Spicy chocolate curry cupcakes
So, a bottle of wine down, I’d been baking cakes all night and didn’t fancy stopping. I fancied making chocolate cupcakes, but I’d already made a chocolate red velvet cake (for Lytton’s 1st birthday party)… so I knew I wanted to mix it up a little. “SPICE!”, said my drunken brain. “You like chilli chocolate, don’t you! Spicy cupcakes”! I knew I had seen a recipe for spicy chai cupcakes before, but couldn’t be bothered to find it. Therefore I simply decided that I’d use a standard chocolate cupcake mix and… just add what I normally put in my curries.
RECIPE FOLLOWS:
250g self raising! flour
250g sugar
50g cocoa
100g butter (think I used a bit more “for luck”)
320ml milk (i remember this quantity in cups though rather than ml, it’s 1.5 US cups which I think is 320ml if you want to measure)
1 tbsp chilli powder
1.5 tbsps cumin
1.5 tbsps or maybe 2 tbsps garam masala
1 tbsp coriander
2 x eggz
This gives you a moist and springy chocolate cake and is a piece of p1ss. Cooking instructions = put everything apart from the eggs into a bowl, mix until incorporated. Then add the eggs and mix a bit more. Then cook for approx 15-20.
The recipe on it’s own gives you a really lovely moist gooey chocolate cupcake – if I were doing this again I’d probably use a drier more fairy cake like version. I think these worked quite well – I made “miniatures” which suffered a bit from being too moist, not so much of a problem with the full sized version.
These cakes are definitely INTERESTING! People commented on the chilli heat which really came through after the first couple of bites. “Gingerbread but without the ginger?? And with chocolate??” was another comment. It’s strange, they didn’t taste “spicy” per se… they tasted “curryish”… but yet it worked! I think if I were trying these again perhaps I’d leave out the coriander – I think something was rounding out the flavours a bit (I sort of know what I mean by this) – sort of blunting the spice AND chocolate elements. I’d do this again with a drier cupcake mix and tweak the spice levels. And maybe with less than a bottle of wine inside me slowly pickling my guts.
Oh, icing! I did ice a few of these with a simple cream cheese icing with added poppyseeds for a bit of bite. It was nice – we thought maybe a citrusy icing could work well next time. I’m not sure where I stand on cream cheese icing, it’s nice and all but it’s never really SOLID enough! But your traditional buttercream would be a bit too much! Next time I think it will be whipped icing sugar and some… lime juice? This is putting the spice element over towards Mexico rather than India…
ANYWAY! As experiments go I think this was quite successful and recommend that curry and cake lovers join me by raiding their spice cupboards :)
Edit: am very pleased to see someone else has been mad enough to try making these themselves! Anyone else?? :)
Sarah in FT /Pumpkin Publog • baking • 2,631 views
Maybe a kind of mango icing for a lassi “flava”?
These were nice!!
I will warn you that the quantities given are “sort of what I remember putting in” as in I remembered them seeming about right. Those are the proportions you want anyway. It will look INCREDIBLY LIQUIDY but it’s alright.
I have been fancying mango lassi for ages (well, until the illness stopped me wanting any food at all!) – will feel better soon and then all lassi all the time. TAYYABS.
Thanks for the compliment! They were strange! But good, I think!
I wish I’d been allowed the chance to try these, grrrr.
I’ll make some more soon, maybe incorporating Tom’s mango lassi idea a bit more. And perhaps keep the lid on the container.
also U&K —
i. something that puffs indelible purple food dye in the hair of malefactors
ii. mantrap face-grabby jack-in-the-box device for those who open the lid unwarily or with evil intent
iii. petard (<– cupcake-shaped bomb ), attached to hoist
“cuptard”
Your search – “hoist on your own CUSTARD” – did not match any documents.
I tried a variation on this using a ginger bisuits recipe (this one) – I figured ginger = almost halfway to a curry already so less of a culture shock. I used half as much cumin & half as much coriander as ginger, a pinch of cinnamon and a pinch of chilli powder. Also made some plain ginger ones as a control.
Was pretty successful, the main problem being the original recipe is obviously too stingy with the ginger, so the cumin and coriander were the dominant notes. Chilli was only noticeable as a sensation in the back of the mouth after eating a whole cookie, which was IDEAL imho.
Did I put garam masala in as well? Can’t remember.
Ooh Ledge that sounds like a smashing idea, I should give that a go, but I seem to be made of fail when it comes to biscuits these days.
YUCK IT TASTE LIKE TATTEY