Red Hot Cupcakes

recipe from Chockylit

makes 15 cupcakes

Cupcakes
1/2 cup cake flour
3/4 cup all purpose flour
1/2 cup + 1 tablespoon sugar
1/2 teaspoon salt
1 1/2 teaspoons baking powder
2 teaspoons cinnamon
5 teaspoons ancho chili powder
1/4 cup grape seed oil (or vegetable oil)
4 egg yolks
1/4 cup water
5 egg whites
1/3 cup + 1 tablespoon sugar
1/4 teaspoon cream of tarter

To make the cupcakes

Sift flour, sugar, salt, baking powder, cinnamon, and chili powder into the bowl of a standing mixer.

In a medium bowl, combine oil, egg yolks, and water. Stir to combine.

On a low setting, start to beat the dry mixture and slowly add the wet. Increase the mixer speed to high and beat until the mixture is incorporated.

Transfer mixture to another bowl. Wash and dry mixer bowl.

Whip egg whites with whip attachment on medium-high speed until foamy. With the mixer on medium speed, add cream of tarter and slowly add sugar. Beat on high speed until stiff peaks form.

Scoop a cupful of the stiff egg whites into the batter and stir to combine. This should lighten up the batter.

Transfer the batter to the egg whites and gently fold until there are no more streaks of egg white.

Scoop into cupcake cups about 2/3 full and bake at 350 F for 15-20 minutes or until a toothpick comes out clean.


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Red Hot Meringue Frosting
5 egg whites
1 1/2 cups sugar
1/4 cup red hots, ground 30 seconds in a food processor until fine

To make the frosting

Combine egg whites and sugar into the mixing bowl of your stand mixer and set over a water bath.

Whisk by hand for a few minutes until the sugar is dissolved or preferably until the mixture reaches 110 F.

Transfer bowl to electric mixer, beat on medium speed for 10 minutes.

Add ground up red hots.

Beat on high speed until stiff glossy peaks form, about 5 to 10 minutes more.