Unusual cupcake recipes
Bored of the usual cupcake flavours? Why not mark National Cupcake Week this week (17-23 September) with something a little more unusual? Check these out…
Red Thai Curry and Coconut Cupcakes
Don't worry — although these cupcakes contain Thai curry paste, the overall flavour of the cake isn't like curry at all. These cupcakes taste citrussy and aromatic and are topped with a creamy coconut and lime frosting. Makes 12.
Ingredients
For the cake:
125g soft, unsalted butter
50g soft light brown sugar
70g caster sugar
2 eggs
½ tsp vanilla extract
½ tsp Red Thai curry paste
2 tsp baking powder
120g plain flour
1 tbsp coconut milk
Grated zest of 1 lime
For the icing:
100g soft unsalted butter
200g icing sugar
½ teaspoon vanilla extract
15g desiccated coconut
Lime zest
Method
1. Beat together the butter and sugars until pale and smooth. Crack in the eggs and vanilla extract and mix well. Next, stir in the Thai curry paste and then fold in the flour and baking powder.
2. Trickle the coconut milk into the mixture, and then fold in the grated lime zest.
3. Spoon the mixture into cupcake cases and bake for 25 minutes at 200°C until risen and cooked through. Allow to cool completely.
4. For the icing, toast the coconut in a dry, non-stick pan for a minute or so until just golden (don't let it burn). Tip onto a plate and leave to cool.
5. Next, beat together the butter and sugar and add in the vanilla essence. Stir in the cooled coconut and scrape the icing into a piping bag fitted with a large, star-shaped nozzle. Swirl the icing onto the cupcakes and finish by grating over some extra lime zest.
Dark Chocolate and Chipotle Chilli Cupcakes
These rich chocolate cupcakes might look harmless, but they're laced with smoky chipotle chilli paste. They have a deep, earthy flavour and will leave a slight tingle on the tongue: perfect for chilli fans. Makes 12.
Ingredients
For the cake:
125g unsalted butter, softened
100g caster sugar
2 eggs
¼ tsp chipotle chilli paste
50g dark chocolate, melted and left to cool slightly (we used chocolate with 80% cocoa solids)
120g plain flour
2 tsp baking powder
1 heaped teaspoon cocoa powder
For the topping:
100ml single cream
80g plain chocolate
¼ tsp chipotle chilli paste
Method:
1. Beat the butter and sugar together until light and fluffy. Crack in the eggs and stir in the chipotle chilli paste. Once everything's mixed together, gently stir in the cooled, melted chocolate. Finally, fold in the flour, cocoa powder and baking powder.
2. Pour into cupcake cases or a silicone cupcake mould and bake at 200°C for 25 minutes, or until cooked through. Allow to cool completely.
3. For the topping, gently heat the single cream and the chocolate in a saucepan and stir in the chipotle paste. Remove from the heat and stir until glossy and smooth. Spread over the cooled cupcakes.
Strawberry and Chinese Five Spice Cupcakes
Add just a pinch of five-spice to these strawberry cupcakes for an unusual fragrance — the hidden strawberry in the centre of the cupcake is an added bonus. Makes 12.
Ingredients
125g soft unsalted butter
50g light brown sugar
70g caster sugar
2 eggs
½ tsp vanilla extract
2 tsp baking powder
120g plain flour
A pinch (but no more than a quarter tsp) of Chinese Five-Spice
12 small strawberries, hulled
For the icing:
100g soft unsalted butter
200g icing sugar
1-2 heaped teaspoons seedless strawberry jam
Pink food colouring (optional)
Method
1. Cream together the butter and sugars until fluffy and smooth. Crack in the eggs and beat well, adding the vanilla extract. Fold in the flour, baking powder and the pinch of Chinese Five Spice until mixed well.
2. Divide the mixture between 12 cupcake cases and bake at 200°C for 25 minutes, until cooked through. Cool completely on a rack.
3. To make the buttercream icing, beat the butter and icing sugar together and then stir in the strawberry jam. Add in a drop or two of pink food colouring if you like, for a stronger colour, and leave to one side.
4. When the cakes are cooled, chisel a small strawberry-shaped hole in the top of each one with a sharp knife, being careful not to cut down to the bottom. Poke a whole strawberry into the middle of each cupcake and swirl the frosting on top.
What are your favourite cupcake flavours?
