ENLIGHTENED EATING
Recipes from a Kitchen W
by Rachel Patterson and Trace
Mexican Hot Chocolate Cupcakes For the cakes: 35g (1/3 cup) ground almonds 170g (1 cup) self raising flour
Preheat the oven to 170C/375F/Gas 5. Put all the dry ingredients into a large bowl and give it a mix. Add the eggs and the butter and beat together for a minute or two (I use a food mixer). Add the vanilla extract and the milk and mix until combined.
250g (1 ¼ cup) sugar ½ teaspoon bicarbonate of soda 35g (1/3 cup) cocoa powder
Fill 12 muffin cases or 24 fairy cake cases with the mixture and bake in the oven for 20 minutes. Leave to cool on a wire rack.
1/2 teaspoon mild chilli powder 1 teaspoon ground cinnamon 250g (9oz) butter, softened 4 large eggs ½ teaspoon vanilla extract 3 tablespoons milk
For the icing: 50g (1 3/4oz) dark chocolate 100g (3 1/2oz) butter, softened 200g (7oz) icing sugar 1 teaspoon vanilla extract 1 tablespoons milk A little grated chocolate to decorate 46 | MYSTIK WAY MAGAZINE
To make the icing melt the chocolate in a bowl over a pan of simmering water (or very carefully in the microwave). Allow the chocolate to cool a little. Beat the butter in a bowl until it is soft then gradually beat in the icing sugar. Add the vanilla extra and then fold the melted chocolate into the mix. If it is a little thick you can add a little milk. Ice the cakes and decorate with grated chocolate.