Okay! I finished my entry in Iron Cupcake in the nick of time, as I thought the deadline was the 31st – whups!
This month the challenge was to make a cupcake with chili pepper, and we were competing to win AWESOME stuff from great shops like Cakespy, Jessie Steele Aprons, Cupcake Courier, and Taste of Home. Wish me luck! However, I already got super great stuff, so really? I’m just glad to have made some tasty cupcakes =)
I made Chili-Coated Mango Cupcakes with Chili-Lime Frosting for a Mexican twist on cupcakes – again. Yep, again, I’m from Texas. Liz over at Things I Love About Austin made these cupcakes about six months ago and I swear, I wake up dreaming of them. I made them with eggs this time (local, humanely raised, and organic, of course), and rather than mango pulp I used mango puree. But the true secret?
I sprayed down my cupcake papers and coated the inside with a mixture of about 1/2 c sugar to 1 tsp dried ancho chili powder. Have you ever had a mango coated in chili-sugar? You should. It’s great.
Yum!
This is how they looked out of the oven:
For the frosting, I just used a basic butter icing and added more dried ancho chili powder, lime zest, and a little lemon oil for some extra citrus flavor.
I topped them with more chili-sugar and some more of that lovely blue margarita salt – gorgeous!
Sam approves.
Look how fluffy!
AND NOW! If you’d like to vote for my delicious cupcakes to win this month’s challenge, visit No One Puts Cupcake in a Corner and tell ‘em how you feel!
yummy!
I love the sugar coated cupcake liner idea! It’s like sugaring ramekins for sweet souffles. Ingenious, and that light crunch on the outside must be heavenly! They look lovely all around
What a great entry! These look delish!
these sound awesome! what a great idea!
I borrowed your idea for an “iron chef” birthday party with the theme pepper. I was assigned dessert, and my cupcakes won! I used a different recipe, but followed your suggestion for the frosting and covering the liners in chili-sugar. They were SO good.