CUPCAKES, ANCHO CHILI CHOCOLATE CUPCAKES
Ingredients
• ½ cup butter
• 1 ½ cup sugar
• 3 eggs
• 1 tsp vanilla
• 2 cups flour
• 1 tsp ancho chili powder
• 1 tsp baking soda
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup cocoa
• 1 cup cold strong coffee
• 2/3 cup Sweet Pickle Relish, wrung dry in cheese cloth or paper towel
Directions
Combine butter and sugar with a mixture until light and fluffy. Beat in eggs one at a time. Beat in vanilla. Sift dry ingredients together. Add to egg mixture in thirds, alternating with the coffee. Stir in pickle relish.
For mini cupcakes, bake at 350 degrees for 13 to 15 minutes or until a toothpick comes out clean.
Chocolate Frosting
• 6 ounces chocolate chips
• 4 Tbs butter
• ½ cup sour cream
• 1 tsp vanilla
• ¼ tsp salt
• 2 ¾ cup powdered sugar
Melt chips and butter over low heat. Remove from heat and stir in the sour cream, vanilla and salt. Whisk in the powdered sugar until no lumps remain.
* Try dill-licious pickles from Cain’s, Gedney and Del Monte®.
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