Chili-chocolate cupcakes
I love picnics. For a good while now I’ve tried to keep an eye out for recipes fit for all the picnics I will have this summer. To celebrate the warm weather I will definitively make these extra chocolaty cupcakes with a tang of chili (could even be more)… mmm…
Preparation Time:20 minutes
Cooking Time:20 minutes
Level of Difficulty:Easy
Servings:18 small cupcakes
Ingredients
- 50g butter
- 2 organic eggs
- 250ml brown fairtrade sugar
- 1 tsp vanilla sugar
- 1/2 medium sized red chili chopped finely
- (This is very mild, use more chili if you
- want. Note that small chilies are stronger)
- 125ml organic wheat flour
- 1 tsp baking powder
- 50g chopped almonds
- And the icing...
- 200g soft cheese (like Philadelphia)
- 1 lime, the grated peel and the juice
- 5 tbsp icing sugar
- +cupcake cases
Method
- Melt the butter in a small saucepan at a low temperature, then add the chocolate, broken in pieces. Let the chocolate melt and toss in the chopped chili. Beat the eggs and sugar until it’s a white foam, then stir in the melted chocolate. Gently add the dry ingredients. Arrange cupcake cases on your baking tray. I used them doubled to make them sturdier. A heaped table spoon was a good amount for one case. Bake the cupcakes for about 20 minutes, take them out and let them cool. Prepare the icing. When the cakes are room temperature they can be decorated. Apply the icing using a spoon or a knife, or a pastry bag if you have one.
