Iron Cupcake Challenge: Chili Pepper

Oy. I don’t expect I’ll participate in many of these, alas, as I just don’t have the time (and frankly, I’m still not entirely sure how it works), but this one was fun, so here we go —

The challenge ingredient was CHILI PEPPER. My first thought, of course, was a Mexican spicy chocolate but I was afraid everyone would go there, so I started trying to think of other options. I considered Chai and from there focused on cinnamon and ginger. I knew pretty early on I wanted to pair a cool icing with a spicy cake so I started thinking about cucumber, but ended up making my way to pears. Damn I love pears. That led me to thinking about pears and cinnamon candies and fresh ginger. I kept thinking about Atomic Fireballs and the hot Jolly Ranchers I loved so much when I was a kid. I dug up an old ginger cake recipe and used it as a starting place. What follows is where it ended up.

Next time I make this I may try subbing out agave nectar for the sugar, we’ll see.

Be warned: there is a bite at the end. It comes after you swallow and it’s just a little burn. I like it, but if that’s not your thing, well, these are not the cupcakes you’re looking for.

Cayenne Ginger Cupcakes
Serves 23

4 1/4 oz fresh ginger, peeled and grated on a microplaner
1 c molasses (I prefer full flavor)
1 c sugar
1 c peanut oil
2 1/2 c all purpose flour
1 1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 to 3/4 tsp ground cayenne
1 cup water
2 tsp baking soda
2 eggs, room temp.

I use 3 1/4 oz paper portion cups for my cupcakes (thanks as always, chockylit).

Preheat oven to 350F. Line up portion cups on a sturdy baking sheet.

Combine molasses, sugar and oil in a large bowl. In a food processor, sift together flour, cinnamon, cayenne and cloves.

Bring water to boil in a saucepan, then add baking soda. Mix the hot baking soda water into the molasses/sugar/oil syrup, then add the ginger. When those are well combined, start gradually whisking in the dry ingredients. Add the eggs and keep whisking.

Your finished batter will be disturbingly soupy. That’s okay. It’ll be fine.

Fill portion cups 3/4 full and bake in preheated oven for 22 minutes or until cakes pass the toothpick check. Let cakes cool while you prepare the icing.

Pear Nectar Cream Cheese Icing

1 stick unsalted butter
2 8 oz packages of Neufchâtel
1/4 c pear nectar
1 tsp vanilla extract
4 c powdered sugar (approx), sifted

Cream butter in standing mixer for 1 minute, then add Neufchâtel and continue to beat until well-combined. Gradually add pear nectar and vanilla. Beat on high speed for about a minute, then start adding powdered sugar 1/2 cup at a time until you achieve the desired consistency, should be about 4 cups.

Now, I did two different versions of these cupcakes — one garnished with an atomic fireball and served on a plate with their inspiration, the Red Hot. The other, more grown up version is garnished with candied ginger and star anise and served on a plate with cinnamon. I haven’t decided which to enter as of this post.

Fine Print:

FINAL POSTING DAY IS: FRIDAY, AUGUST 29, 12 noon.
All times are CENTRAL time.

* Photograph your baking experience and then post about it on your blog.
* Posting your recipe on your blog is optional.
* In your post, please be sure mention that you are competing to win the
following prizes, be sure to include reference and a link to the ETSY artist
CAKESPY, as well as to
our corporate sponsors JESSIE STEELE APRONS;
CUPCAKE COURIER, HEAD CHEFS and TASTE OF HOME. Please verify that all links are active. If you so
choose, you may also include photos of the prizes which will be available at the
IronCupcake:Earth flickr group page.
* Post your favorite shot (two if you are showing a cross-section) of your
cupcake to the Iron Cupcake flickr group, along with a brief summary of your
post. No photos or summaries will be accepted via email.
* E-Mail your recipe, along with your first and last name and blog name to
IronCupcakeEarth@wi.rr.com . In your subject line, please include
IC:IngredientName. Your cupcake recipe must be emailed in order to be eligible
for voting and the prize.
* Voting will begin on Sunday, August 31st at 12 noon at NO ONE PUTS CUPCAKE
IN A CORNER and will be open through Thursday, September 4 at 12 noon. Send your readers to that address to vote.
* Winner will be posted the night of August 4th, before 11:59 p.m.
* The next ingredient will be posted on Friday, September 5th.
* Please refer your readers to the IronCupcake:Earth cuphub at
http://ironcupcake.blogspot.com to become a part of the excitement.