Chili, Chocolate, and Strawberry Cupcakes

February 07, 2022

Chili, Chocolate, and Strawberry Cupcakes

Cupcakes

3 cups all-purpose flour
3 cups granulated sugar
1 1/2 cups unsweetened cocoa powder
1 tbsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp salt
4 large eggs
1 1/2 cups buttermilk
1 1/2 cups warm water
1/2 cup vegetable oil
2 tsp vanilla extract
1 tbsp Lindera Farms Strawberry & Togarashi Hot Sauce
2 tbsp chili flakes/ground chilies
135g strawberries, pureed and reduced (see below)
Mini chocolate chips, for garnish (optional)

  1. Preheat oven to 350F.
  2. Mix together flour, sugar, cocoa, baking soda, baking powder, chili flakes, and salt in a stand mixer using a low speed until combined.
  3. Add eggs, buttermilk, warm water, oil, hot sauce, vanilla and pureed strawberries (see below). Beat on a medium speed until smooth. This should take just a couple of minutes.
  4. Spray your cupcake pan with non-stick spray and pour in batter. 
  5. Cook for about 18 minutes or until a toothpick comes out clean. 
  6. Once done, remove from oven and allow to cool before icing.
  7. Garnish with chili flakes and mini chocolate chips.

Reduced Strawberry Puree

  1. Rinse and hull strawberries. 
  2. In blender, puree strawberries. 
  3. On the stove, simmer the puree on medium heat until reduced.
  4. Take reduction off heat and allow the reduction to cool completely before adding to batter. 

Chili Cream Cheese Frosting

1/2 cup butter, room temp
8 ounces cream cheese
4 cups powdered sugar
4 tbsp Lindera Farms Strawberry & Togarashi Hot Sauce

  1. Beat the butter and cream cheese for about 4 minutes on medium-high speed.
  2. Slowly add powdered sugar, one cup at a time.
  3. Add hot sauce to the frosting and beat until well incorporated.

Show us what you made on Instagram @LinderaFarms with the tag #LinderaMade





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