Now these are two Easter recipes with a difference: try piquante pepper chocolate chip cupcakes with mascarpone icing.
Not sure you fancy spice in your cupcakes? Then how about sipping on a pomegranate, piquanté pepper, lime and mint cocktail? This cocktail has no alcohol in it, so is suitable for all ages but you may add a splash of rum if you are not teetotal.
Either way, these are two zingy versions of old favourites. The first recipe makes 12 cupcakes and the cocktail recipe serves between four and six.
Piquante pepper chocolate chip cupcakes
1 cup sugar
1 cup flour
5ml baking powder
½ cup milk
5ml vanilla essence
125ml chocolate chips
80ml chopped Peppadew® piquante peppers
50g butter, softened
100ml mascarpone cheese
200g icing sugar
20ml Peppadew® finely chopped piquante peppers
Beat the sugar and eggs together until double in size.
Sift the flour, cocoa, and baking powder together.
Mix the milk, oil and vanilla together.
Add the dry ingredients to the egg alternatively with the milk mixture, Mix together and add the chocolate chips and chopped piquante peppers.
Pour the batter into paper lined cupcake tins, and bake in a preheated oven at 180°C for 20 minutes. Remove from the oven and allow to cool.
To make the icing, beat the butter and cheese together, add the icing sugar and beat until light and fluffy. Fold in the piquante pepper. Spread over cupcakes and enjoy!
Pomegranate, piquanté pepper, lime and mint cocktail
1000ml crushed ice
1 fresh pomegranate
1l pomegranate juice or cranberry juice
20ml lime juice
1 sprig of mint
12 shakes hot Peppadew® splash-on sauce
Half fill the glasses with crushed ice. Add the pomegranate rubies.
Mix the juice with the lime and mint and pour over the ice.
Add the Splash-on sauce to the glass and give it a mix with a swizzle stick. Serve with fresh lime wedges.
For the non-teetotaller: Add four shot glasses of light rum to the juice for an alcoholic version.