or mash). Return potato to pan. Add heavy whipping cream and remaining ingredients; stir with a spoon to desired consistency, then add the mint chutney and whip well with a whisk. If they are not creamy enough for you, add up to 1/4 cup more cream or milk (although they need to be stiff enough to pipe on top).

Wasabi-Ginger Sesame cupcake



* ¼ cup all-purpose flour
* 1 teaspoon baking powder

* ¼ cup wheat germ

* 1 ½ tablespoons ground ginger
* ½ teaspoon salt

* 4 ounces unsalted butter
* ¼ cup sugar
* 3 eggs, separated
* 1 teaspoon vanilla extract
* 4 tablespoons light cream

* Pinch salt
* Wasabi
Cream Filling:
½ pound whipped cream cheese
* 1 tablespoon fresh wasabi paste

Ginger Sesame Cream:
* 1 pound heavy cream
* 3 tablespoons black and white sesame seeds, mixed

* 1 teaspoon ground ginger

* 1 teaspoon fresh lemon juice
* 12 wasabi peas, for garnish
 pickled ginger for garnish

For the cupcakes: Preheat the oven to 325 degrees F. Line a cupcake or muffin pan with 12 regular-size cupcake liners. Sift the flour, baking powder, wheat germ, ground ginger and salt into a medium-size bowl. Cream the butter and sugar together. Scrape down the sides of the bowl then add the vanilla and one egg yolk at a time, scraping down the sides of the bowl after each addition. Add the flour mixture in a steady stream. Slowly add the cream. In a separate, grease-free bowl, whisk the egg whites with an electric hand beater and a pinch of salt until they form stiff but moist peaks. Gently stir into the batter by hand with a spatula until no whites are visible. 
Fill the cupcake liners half full with batter and bake until they are golden and spring back when touched—about 30 minutes. Cool the cupcakes in their pan for five minutes before transferring to a cooling rack.

For the wasabi cream filling: Whip the cream cheese and wasabi paste by hand with a metal spoon in a small bowl. Cover until ready to use.

For the ginger-sesame cream topping: whip the heavy cream with 2 1/2 tablespoons of the sesame seeds and 3/4 teaspoon ginger. Add lemon juice and a pinch of salt.

To assemble: Remove and discard the center of each cooled cupcake using an apple corer. Pipe the wasabi filling into each cavity until level with the top of the cake. Finish with piping the cupcakes with the ginger- sesame cream.

Chili Chocolate Curry Peanut Cupcake

For the Cupcakes:

  1. 8 tablespoons (1 stick) unsalted butter, cut into 4 pieces

  2. 2 ounces bittersweet chocolate, chopped
 ½ cup (1.5 ounces)
  3. Dutch-processed cocoa powder

  4. ½ tsp chili powder

  5. ½ tsp sambar powder

  6. ¾ cup (3.75 ounces) all-purpose flour

  7. ½ teaspoon baking soda

  8. ¾ teaspoon baking powder

  9. 2 eggs
  10. ¾ cup (5.25 ounces) granulated sugar

  11. 1 teaspoon vanilla extract
  12. ½ teaspoon table salt

  13. ½ cup (4 ounces) sour cream
For the Peanut

Butter Frosting:

  1. 1 cup confectioners’ sugar

  2. 1 cup creamy peanut butter

  3. ½ tsp chili powder

  4. ½ tsp sambar powder

  5. 5 tablespoons unsalted butter, at room temperature

  6. ¾ teaspoon vanilla extract

  7. ¼ teaspoon kosher salt

  8. ⅓ cup heavy cream

  9. Roasted salted peanuts for garnish


1. Adjust oven rack to lower-middle position and preheat to 350 degrees F. (If you are using a non-stick muffin pan, heat the oven to 325 degrees F.) Line standard-size muffin pan with baking cup liners.

2. Combine butter, chocolate and cocoa in a medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. Alternately, you can microwave the mixture at 50% power, stirring every 30 seconds until completely melted. Set aside to cool until just warm to the touch.

3. Whisk flour, chili powder, sambar powder, baking soda and baking powder in small bowl to combine.

4. Whisk eggs in second medium bowl to combine. Add sugar, vanilla and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of the flour mixture over the chocolate mixture and whisk until combined. Whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogeneous and thick.

5. Divide the batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.

6. Cool cupcakes in muffin pan on wire rack until cool enough to handle—about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing— about 30 minutes.

To make the Peanut Butter (signature) Frosting: Place the confectioners’ sugar, peanut butter, butter, chillie powder, sambar powder, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on low-medium speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Sprinkle with salted roasted peanuts.

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