I want to make a sweet chili cupcake with a whipped cream cheese frosting. I want to alter either my butter cupcake recipe or my white cake recipe. Should i just substitute some of my liquid for the sauce? TIA
whipped cream cheese icing would require to be kept in the fridge so I would avoid a butter cake — because cakes made with butter tighten up in the fridge and stay that way despite coming to room temperature — so i’d say pick a cake made with oil —
then as for the chili flavor — I use cayenne powder in a choco cake — but I guess for a white cake and using chilli sauce yeah i’d go teaspoon by teaspoon till I got the flavor I wanted — I doubt you’ll use more than two teaspoons but i’ve never used sauce — and if it’s got bits in it i’d suggest that you strain those out —your choice of icing is spot on for spicey cake :)
Thank you. They came out fantastic. Subtle chili sauce flavor. Cream cheese frosting was a delicious combination.