tag:blogger.com,1999:blog-28702549.post2654041768373238738..comments2011-04-30T23:00:02.163-07:00Garretthttp://www.blogger.com/profile/15794723829898024006noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-28702549.post-88102058032084144592011-04-30T20:40:40.082-07:002011-04-30T20:40:40.082-07:00These are baking in my oven right now! Whether or not the cupcakes themselves taste good, the batter was delicious. One thing though, the batter filled 23 cupcake cups, not 12. Thanks for the recipe!kavitha1414http://www.blogger.com/profile/06335042268252619006noreply@blogger.comtag:blogger.com,1999:blog-28702549.post-69466814836696753892008-11-14T17:07:00.000-08:002008-11-14T17:07:00.000-08:00Anchos in the UK??.... Look no further than the Mexican Food specialits :<BR/><BR/>http://www.mexgrocer.co.uk/Ancho-Chillies-100g-p-16142.html<BR/><BR/>They&#39;ve got loads of products that I love love love. The best range of authentic Mexican foods &amp; chillies.<BR/><BR/>Check them out folks! Saludos!!Sol Flamberghttp://www.blogger.com/profile/05009142760948035342noreply@blogger.comtag:blogger.com,1999:blog-28702549.post-34073295740441192522007-08-14T21:08:00.000-07:002007-08-14T21:08:00.000-07:00kaho - i really don;t know, red velvet is a totally different recipe. you'd have to try it out yourself. just check a bunch of soufle recipes and compare it to red velvet and work from there. :)Garretthttp://www.blogger.com/profile/15794723829898024006noreply@blogger.comtag:blogger.com,1999:blog-28702549.post-85382731650516143942007-08-14T20:22:00.000-07:002007-08-14T20:22:00.000-07:00Love the flourless Ancho Cocoa cupcake... however i have a question.. do you think it is possible to make a flourless red velvet cake? I want to make one with ancho's but the am not so sure ... any suggestions?Kellie Kahohttp://www.blogger.com/profile/09099471895059130110noreply@blogger.comtag:blogger.com,1999:blog-28702549.post-70782715782916007862007-06-15T10:43:00.000-07:002007-06-15T10:43:00.000-07:00Here is a link to someone else's pic of the recipe!<BR/><A HREF="http://prunecandy.wordpress.com/2007/05/25/chocolate-souflettes/" REL="nofollow">Souflee Cupcakes</A>Garretthttp://www.blogger.com/profile/15794723829898024006noreply@blogger.comtag:blogger.com,1999:blog-28702549.post-27985619282195420532007-04-16T07:56:00.000-07:002007-04-16T07:56:00.000-07:00Annony - All fixed! Add it with the chocolate to the yolk mixture. As for cayenne, I would say no. Ancho is a sweet chili with only a bit of heat. Any dried, mild pepper should do but cayenne is little flavor and all heat. <BR/><BR/>As for a bacon cupcake, I've been talking with Shuna, one is in the works... Dun dun dunnnnnnnn!Garretthttp://www.blogger.com/profile/15794723829898024006noreply@blogger.comtag:blogger.com,1999:blog-28702549.post-73369487772373897252007-04-16T03:04:00.000-07:002007-04-16T03:04:00.000-07:00I can't find any Ancho chili in my city, namely Hong Kong, could I replace it with Cayenne pepper? Also, in the recipe you posted, you didn't indicate when to put in the Ancho chili, should it be mixed in when chocolate & butter mixture is folded into the egg yolk mixture?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-28702549.post-60023727657729133582007-04-12T14:17:00.000-07:002007-04-12T14:17:00.000-07:00Here, here, bacon cupcake! send one this way!Davidhttp://www.blogger.com/profile/14902882623105289547noreply@blogger.comtag:blogger.com,1999:blog-28702549.post-24550998306871158092007-04-11T12:38:00.000-07:002007-04-11T12:38:00.000-07:00Next time you are in New York.....http://www.burgersandcupcakes.us/made_of/index.html<BR/><BR/>the boyThe Shameless Foodieshttp://www.blogger.com/profile/02258185618996301184noreply@blogger.comtag:blogger.com,1999:blog-28702549.post-43609816943997720992007-04-10T12:55:00.000-07:002007-04-10T12:55:00.000-07:00Yes, I'm with everyone else and would LOVE to see a bacon cupcake. But in the meantime, I'm still quite thrilled with this recipe as ancho and chocolate are two of my favorite flavorsHomesick Texanhttp://www.blogger.com/profile/03183180431248706166noreply@blogger.comtag:blogger.com,1999:blog-28702549.post-31952899595517355882007-04-10T10:44:00.000-07:002007-04-10T10:44:00.000-07:00I came across this recipe while scouring blogs for ideas. I'm totally excited to try this one, as I love chocolate and chilies together and I love the idea of a flourless cupcake.