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Associate.com - Share Your Recipe!

Recipe Name: Anco Chili Devil's Food Cupcakes With Roasted Macadamias Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Cakes Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 9

Ingredients:
1 1/4 Cup(s) Cake flour
1/2 Cup(s) Unsweetened cocoa powder
3 Tablespoon(s) Ancho chili powder
1 Teaspoon(s) Baking soda
1/4 Teaspoon(s) Baking Powder
1/4 Teaspoon(s) Cayenne pepper
1/2 Teaspoon(s) Salt
10 Tablespoon(s) Unsalted butter at room temp
1 1/2 Cup(s) Sugar
3 Large eggs
1/2 Cup(s) Buttermilk
1/2 Cup(s) Hot dark coffee
1 Teaspoon(s) Pure vanilla extract
1/2 Cup(s) Lightly rosasted Macadamias
whole or chopped about
2 oz.
4 Ounce(s) Semisweet chocolate, chopped
1/2 Cup(s) Whipping cream
Directions:
Heat oven to 375 degrees. Butter a 9" square cake pan, line the
bottom with parchment or waxed paper and butter the paper. Measure
out cake flour, cocoa, chili powder, baking soda, salt, baking powder,
and cayenne. Sift them together 3 times. 2. Using an electric mixer
with a large bowl, beat the butter and sugar together until light and
fluffy. Beat in the eggs, one at a time, and continue beating until
mixture is light, fluffy and almost tripled in volume. 3. Fold 1/3 dry
mixture into the butter-egg mixture, then add 1/2 the buttermilk and
1/2 the coffee. Fold in another 1/3 of the dry mixture then the
remaining buttermilk and coffee. Finish with the remaining dry dry
mixture and the vanilla extract. 4. Spread the batter in the prepared
pan. Bake until cake springs back when touched lightly (30 ~ 35
min.). Then turn out of pan and leave on the rack until completely
cool. 5. Use a 2-1/2 inch cookie cutter to cut rounds from the cake.
Place the rounds in paper cupcake liners. 6. Make the topping: If the
macadamias are raw, roast them in a 350 degree oven, turning once,
until they just begin to color. Place the chopped chocolate in a
bowl, heat the whipping cream tii the point of a bowl and pour it over
the chocolate. Let cool to warm then drizzle it over the cupcakes.
Top with macadamia nuts. [Note: Ancho chili powder can be made by
stemming and seeding whole ancho chilies and pulverizing them in an
electric spice mill or coffee grinder. The poweder should be available
at markets featuring Soutwestern ingredients or may be ordered by mail
from G.B. Ratto & Co., 800-325-3483.] From Chicago Tribune Magazine
3/23/93. Posted by Bud Cloyd File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 361
Calories From Fat: 96
Total Fat: 11.2g
Cholesterol: 80.7mg
Sodium: 330.5mg
Potassium: 317.7mg
Carbohydrates: 63.8g
Fiber: 2.7g
Sugar: 34.1g
Protein: 6.4g

Comments: Bobby Flay, chef of NYC's Mesa Grill, prepared this dessert
for a Meals on Wheels benefit meal at the Frontera Grill in Chicago.
Blended with the cocoa and coffee, the chili powder is only mildly hot
and adds something approximating a fruit flavor.


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