Chocolate Cherry Cupcakes
Pepper Paste
Yields:
4 servings
Ingredients
| Ingredients | Weight | Measure |
|---|---|---|
| TABASCO® brand Pepper Paste | --- | 2 tsp. |
| Softened butter | --- | 1-1/4 cups |
| Sugar | --- | 1 cup + 1 Tbsp. |
| Eggs | --- | 4 each |
| Cocoa powder | --- | 1 Tbsp. |
| Vanilla extract | --- | 3 tsp. |
| Self-raising flour | --- | 1 cup |
| Whole milk | --- | 1 tsp. (1% use) |
Preparation
Preheat the oven to 400°F. Put liners in cupcake pans and leave to one side.
In a bowl, mix together butter and sugar until it is smooth and creamy. Gradually add eggs until they are all beaten in. Add cocoa powder and vanilla. Very gradually, add all of the flour, before slowly mixing in milk and TABASCO® Pepper Paste until it makes a smooth paste.
Gradually fill each liner halfway with the cake mixture and put them in the oven for 15 to 20 minutes until cupcakes are light brown. Once the cakes are done, take them out of the oven and place the trays on a wire rack to cool completely before icing with chocolate ganache. Decorate with cherries.