The Golden Chilli Unicorn Cupcake
To celebrate the launch of Chopped, the show that uses the unlikeliest pairings to bring together the tastiest dishes, Food Network has partnered with culinary wizards Flavourtown to create the Vinda-Chockie-Loo Trio. Here’s the recipe for the Golden Chilli Unicorn cupcake...
- Preparation Time45 mins
- Cooking Time24 mins
For the cake
For the Chocolate Chilli Frosting
For the Golden Unicorn Decorations
1. For the cupcake, start by creaming butter and sugars for 5-10 minutes until fluffy and light in colour.
2. Sift flour, cocoa powder, bicarbonate of soda and salt together and set aside. Mix vanilla into buttermilk and set aside.
3. Add eggs one at a time and beat for 1 minute between each addition.
4. Stop and scrape down the bowl and mix again until pillowy and well incorporated.
5. Add one third of the dry ingredients on a slow speed and mix until just incorporated.
6. Add half the buttermilk and mix just until the milk is incorporated.
7. Stop and scrape down and add another third of the flour followed by the buttermilk.
8. Once the final batch of flour is incorporated scrape down one final time and ensure the batter is one constant colour all the way through.
9. Scoop into baking pans and bake for 24 minutes at 300F.
1. To make the frosting, cream butter for five minutes until white, pale, and fluffy.
2. Add half the icing sugar and start to mix on low speed until incorporated and then turn up to medium and beat for 3 minutes.
3. Slowly add remaining icing sugar, chilli powder and cinnamon in the same way and beat on medium. Gradually add milk one tablespoon at a time until desired consistency is reached. Add in vanilla.
4. Add cooled melted chocolate and beat again until incorporated.
1. For the golden unicorn decorations, first roll the red sugar paste to a thickness of approximately 4mm.
2. Using a knife or a petal cutter, shape the fondant into an ear shape and pinch one end to give the ear more definition.
3. Paint gold highlights using edible gold paint and set aside to dry.
4. Roll the white sugar paste into two small balls and shape into two rolls that both taper at one end.
5. Twist the shapes together to form the unicorn horn.
6. Using food safe brushes, paint the horns with edible gold paint or an edible gold spray.
7. Leave all the fondant to dry and go hard - ideally leave overnight to set completely.
The Golden Chilli Unicorn Cupcake
Slow cooked blade steak with beef & oyster sauce, carrots and turnip
Laphroaig Smoky French Martini
Laphroaig Islay on the Beach
Laphroaig Café Islay
Laphroaig Long Islay Spritz
Laphroaig Ginger Peat
Laphroaig Heated And Peated
Laphroaig Smoke And Spice
Laphroaig Heated Highball
Laphroaig Smoky Old Fashioned
Laphroaig Smoky Ginger
Laphroaig Old Peat
Broiled Porterhouse with Roasted Garlic and Lemon
Smoked Haddock and Sautéed Potatoes with a Smokey Cream and White Wine Sauce
Asparagus with Caramelised Shallots & Tarragon Mayonnaise
30 Minute Shepherd's Pie
Smoky Hot Scallops and Chives
Blue Cheese Steak Sandwich With The Works
The ultimate BLT burgers with honey treacle-glazed bacon, griddled lettuce and smoky tomato mayo
Diners, Drive-Ins, And Dives
Guy Fieri takes a cross-country road trip to visit some of America's classic "greasy spoon" restaurants that have been doing it right for decades.
Man V. Food
A culinary tour across America, checking out the best diners, looking for great food and tackling the nation's largest and most fiery eating challenges.
The Pioneer Woman
Award winning blogger and former city girl Ree Drummond shares her special brand of home cooking, from throw-together meals to elegant creations.
Teams of cake decorators, candy makers and pumpkin carvers create Halloween-themed displays in an elimination battle for a big cash prize.
Halloween Baking Championship
America’s top bakers battle it out to bake the spookiest, creepiest and most irresistible treats. The baker who impresses the most will take home $25,000.
Turning a failing restaurant around is a daunting task under the best of circumstances; attempting to do it in just two days and with a limited budget seems an impossible task. But chef Robert Irvine is ready to take on the challenge.
When restaurant owners suspect employees of not doing their jobs, or generally doing lousy work, they call in the Mystery Diners. What will they find?
