I saw a recipe for basil buttercream and adapted it for cilantro. Steeping the herb in a milk and cream mixture followed by an overnight stay in the frig helps to the liquid to better absorb the flavor. I used natural cane sugar, which gave the frosting a slight caramel color – no green. I could have added green paste for color, but opted to keep it more natural.
The hint of cilantro was more than enough. It wasn’t my favorite frosting. I think next time I’ll go back to my tequila lime frosting, and put a drop or 12 of tequila in the cupcake batter and/or instant pudding. The addition of the dry spices, I think, added dryness to the batter.
We’ll see how they go today at work…I think I’ll owe my colleagues a do-over.
UPDATE: Apparently I was much too hard on myself. My colleagues enjoyed these cupcakes very much – from the spicy kick at the end to the not-so-sweet frosting. I still may add tequila next time anyway…
What you need:
- 1 box devil’s food chocolate cake mix
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon cayenne pepper
- 1 1/4 cups water
- 1/3 cup Devo Olive Oil Chipotle EVOO
- 3 eggs
- 1 c mascarpone
- 1 c frozen raspberries, thawed
- 1/4 c powdered sugar
- 1 lime, zested (save the juice for the frosting)
- 2 tsp Chambord
Cilantro Lime Frosting:
- 1 cups almond milk
- 1/2 cup heavy cream
- 1 c cilantro
- 1 1/2 c cane sugar
- 1/3 c flour
- 1 1/2 c greek yogurt butter, soft but cool, cut into small pieces
- 1 lime, juiced
- 1 tsp vanilla extract
What you do:
- Heat oven to 350°.
- Line muffin tin with cupcake liners.
- Combine dry ingredients.
- Add water, EVOO and eggs.
- Mix until well combined.
- Fill cupcake liners.
- Bake 18-21 min (reg size; 10-13 min for mini); top should spring back when touched.
- Allow to cool slightly before removing from pan.
- Place cupcakes on baking sheet.
- Cool for 10 minutes.
- Mix all ingredients.
Lime Cilantro Frosting:
- In saucepan add milk, cream and cilantro.
- Heat until mixture simmers.
- Remove from heat.
- Cool and refrigerate overnight.
- Strain mixture to remove and discard cilantro.
- In saucepan, whisk flour and sugar together.
- Add the cilantro milk mixture cook over medium heat, whisking occasionally, until mixture comes to a boil and has thickened, about 10 min.
- Transfer to mixer bowl.
- Beat on high until cool, 7-9 minutes.
- Reduce speed to low and add butter, one piece at a time.
- Mix until thoroughly incorporated.
- Increase the speed to medium high and beat until the frosting is light and fluffy, about 1-2 min.
- Add vanilla and lime juice and mix another 1-2 min.
- If the mixture seems too soft or runny, add some powdered sugar, cornstarch, a mix of the two, a little at a time until the right consistency is reached.
- Hollow out center of cupcake.
- Fill with mascarpone mixture.
- Replace hollowed-out pieces.
- Top with frosting and raspberry.