I figured a lot of bakers would go for chili & chocolate. While I love both of them (who would've guessed with the blog name :p) and their combination is brilliant, I found it a bit too ordinary, so I decided to go for something different... mango.
Having travelled to Indonesia in the first months of this year, I have very fond memories of mango (mostly unripe) combined with hot chilies. Just the taste of it makes me want to go back asap!
As a happy coincidence I'm house sitting my uncle and aunts house, while they are on holiday in Indonesia (my parents live there, so that explains our sudden eagerness of visiting that far away country...). I bet they'll be surprised to find some tiny cuppies in their freezer when they come home. I think they need something like this to eat when they're checking out all the pics they took. :)
Enough said, let's move on to the recipe:
Mini mango&chili cuppies
Makes 12 minis, or 4 normal sized ones
Ingredients for the cupcakes
1 1/2 chilies, deseeded (I don't mind the heat, but seeds in my cupcake are disgusting) and finely chopped
2 tablespoons unsalted butter, at room temperature
1/4 cup blitzed up mango (either really ripe and sweet fresh one, or canned)
2 tablespoons coconut milk
1/4 cup sugar
1/2 cup all purpose flour (tastes better than wholewheat in these cuppies), sifted
1/8 teaspoon salt
1/8 teaspoon salt
1/8 teaspoon baking soda
1/2 teaspoon baking powder
Ingredients for the decoration
1/2 cup blitzed up mango (either really ripe and sweet fresh one, or canned)
1 tablespoon sugar
1 teaspoon cornstarch
1/2 chili, deseeded and cut into strips
1/2 cup blitzed up mango (either really ripe and sweet fresh one, or canned)
1 tablespoon sugar
1 teaspoon cornstarch
1/2 chili, deseeded and cut into strips
Place a rack in the center of the oven and preheat it to 170ºC (350ºF). Line your muffin pan with paper liners, or use silicone cuppies like me and don't bother about it.
Put a little of the butter in a pan and fry the chilies until soft. This gives the chilies an extra kick and makes sure the pieces are soft. When making normal sized cupcakes this is probably not necessary, but in mini ones (less baking time...) I recommend it, because I don't like crunchy chili in a cupcake.
Combine chilies, butter, mango and coconut milk in a small bowl, whisk to mix (don't worry about butter lumps, they'll vanish later on).
Place sugar, flour, salt, baking soda and baking powder in a medium-sized mixing bowl and blend well. Add the wet ingredients and beat with either a mixer or a strong whisk. I was too lazy to clean the whole stand-mixer, so I just used the whisk that was already dirty anyway, worked fine...
Forget about scraping your bowl and beating the heck out of the batter (why do baking instructions always tell you to do that?!). As soon as it looks good, put a tablespoon of batter (or about 3/4 full) into each cup.
If your using a big muffin pan to bake only 4, make sure you fill the rest of the cups halfway with water. This will keep them from scorching.
Now for the fun part, bake the mini cuppies for about 10, the big ones for about 20 minutes. Stop yourself from opening the oven door halfway through (I know they smell good, but who wants sunken cupcakes?!). Don't forget to check for doneness (the old toothpick-trick) before taking them out of the oven.
Place the cupcakes (in the pan) on a wire rack and let cool for 10 minutes (or if you're like me, you just grab one and eat it straight away, burning your fingers while you're at it). Then remove them from the pan and let them cool completely.
Put a little of the butter in a pan and fry the chilies until soft. This gives the chilies an extra kick and makes sure the pieces are soft. When making normal sized cupcakes this is probably not necessary, but in mini ones (less baking time...) I recommend it, because I don't like crunchy chili in a cupcake.
Combine chilies, butter, mango and coconut milk in a small bowl, whisk to mix (don't worry about butter lumps, they'll vanish later on).
Place sugar, flour, salt, baking soda and baking powder in a medium-sized mixing bowl and blend well. Add the wet ingredients and beat with either a mixer or a strong whisk. I was too lazy to clean the whole stand-mixer, so I just used the whisk that was already dirty anyway, worked fine...
Forget about scraping your bowl and beating the heck out of the batter (why do baking instructions always tell you to do that?!). As soon as it looks good, put a tablespoon of batter (or about 3/4 full) into each cup.
If your using a big muffin pan to bake only 4, make sure you fill the rest of the cups halfway with water. This will keep them from scorching.
Now for the fun part, bake the mini cuppies for about 10, the big ones for about 20 minutes. Stop yourself from opening the oven door halfway through (I know they smell good, but who wants sunken cupcakes?!). Don't forget to check for doneness (the old toothpick-trick) before taking them out of the oven.
Place the cupcakes (in the pan) on a wire rack and let cool for 10 minutes (or if you're like me, you just grab one and eat it straight away, burning your fingers while you're at it). Then remove them from the pan and let them cool completely.
For the 'decoration' put the mango, sugar and cornstarch in a pan and cook until it is reduced a bit and starts to look like a thick syrup. Spoon on top of the cupcakes and let cool a bit (the syrup gets really hot, and you don't want anyone to burn their lips). Decorate with a couple of chili-strips and tuck in.
To make these babies vegan, just use a vegan-friendly shortening instead of butter.
Everyone who's eager to vote for the best chili cupcake (though choice, they're all good!), can do so at No one puts cupcake in a corner. Voting starts 31st of August.
To make these babies vegan, just use a vegan-friendly shortening instead of butter.Everyone who's eager to vote for the best chili cupcake (though choice, they're all good!), can do so at No one puts cupcake in a corner. Voting starts 31st of August.
Prizes to be won are an artprint by Cakespy, an apron from Jessie Steele, a cupcake-courier, a book from Taste of home, a copy of Hello, cupcake! and the complete line of head chefs from Fiesta products. You know you want all of them, so join the competition!!!
1 opmerking:
Your cupcake looks great, please be sure to submit it, via email with your recipe to the IronCupcakeEarth@wi.rr.com address to be considered for the vote. Yeah! Good Job!
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