I’ve been writing this blog for a few months and have been delighted by the positive response that I’ve received from colleagues, friends, family and complete strangers. I’ve now consolidated what I like doing with this space, and what I want this blog to be, so I’ve decided to rename it:
Chocolate Chilli Cupcakes
Here’s what the title Chocolate Chilli Cupcakes means to me:
Flavour of the Month
Food, Health and Well Being
Politics of Food
Writing and Literature
Breaking Bread with Loved Ones
Chocolate and Chilli is flavour of the month. It’s springing up everywhere. A blog I wrote a few months back, the first Chocolate Chilli Cupcakes, has had by far my highest strike rate. There’s even a new crisp, one of the Walker’s ‘do us a flavour’ packs, which tastes of Chilli Chocolate. (FYI I think these crisps are good but the addition of vinegar, which is necessary to keep them crisp-like, does rather skew the delicate juxtaposition of the chocolate and chilli notes or am I over analysing?) So hopefully Chocolate Chilli Cupcakes shows that this blog is about the zeitgeist of food and wine.
Secondly chocolate and chilli has a neurological effect. Here I shamelessly plagiarise one of my earlier postings:
The chocolate releases seratonins in the brain creating a happy feeling. As seratonins are used to counteract depression they are a singularly potent ingredient, combine them with chilli, which also releases natural mood enhancing endorphins and these fairycakes give a sense of physical and mental well-being that is truly uplifting.
OK while I’m sure that narcotics investigators never made a dawn raid to seize a batch of cupcakes, but this does demonstrate that there is a clear link between food, health and well being. This blog takes nutrition seriously.
I was recently chatting with Micah Carr-Hill, head of taste at Green and Black chocolate, who told me that he didn’t like any of the commercially available chocolate chilli bars and is working on a recipe for Green and Black. (I actually rather like Sainsbury’s Taste the Difference Chilli Chocolate, but I guess Carr-Hill would be out of a job if he didn’t think he could improve on the competition. I’m sure we all await his creation with anticipation.) What Carr-Hill’s criticism proves is that chocolate and chilli is a difficult blend to get right, unlike the easy marriage of chocolate and ginger for example.
So hopefully the title Chocolate Chilli Cupcakes shows that this blog is about rising to culinary challenges for the sheer pleasure of good cooking.
The next important point is both chocolate and chilli are cash crops which are mostly grown in the developing world and so are subject to the vagaries of international trade. Both products raise issues around sustainability, biodiversity, farming and fair trade practices. My Chilli Chocolate Cupcakes blog will not shy away from the tough issue surrounding the politics of food.
Then I like the name Chocolate Chilli Cupcakes because it is alliterative and trips off the tongue. I like words and literature and I like using food and wine as a metaphor in my creative writing. (Check out my earlier Like Meat Loves Salt short story). I hope this blog will include some good writing.
Plus nobody ever baked a batch of cupcakes just for themselves. This blog is as much about people as it is about food and wine. It is about breaking bread with loved ones.
So while the title Chocolate Chilli Cupcakes may seem incongruous I believe that it is actually very pertinent. I hope that you’ve been amused reading this and that once in a while you will return to see what I’ve posted. I mean to have fun writing it and I look forward to seeing your comments. I intend to update Chocolate Chilli Cupcakes every Friday. This Friday’s posting will be a short extract from my new play The Prince and Culinette.
So that’s enough blog-analysis. Now have a Chocolate Chilli Cupcake:
Chocolate Chilli Cupcakes
100g SR Flour
50g Cocoa Powder
0.5 tsp Baking Powder
1 tsp Chilli Powder
1 tsp Cinnamon
0.5 tsp Cardamom
0.5 tsp Nutmeg
2 Tablespoons Strong Black Coffee
0.5 tsp Vanilla Essence
2 Tablespoons Milk if Required
Paper cupcake wrappers
100g Dark Chocolate
Sift the flour, cocoa, spices and salt.
In another bowl beat the eggs and combine with coffee and vanilla
In a food processor cream the butter and sugar.
Then blend in the egg and coffee mixture.
Fold through the dry ingredients.
Add milk if required to make a soft texture.
Put 12 cupcake wrappers on a tray and drop a large spoon of mixture into each one.
Bake for 12-15mins at 180°c.
When cool decorate with melted chocolate, hundreds and thousands, green and red icing or whatever you think makes your fairies look as devilish as possible.