With all this baking (that should really read: 'eating of baked goods') I sometimes wonder that my diet should be based less on cakes and more on erm, vegetables for example.
When I have these moments I panic. And as a result I have a graveyard of half-used vitamin bottles and a dusty archive of magazine recipe clippings with titles such as 'low-fat, low-calorie, low-sugar, low-fun* weekday meals'.
I have half opened packs of all manner of seeds, pulses, lentils and dried beans, with use by dates from the last century.
I have a panic-bought ginormous jar of Omega 3 supplements, hurriedly bought one afternoon in Holland and Barrett when I realized I couldn't remember the name of Postman Pat's cat any longer.
Then I had a brain-wave (Ha! Those Omega 3 must have worked!).
I could incorporate healthy stuff into my baking! See for example this post on healthy chocolate pots a few weeks back. Brilliant.
And this week's healthy-ingredient-in-a-bake happens to be chilli, which also happens to be this month's We Should Cocoa ingredient, chosen by Chocolette from Chocolate Log Blog. And the health benefits? Apparently, the capsaicin (which gives the chilli the kick) has anti-bacterial, anti-carcinogenic, analgesic and anti-diabetic properties. Phew!
Chilli Chocolate Cupcake Bites
(for twelve mini-cupcakes)
50g good quality dark chocolate
55g unsalted butter at room temperature
50g caster sugar
50g light brown sugar
70g plain flour
half a teaspoon bicarbonate of soda
half a tsp pure vanilla extract
For the chilli chocolate icing
50g dark chilli chocolate (for example, Lindt)
50g unsalted butter at room temperature
75g icing sugar, sifted
For the chilli pepper decoration:
Red regal icing (ready made)
Green regal icing (ready made)
Red giltter (optional)
1. Preheat the oven to 170C/150C fan/Gas Mark 3 and line a 12 hole mini muffin tin with paper cases
2. Melt the chocolate in a pyrex bowl over a small pan of boiling water, then set aside
3. Cream the sugars and butter together until pale and fluffy. Add the eggs, one at a time, mixing well.
4. Fold in the melted chocolate
5. Sift the flour and bicarb and gently fold into the creamed butter mix until well combined
6. Add the vanilla and buttermilk until just well combined
7. Fill the cases three quarters full and bake for 10-15 minutes or until they spring back to touch. Cool on a wired rack
8. To make the icing: melt the chocolate in a pyrex glass bowl over a small pan of boiling water and allow to cool
9. Cream the softened butter with the icing sugar until soft and creamy. Add the cooled melted chocolate and beat for the further minute or so until combined
11. Spoon, spread or pipe the icing on top of the cakes. Decorate with the chilli pepper decorations
- Another recipe for a similar style chilli cupcake can be found in 'Cox, Cookies and Cake' (Mexican Chocolate Cookies)
- * I may have made up the 'low-fun' bit...
- PS: Is it just me or do my chillis look a little like red carrots?? Be honest, I won't be offended.