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Chocolate-chilli Cupcakes

April 22, 2008

I had to bake this for some Spanish-themed party. AWESOME! La fiesta de español. Anyway baking this was really fun because firstly, they were easy, and secondly, I love vibrant colours! Me gustaria mas tarta de chocolate de chili, por favor. 

See, the first reaction I got from people was “EEYUCK” when they heard chocolate chilli. Hah!! I just love to rub it in their faces that its SOO NOT YUCK. In fact, it’s really really yummy! Take that, boring people. HAHA! Okay sorry, I got carried away with gloating.

HAHH!!!

Okay sorry..

Get the recipe here:

1) Buttercream frosting

Ingredients:
1 cup butter, softened
6-8 cups icing sugar
1/2 cup milk
2 teaspoon vanilla extract
food colouring

Directions:
1. Mix butter, FOUR (4) cups of sugar, milk and vanilla until smooth and creamy.
2. Gradually add remaining sugar, 1 cup at a time (not necessary to add all) until you get the consistency that you want. (more sugar –> stiffer frosting).
3. Beat for about 2 minutes.
4. Divide into portions and add food colouring that you desire. Mix well.

Note: It’s better to use gel colouring, instead of liquid ones, because liquid ones make the frosting softer and harder to work with.Gel colourings are more intense, so be careful.

2) Chocolate chilli cupcakes

Ingredients:
1 cup butter,softened.
1 cup castor sugar
1 1/2 cups self raising flour
4 tbsp cocoa powder
1 tsp baking powder
4 eggs
2 tsp chipotle chili powder (or cayenne chili powder)
1/2 cup semisweet chocolate chips

Directions:

1. Preheat oven to 170 deg Celcius. Combine all cupcake ingredient, except choc chips, in a large bowl and beat with an electric mixer until smooth, about 2-3 mins. STIR in the choc chips.

2. Spoon the batter into the cups. Bake for 20 mins or until toothpick comes out clean. Remove from the oven and cool.

3. Frost with buttercream frosting.

Makes about 50 (or wassit 100?? — Sorry, can’t remember) mini cupcakes.

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