baked goods

chili-chocolate cupcakes

(a less ethical adaptation from vegan cupcakes take over the world. The vegan version is better, I just didn't have everything i needed)

cupcake ingredients

wet

250 grams butter

1andahalf cups sugar (not actually wet, but gets that way quickly!)

2 teaspoons vanilla

i tablespoon almond essence

1andahalf cups coconut milk

half cup almond milk

3 eggs

dry

2 cups flour

cup cocoa

half cup almond meal

2 teaspoons baking powder

teaspoon bicarbonate of soda

half teaspoon salt

2 teaspoon cinnamon

half teaspoon cayenne pepper

frosting ingredients

tub cream cheese

150 grams butter

teaspoon vanilla

tablespoon milk

cup icing sugar

cayenne pepper to taste

onequarter cup cocoa

cupcakes

preheat oven to 180 degrees celsius. cream butter and sugar, then add rest of wet ingredients. beat. sift and mix in dry ingredients. spoon into cupcake pans, twothirds full. bake for 20 minutes, rotating pan at halfway point.

icing

cream cream cheese and butter, stir in vanilla. sift in dry ingredients. moisten with milk as required. beat until creamy. frosting may benefit from some time in the refrigerator and then rebeating for fluffiness. pipe onto cupcakes. decorate, and display on awesome new stand (thanks mum!)

serve at screening of Royal Tenenbaums, or share with work colleagues.