CHOCOLATE CHIPOTLE FAIRY CAKES with sour cream frosting
We’ve talked about my addiction to chipotle before. As they say the first step to recovery is admitting that you have a problem. I’m not ready for rehab yet though, to quote (sort of) William S. Burroughs “You become an addict because you do not have strong motivations in the other direction.”
I was a little worried that this might be a step too far but they’re actually really good. I like chocolate and chili (especially the stuff from Hotel Chocolat) and I always put a little cocoa and cinnamon into my chilis so who say’s I can’t put some chili in my cake. Don’t worry I’ve left out the beans…
I should imagine that chipotle pastes vary from brand to brand so feel free to adjust the quantity to suit your own palate. It’s also worth using really good cocoa powder so that the sponge has a lovely rich flavour.
I’ve used a sour cream frosting on mine because I think that the tangyness goes really well with the sponge but it’s too runny to pipe. If you want to be able to make yours a bit prettier then you may prefer to use a cream cheese frosting.
makes 12 fairy cakes or about 8 cupcakes
40g room temperature butter
130g soft brown sugar
100g plain flour
20g cocoa powder
1/2 tbsp baking powder
1/2 tsp ground cinnamon
pinch of salt
1 1/2 -2 tsp chipotle paste
50g dark chocolate chips
juice of half a lime (keep the zest for decorating)
200g icing sugar
50g sour cream
Pre-heat the oven to 190°c and line a cupcake tin with fairy cake cases.
Cream together the butter and sugar using an electric mixer. Sift in the cocoa, powder, flour, baking powder, cinnamon and salt and beat it all together. Lightly beat together the egg, milk and chipotle paste and then add this to the dry ingredients as you continue to mix it.
Finally stir through the chocolate chips and lime juice. Divide this batter evenly between the cake cases. Bake for about 18 minutes then pop them onto a wire rack to cool.
To make the frosting simply cream together the butter and icing sugar until fluffy and then stir through the sour cream, making sure that it’s well blended. Leave to chill in the fridge for 20 minutes and then spread on top of the cakes before sprinkling on some grated lime zest to decorate.