Wednesday, February 2, 2011

My Sister Makes Me Hungry.

My sister's baking blog Fat Bottom Cupcakes always leaves me extremely hungry. Her recipes and the pictures that follow are amazing and she is always whipping up yummy new treats for me to drool over. Her most recent post is for Spicy Chocolate Cupcakes and I feel as a decent human being that I must share this with you. 

I've posted her recipe and the awesome pictures! She is a member of the Daring Bakers Club which is an exclusive baking community. I am so proud of her and her freakish baking talents. Definitely check out her blog for great recipes and baking tips, you will not be disappointed.

Here's the recipe for her Spicy Chocolate Cupcakes.

spicy chocolate cupcakes

well, i know the weekend is basically over, but here's a sweet and spicysunday treat for you all... yummy fragrant cinnamon and vanilla bean cupcakes topped with a sugary-spicy chile chocolate buttercream... this was such a nice little pick me up today since i felt like i was dragging... well... that and the double espresso that accompanied it :)cinnamon vanilla cupcakes:

dry ingredients:
1 1/4 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

2 tsp. cinnamon
8 tbsp (1 stick) melted butter
1 cup sugar
2 large egg whites
1 tsp vanilla extract, or 1/2 vanilla bean

1/8 cup vanilla nonfat yogurt
1. preheat oven to 325°F and prep cupcake tins with paper liners
2. sift together flour, baking powder, baking soda, and salt and cinnamon and set aside.
3. in mixer, beat together melted butter and sugar until combined, then add egg whites and beat until mixture is smooth and light, and then add in vanilla.
4. add flour mixture in two additions, alternating with the yogurt.
5. bake for 20-25 minutes, until cupcakes are barely golden on top, remove from oven, let cool in tins for 10 minutes, then cool on wire rack

chocolate chile buttercream

1 stick butter, softened
2 cups confectioners' sugar, sifted
1/4 cup heavy cream
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
1 teaspoon 
ancho chile powder
1/2 teaspoon cayenne pepper
3 ounces bittersweet chocolate, melted and cooled

1. in a standing mixer fitted with a paddle, beat the butter until creamy
2. at low speed, beat in the confectioners' sugar, increase the speed to high and beat until fluffy, scraping down the side of the bowl, about 2 minutes longer
3. at low speed, beat in the cream, vanilla, cinnamon, 
ancho chile powder and cayenne, then gradually beat in the bittersweet chocolate
4. scrape down the side of the bowl and the paddle, increase the speed to medium-high and beat until light, 3 minutes longer

happy baking everyone :)

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