Chocolate Chile Burbon Delights

The Iron Cupcake Earth: Chili has finally come to frutition for the month of August. After much trial and error, I created the moistest cake known to man. And what better flavor, CHOCOLATE! You should bake it and try it for yourself. OH? How you might ask, follow these directions...and in the mean time, Visit No One puts Cupcakes in the Corner to vote for my cupcake as the August (And Innaugeral) winner of the Iron Cupcake Earth: Chili Challenge.

I decided to keep it simple yet decadant so the every day chef could enjoy. So here's my venture at a Chocolate Chile burbon delight.

Chocolate Chile Burbon Delight:

1 butter chocolate cake mix

1 stick of butter

2 tsp dried Ancho Chili Powder

2 C water

1 tsp vanilla

1/2 C buttermilk

2 large eggs

Mix all together. Fill 2/3 full in paper lined cupcake pan. bake at 350* for 20 minutes or until cooked thoroughly. (Should spring back when touched on top)

Chocolate burbon Frosting:

3/4 C unstalted Butter

3/4 C unsweetened cocoa powder

1/4 C plus 2 Tbl buttermilk

1 1/2 lbs of powdered sugar

3 Tbl vanilla

Mix all together adding extra powdered sugar to desired texture. Top each cupcake with white chocolate shavings and Chocolate burbon Frosting. Enjoy!

The winner of Iron Cupcake Earth receives prizes from Cakespy's Etsy shop, Cupcake Courier, Fiesta Products, Hello, Cupcake, Jesse Steele, and Taste of Home.

Creamy Red Velvet Cupcakes

Since I'm 2 weeks behind in my blog, I'd better catch you up on my cupcake adventures. Ever had the best red velvet cake and decide to make it into a cupcake? Well I do. And I did. I'm still not 100% convinced its the perfect cupcake receipe, but it sure holds its own. So here it is...

Creamy Red Velvet Cupcakes:

Cook 1 box Red Velvet cake as directed + 2tsp Vanilla (The vanilla makes all the difference in whether it tastes homemade or not, TRUST ME.)

Once Cool, Ice with Cream Cheese Icing...

2 sticks of unsalted butter

1 pkg of cream cheese

4 cups confectioners sugar

1 tsp vanilla

Cream butter and cream cheese together with vanilla. Slowly add powdered suger to desired texture. Add food coloring at this point if desired. Makes 24.

Viola! Perfect!

Margarita Cupcakes with Key Lime Frosting

With my 3.5mth old twin niece and nephew's baptisms right around the corner, the looming question of "Do we order a cake, bake a cake or go with cupcakes" became the focus of a conversation with my sister in law yesterday. So I decided to search out a great recipe that wasn't too "girlie" or too "boyish" but still had a fun summer flare to it. What did I find??

Margarita Cupcakes with Key Lime Frosting...

And WOW doesn't quite describe it!!! Now understand that my husband do not like baked goods. (I know, sad for him.) But he not only LOVED these, we went back for seconds. They are sweet with a lovely tart after taste, just like a Key Lime Pie!

I'm not here to review recipes, I'm here to share and create. So, grab your pencils....

Margarita Cupcakes

Ingredients
· 1 package (18.25 oz. white cake mix (no pudding in the mix)
· 1 can (10 oz.) frozen Margarita mix, thawed (undiluted)
· 3 egg whites
· 2 tablespoons vegetable oil
· 1 tablespoon grated lime zest

Yield: Makes 24 cupcakes.

Directions
1. Preheat oven to 350° F. Line standard muffin pan with baking cups.
2. In large bowl, combine cake mix, Margarita mix, egg whites and vegetable oil using electric mixer.
3. Stir in lime zest; mix completely.
4. Fill prepared pans 2/3 full.
5. Bake 22-24 minutes or until toothpick inserted in center of cupcake comes out clean.
6. Cool in pan on cooling rack 5-8 minutes.
7. Remove cupcakes from pan; cool completely.
8. Frost cooled cupcakes with icing and garnish, if desired, with a strawberry and/or lime twist,

Key Lime Cream Cheese Icing

Ingredients
· 8 tablespoons (1 stick) unsalted butter, softened
· 1 package (8 oz.) cream cheese, softened
· 2 tablespoons key lime juice
· 1 teaspoon key lime zest or lemon zest
· 4-5 cups confectioners' sugar

Yield: Makes about 3 cups icing.

Directions
1. In large bowl, cream butter, cream cheese, juice and zest with electric mixer until light and fluffy. Optional: Add some Wilton's Kelly Green food coloring.
2. Add 4 cups confectioners' sugar, one cup at a time; continue beating until light and fluffy.
3. If icing is too thin add additional confectioners' sugar 1 tablespoon at a time.

Iron Cupcake: Earth

There's a New Cupcake Competition In Town!!

Sandy over at No One Puts Cupcakes In A Corner is hosting a blog event that just sounds like so much fun it is the inspiration for this new blog.

Details: On the first of every month, a 'secret ingredient' will be posted for all Iron Cupcake participants. The object is to come up with the most creative and delicious cupcake involving the secret ingredient.

Secret Ingredient: This month's secret ingredient: Chili! What an ingredient to kick off the first month!

How to Join: The contest is open to everyone. Email IronCupcakeEarth AT wi.rr.com with the following information to join:
Name
City, State, Country
Blog Address
Flickr Name
Referral: Baking up Chaos

Prizes: There will be monthly prizes for the winner. Augusts prize is worth over $100 already. It includes awesome items like The Cupcake Courier, an apron by Jessie Steele, CAKESPY stuff, and a brand new publication by Taste of Home.

Viola! C'est fini! I'll see you all at the challenge. Said like the Iron Chef Chairman, "Let the baking begin!"