Dessert
Cupcake Recipes
Looking for a new dessert recipe? Try our Chili Spice Cupcakes. This cupcake recipe pairs with Champagne and Sparkling wine. Enjoy!
Chili Spice Cupcakes
Servings12 servings
Prep Time12 minutes
Cook Time20 minutes
Ingredients
- 2small fresh chiliesor 1 teaspoon dry red chili flakes
- 2each eggs
- 4oz buttersoftened
- 1cup superfine sugar
- 1/2cup milk
- 2cups self-raising floursifted
- 1teaspoon vanilla extract
- 3 1/2oz dark chocolate pieces
- 1tablespoon cocoa powder
- 1teaspoon cinnamon
Topping
- 3 1/2oz dark chocolatechopped
- 2/3oz buttersoftened
- 1/3cup heavy cream
- reamining chili-infused water
- cinnamon for dusting
Instructions
- Preheat the oven to 160°C/350ºF. Line a 12-cupcake pan with cupcake papers. Slice chilies down the center and remove seeds - place the chilies in a cup with 1/4 cup of hot water to soak for 10 minutes. In a medium-sized bowl, lightly beat the eggs add butter and sugar, mix until light and fluffy.
- Add milk, flour and vanilla, and stir to combine. Add the chocolate, cocoa powder, cinnamon and half the chili-infused water, and combine. Beat with an electric mixer for 2 minutes, until light and creamy.
- Divide the mixture evenly between the cupcakes. Bake for 18-20 minutes until risen and firm to touch. Cool for a few minutes and then transfer to a wire rack. Let cool completely before icing.
Topping
- Combine the chocolate and butter in a medium-sized saucepan over medium heat. As the mixture begins to melt, reduce heat to low, stirring constantly, until melted. Remove from heat, add cream and remaining chili water and stir. Rest for 10 minutes; the mixture will be firm and velvety in consistency.
- Put in a piping bag with a small plain nozzle and pipe on each cupcake. Dust with cinnamon.
Recipe Notes
Pairs with Champagne and Sparkling wine.
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