Last weekend, Highland Angel attended a fabulous Mexican dinner party with chilli con carne, frozen margaritas and a pinata for afters! Responsible for bringing dessert, we decided to experiment with some fiesta flavours - here's how we got on...
*Coconut and Lime Cupcakes*
Ingredients (makes 12 cakes)
- 190g plain flour
- 1.5 tsp baking powder
- 0.25 tsp salt
- 200g caster sugar
- 120ml virgin coconut oil
- 3 tbsp lime juice
- 0.5 tbsp lime zest
- 1 tsp vanilla extract
- 2 eggs
- 110g cream cheese
- 4 tbsp virgin coconut oil
- 0.5 tbsp lime juice
- 0.5 tbsp lime zest
- 200g icing sugar
- 75g desiccated coconut
- Preheat the oven to 180C (Gas 4). Combine the flour, baking powder and salt.
- In a large bowl, combine the sugar and coconut oil. Beat on a medium heat until light and airy. Add the lime juice, lime zest and vanilla. Add the eggs one at a time, beating well after each addition.
- With the mixer on a low speed, add the flour mixture one third at a time, beating only until the last flour is added - do not over mix.
- Pour the mixture into your tin or cake cases and bake for 20 to 25 minutes.
- For the icing, beat the cream cheese and coconut oil until combined and creamy.
Mix in the lime juice, lime zest and then gradually stir through the icing sugar. Ice the cupcakes.
- For the coconut topping, stir and cook the coconut in a medium non-stick frying pan over a medium heat until lightly toasted and golden brown. Once cool, top the cupcakes with the coconut, pressing lightly.
Ingredients (makes 12 cakes)
- 175g unsalted butter
- 140g light muscovado sugar
- 2 large eggs
- 2 tbsp golden syrup
- 225g self-raising flour
- 115g dark chocolate, melted
- 2 red chillies, de-seeded and finely chopped
- 175g dark chocolate (above 70% cocoa solids)
- 2 tbsp dark muscovado sugar
- 150ml soured cream
- chopped chillies to decorate
- 200g caster sugar
- 120ml virgin coconut oil
- 3 tbsp lime juice
- 0.5 tbsp lime zest
- 1 tsp vanilla extract
- 2 eggs
- 110g cream cheese
- 4 tbsp virgin coconut oil
- 0.5 tbsp lime juice
- 0.5 tbsp lime zest
- 200g icing sugar
- 75g desiccated coconut
Directions:
- Preheat the oven to 180C (Gas 4). Combine the flour, baking powder and salt.
- In a large bowl, combine the sugar and coconut oil. Beat on a medium heat until light and airy. Add the lime juice, lime zest and vanilla. Add the eggs one at a time, beating well after each addition.
- With the mixer on a low speed, add the flour mixture one third at a time, beating only until the last flour is added - do not over mix.
- Pour the mixture into your tin or cake cases and bake for 20 to 25 minutes.
- For the icing, beat the cream cheese and coconut oil until combined and creamy.
Mix in the lime juice, lime zest and then gradually stir through the icing sugar. Ice the cupcakes.
- For the coconut topping, stir and cook the coconut in a medium non-stick frying pan over a medium heat until lightly toasted and golden brown. Once cool, top the cupcakes with the coconut, pressing lightly.
*Chocolate Chilli Cupcakes*
Ingredients (makes 12 cakes)
- 175g unsalted butter
- 140g light muscovado sugar
- 2 large eggs
- 2 tbsp golden syrup
- 225g self-raising flour
- 115g dark chocolate, melted
- 2 red chillies, de-seeded and finely chopped
- 175g dark chocolate (above 70% cocoa solids)
- 2 tbsp dark muscovado sugar
- 150ml soured cream
- chopped chillies to decorate
Directions:
- Preheat the oven to 180C (Gas 4). Beat the butter and sugar together until creamy.
- Gradually mix in the eggs and stir in the golden syrup, flour, melted chocolate and chillies.
- Spoon into paper cases and bake for 20 minutes, until firm to the touch.
- For the icing, chop or break the chocolate into small pieces and melt in a bowl over steaming water. Remove the bowl from the heat and beat in the sugar until dissolved, followed by the soured cream.
- Spread the frosting over the cupcakes and decorate with chillies.
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