Red Chili Chocolate Cupcakes.
Oh my! What a taste adventure. Here is a not-to-be missed recipe for anyone with a palate craving heat and sweetness in one mouthful. The recipe comes from the new cookbook, Flex APPEAL authored by to of our favourite culinarists – Nettie Cronish and Pat Crocker.
These cupcakes are very, very good. So good they are officially part of our afternoon tea menus. Her Ladyship (that would be me!) recommends an orange pekoe or a Darjeeling tea paired with these cupcakes.
So without further ado, the recipe.
Red Chili Chocolate Cupcakes
150 gr milk chocolate bar
2 tablespoon finely diced red chilies (stem, seeds and membrane removed)
1/4 cup dried cherries
1 1/2 cups all-purpose flour
1/2 cup unsweetened cacoa powder
1 teaspoon baking powder
1/2 teaspoon sea salt
3/4 cup granulated sugar
1/2 cup canola oil
1 cup whole milk
1 1/2 teaspoon pure vanilla extract
Preheat oven to 400 degrees F
In a medium bowl, coarsely grate the chocolate. Add the finely diced chilies and cherries. Stir together and set aside.
In a large bowl, sift flour, cacao, baking powder, salt and sugar. Add chocolate-chillii mixture. Stir together.
In a medium bowl, beat eggs with oil with a whisk until well blended. Gradually add milk and vanilla. Whisk until foamy.
Pour the wet ingredients into the dry ingredients and stir until just combind.
Spoon the mixture into muffin cups, lighly oiled, filling each cup two-thirds full.
Bake for 20 minutes. Allow to cool. Enjoy!