<BR/><BR/>I'm visiting San Francisco next week-- I know you're in Sacramento, but I was wondering if you knew of any good bakeries in the Bay Area that I should try out while I'm in the area. I'm dying for delicious baked goods inspiration.<BR/><BR/>Cheers!<BR/><BR/>HanaCupcake Aspirationhttp://www.blogger.com/profile/13701052498272273919noreply@blogger.comtag:blogger.com,1999:blog-28702549.post-32656965243726136182007-04-10T09:29:00.000-07:002007-04-10T09:29:00.000-07:00I think everyone tripped over the same issue! BACON CUPCAKES WITH BROWN SUGAR/MAPLE ICING! Oh come on!Acme Instant Foodhttp://www.blogger.com/profile/05433880903890097520noreply@blogger.comtag:blogger.com,1999:blog-28702549.post-58735907336158626252007-04-10T07:54:00.000-07:002007-04-10T07:54:00.000-07:00Shuna & Brandon - Hmm... I am intrigued by the bacon idea...<BR/><BR/>Karina- I'm so glad you like them!<BR/><BR/>Annony- 30 minutes. 300 would set a fire. <BR/><BR/>M- I would say just take the dried ones and powder them in a blender or something. I use a regular old 12 slot muffin tin from Safeway.Garretthttp://www.blogger.com/profile/15794723829898024006noreply@blogger.comtag:blogger.com,1999:blog-28702549.post-38646606134425338712007-04-10T05:10:00.000-07:002007-04-10T05:10:00.000-07:00These cupcakes sound delicious and I can actually eat them because they are gluten-free! I am so excited to try one of your famous cupcakes! Two questions though. 1)I don't have, and have never been able to find, ancho chile powder. I do, however, have whole ancho chiles, which I immerse in hot water and then blend up into paste (which I freeze for soups and stews). Do you think this would work instead - if so, do I need to make other changes? 2) I'm curious to know what cupcake/muffin tin you use for all your creations. Thanks, Garrett!~Mhttp://www.blogger.com/profile/05022756326428884844noreply@blogger.comtag:blogger.com,1999:blog-28702549.post-4425334325911433442007-04-10T04:05:00.000-07:002007-04-10T04:05:00.000-07:00Do you mean to bake these for 300 minutes or 30 minutes?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-28702549.post-87124644151524159512007-04-09T18:43:00.000-07:002007-04-09T18:43:00.000-07:00Garrett - I bow in the direction of the master cupcake maker. This is enlightened stuff. In essence, it's a souffle cupcake with chocolate base. And, it's gluten free. (Which in my world is a definite plus.) Because you have reached Master status, I have to agree with Shuna. You need to make maple. bacon. cupcakes. It must be.Brendonhttp://www.blogger.com/profile/15723040679644104890noreply@blogger.comtag:blogger.com,1999:blog-28702549.post-60405537412018066622007-04-09T17:48:00.000-07:002007-04-09T17:48:00.000-07:00Darling Bacon Goddess Loving Boy. You have outdone yourself. I was contemplating a flourless chocolate cupcake myself. But the ancho chile? Pure inspiration. I am genuflecting as we speak - er - type.<BR/><BR/>Bravo.<BR/><BR/>GF Goddess kisses,<BR/><BR/>KarinaKarinahttp://www.blogger.com/profile/02967274458508952874noreply@blogger.comtag:blogger.com,1999:blog-28702549.post-81228285299343276892007-04-09T16:59:00.000-07:002007-04-09T16:59:00.000-07:00thanks for the link!<BR/><BR/>But wait... why no bacon cupcake? You did a PEA cupcake!!<BR/><BR/>I once made a bacon pot de creme with bacon brittle garnish for a bacon themed dinner. Let me tell you, bacon is Very versatile! (think maple syrup...)shuna fish lydonhttp://www.blogger.com/profile/01206832269005038626noreply@blogger.com