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.
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.
