Chocolate Curry Cupcakes recipe for Valentine’s Day!

As everybody will have notice by now,Valentine’s Day is around the corner! Heart decorations and love quotes are all around, supermarkets and shops are already dressed up and ready to make some good money from the indispensable chocolates, the full-of-love cards and the romantic flowers that do the rounds every year. Restaurants are closely following them, putting the finishing touches to their carefully picked menus, which will delight lovers on their special night of romance.

What are you doing for your Valentine’s Day celebration this year?

If you are one of those people that are bored of giving the same type Valentine’s gift year after year, you will love our proposal, which is sure to make your Valentine’s celebration stand out above any other.

Aphrodisiac food usually associated with Valentines’ Day, and we can’t think of anything better than mixing two of the most powerful aphrodisiacs; chocolate and curry! The result?  Chocolate Curry Cupcakes!

It’s said that chocolate and spicy food stimulate nerve endings, rise the heart rate and make the body temperature go up.  So, why not get down to business?!  Bake some love and let the love flow.

Here is the best Chocolate Curry Cupcakes recipe for Valentine’s Day.  Do you dare to try them?

Ingredients (serves 12)

  • 110g baking quality margarine
  • 150g vanilla sugar (or caster sugar with 1 tsp of vanilla extract)
  • 1 egg
  • 120g low fat natural yoghurt
  • 125ml milk
  • 125g self raising flour
  • 60g 100% cocoa powder
  • 1 tsp curry powder
  • 1/2 tsp chilli powder
  • 1/2 tsp cinnamon
  • 70g low-fat cream cheese, room temperature
  • 1 tbsp butter, room temperature
  • 220g pure icing sugar
  • 4 cubes Lindt dark chilli chocolate, finely chopped or grated

Method

  1. Preheat oven to 180 C / Gas 4 and fill a 12 hole muffin tin with paper cases.
  2. In a large bowl wi until well combined. Crack your egg in and th a wooden spoon, mix together the margarine and sugar (with vanilla if using)mix again, then pour in your milk and yoghurt, and again mix until all your liquid ingredients are mixed together.
  3. Sift into your liquid ingredients your flour, cocoa and spices. Beat it all together with your spoon, until smooth and rich, with a dropping consistency.
  4. Spoon in your mix evenly between all the cases, pop in the oven and bake for 20 minutes. They’re ready when they spring back when lightly touched on the top. So if your oven runs hot, check after the 15 minute mark.
  5. When the muffins are out, pop them on a cake rack to cool, and in the meantime, if using, get onto the frosting.
  6. In a large bowl, add the cream cheese, butter and sift in your icing sugar, and using electric beaters, beat until smooth and spreadable. If you’re finding it’s a little dry, add 1/2 a teaspoon of milk/water, until you feel it’s spreadable enough.
  7. Once the muffins are cool to touch, spread with frosting, and sprinkle with Lindt chocolate. Then enjoy the tingly, cool, rich taste sensation of the little beauties! A multicultural heaven.
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Author: newsdesk

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