These Red Chile Velvet Cupcakes are New Mexican at their heart. The New Mexico grown red chile puree gives a slight kick to these delicious cupcakes.
Ingredients
Red Velvet Mini Cupcakes
- 1 cup all-purpose flour
- 1 Tbsp. all-purpose flour
- ¼ tsp. baking soda
- ¼ tsp. salt
- 5 Tbsp. unsalted butter
- 6 Tbsp. BUENO® Mild Red Chile puree
- 1 cup brown sugar packed
- 1/3 cup cream cheese
- 1 tsp. vanilla extract
Red Chile-Cream Cheese Frosting
- 1 cup cream cheese
- 2 Tbsp. BUENO® Red Chile Puree cooked to 165°
- 3 Tbsp. white sugar
Servings: mini cupcakes
Units:
Instructions
- Preheat oven to 350°.
- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, soda, and salt; set aside.
- Melt butter in a large saucepan over medium heat. Remove from heat; stir in red chile puree and sugars. Add cream cheese and vanilla, stirring to combine.
- Add flour mixture, stirring until moist.
- Drop 1 heaping teaspoon into mini cupcake cups.
- Bake at 350° for 10 to 15 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm.
- Remove cupcakes from pans; cool on wire racks.
- Combine frosting ingredients and stir until smooth. Pipe frosting onto each cupcake and enjoy!
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