24 Apr 2012

Wasabi & White Chocolate Cupcakes

Last week Kris and I visited a mini chilli and chocolate festival in the wonderful Grainger Market in Newcastle.  The festival was to publicise the annual Chilli Festival held at Seaton Delaval Hall which Pet Lamb are delighted to be a part of.  If the mini fest was anything to go by,the actual event will blow off your socks, in more ways than one!  After seeing the amazing variety of products available I started thinking about which flavours we could incorporate into our cupcakes to make them more suitable for such a spicy event.  We have quite a few surprises up our sleeves but one of my favorites is this, wasabi and white chocolate cupcake.  


For those of you unfamiliar with wasabi, it is an extremely hot condiment used in Japanese cuisine.  Also known as Japanese Horseradish it is most commonly used to add flavour to sushi.  I am a huge fan of wasabi so adding it to a cupcake was a match made in Katie heaven.  The heat is rather subtle giving the cupcake a distinct warmth in the aftertaste.  If you like it spicier, simply add more wasabi!


Wasabi & White Chocolate Cupcakes

Ingredients:
175g unsalted butter
175g caster sugar
175g self raising flour
50g plain flour
3 large eggs
1tsp baking powder
1tbsp wasabi paste 
100g white chocolate chips
2tbsp milk

Frosting:
125g Butter
350g icing sugar
3tbsp milk
1tsp vanilla extract

Method:
Preheat the oven to 180C - 160C fan and line a cupcake tray with 12 liners.
In a large bowl sift together the flours, and baking powder. Set aside.
Place the butter and sugar in an electric mixer and mix until light and creamy. Add eggs one at a time, mixing well between each addition.  Add the flour mixture in one go ensuring all the ingredients are thoroughly combined.  Stir through the milk and wasabi paste before adding the chocolate chips and mixing to combine.


Fill the cupcake liners to 2/3 full and bake for 20 - 25 minutes or until a skewer inserted into the cake comes out clean.


Allow to cool in the pan for five minutes before removing to finish cooling on a rack.

For the frosting place the soft butter and icing sugar in the bowl of an electric mixer and mix on low to combine.  Still mixing slowly add the milk until you reach the desired consistency.  Pipe or swirl onto each cake and enjoy.

18 comments:

Blue Kitchen Bakes said...

Interesting combination, I like dark chocolate with chilli and I think I might like this as well :)

Blue Kitchen Bakes said...

These look really good, I like dark chocolate with chilli and I think I might have to give these a go as well :)

lizy b said...

These are gorgeous! Love the color!

kirstyb said...

those cupcakes look beautiful x

Fiona said...

Those are gorgeous, what piping nozzle did you use to create that beautiful frosting?

Seelenschmerz said...

Wooow! the're great!!

Russell said...

What a combination of flavors! These cupcakes look incredible.

Coleens Recipes said...

I'm crazy for that color!!!

thelittleloaf said...

I first had wasabi and white chocolate at wagamama of all places! These look absolutely delicious - would love to give them a try.

Joanna SkoraczyƄska said...

I would have never thought that wasabi can be a good idea for a dessert. Intriguing. Very intriguing :-)

Natasha @Bite and Sip said...

What a combination! I am quite open, but cupcake with wasabi? Intrigued!

princeproductions said...

Fabulous combination! I love wasabi so I'm positive I will love these :)

LoveFoodCookFood said...

What a brilliant combination! I'm in County Durham. Where are you?

Katiecakes said...

Oooh, just up the road ;) I'm in Gateshead!

Katie xoxo

LoveFoodCookFood said...

Have you read my article on the Granger Market?
How long have you been blogging?
Jen x

Anna said...

Never heard of this combo before! But might try it out as the bf loves wasabi! Thanks for sharing Katie :)

annaracaza.blogspot.com

myrtle said...

Great! Looks really luscious.=D
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Kita said...

Love the idea of packing a kick in a cupcake. Wasabi sounds perfect to pair with white chocolate.