Michel Roux’s French Country Cooking
Michel Roux Jr showcases the unique cuisine of Southern France. He sources incredible local ingre-dients, samples delicious dishes and shares his favourite recipes that are simple and easy to make.
Haunted Gingerbread Showdown
Nine of America’s best gingerbread artists craft spooky gingerbread creations for a chance to win the ultimate Halloween treat: a top prize of $25,000!
The Best Of Man V. Food
From visiting America's greatest pig-out spots to taking on the most legendary eating challenges, Adam Richman has sampled some incredible dishes. Relive some of his favourite mouth-watering moments.
Barefoot Contessa: Back To Basics
Self-taught cooking queen, Ina Garten, shares her delicious, simple and unique recipes. Her dishes are perfect for celebrations and family dinners.
Holiday Baking Championship
Eight bakers show off their family traditions and superb baking skills. They must prove their abilities in front of judges Nancy Fuller, Duff Goldman and Lorraine Pascale.
Kids Baking Championship
A group of talented junior bakers compete in a series of very creative challenges to win the title of Kids Baking Champion and the $25,000 grand prize.
Man V. Food: Hall Of Fame
Food enthusiast Casey Webb travels across the U.S. in search of the country’s ultimate eating challenges. From his most memorable BBQ dishes to his favourite desserts, Casey counts down some of his greatest feasts.
The Hairy Bikers' Comfort Food
For the Hairy Bikers, nothing beats delicious comfort food. Si and Dave share some of their favourite feel-good recipes and reveal the fascinating stories behind iconic dishes.
Tom Kerridge's Proper Pub Food
Michelin-starred chef Tom Kerridge samples the best pub food the UK has to offer and demonstrates how to make hearty dishes inspired by British pub classics, from the comfort of your own home.
Chef and restauranteur, Ina Garten, shares delicious recipes inspired from cuisines all around the world, perfect for entertaining or eating at home.
Girl Meets Farm
Cookbook author and food blogger, Molly Yeh, makes delicious dishes inspired by her Jewish and Chinese heritage in her farmhouse kitchen in the Midwest.
Chef Nancy Fuller gathers the best the land has to offer and feeds her friends and family classic, farm fresh meals.
Fight For Food Fame
The final two celebrity recruits team up with their chefs to make steak fajitas. Then, they have to impress the judges with their three-course meal.
Single Dad Sparks His Passion
Robert Irvine travels to West Virginia to help a struggling single dad sort out the confusion of his Italian-American-barbecue restaurant.
Duff Goldman challenges the bakers to design dead-to-alive themed cakes. The remaining bakers create showstoppers featuring spectacular effects.
Best of 16-Minute Meals: Far Flung
Ree Drummond makes four 16-minute marvels with round-the-world inspiration. They include pork schnitzel sandwiches, speedy stroganoff, lighter Asian noodle salad and quick churros.
Robert Irvine heads to Grand Rapids where a struggling Caribbean restaurant’s dingy dining room and bland menu are in desperate need of his magic touch.
After visiting a beekeeper, Michel is inspired to use honey as part of a delicious duck dish. Later, he tries to impress his wife with a fruit compote.
The Bikers get nostalgic with recipes to conjure up happy memories. They make a Lancashire hotpot like Dave's mum used to make, and a French speciality for Si.
Best of Ranch To Go
Ree Drummond makes spicy Chuck burgers with crispy onions for her father-in-law. And, there's a blood orange Rosemary pound cake to mail to her mum.
Hard Times At Josephine's
Robert Irvine heads to Chicago to try and save an iconic south side restaurant. The establishment has been running for 30 years but needs serious help.
The Bikers use top-notch ingredients to create amazing dishes. They update the classic rum baba and use a great cut of beef in a traditional Greek stifado.
Best of Real Deals
Ree Drummond shares her budget friendly recipes. She makes one-pot beef noodle skillet and delicious BBQ chicken baked potatoes to stock the freezer.
Saving A Pastor's Passion
After continually losing money, the owner of a restaurant in Florida has lost hope. Robert Irvine tries to help him rediscover his passion.
The Bikers cook dishes that will bring smiles to the table. They make their epic biker burger, a show-stopping meringue, and a modern take on a classic banana split.
Best of Pasta Favorites
Ree Drummond shares her pasta favourites. They include a trio of five-ingredient dishes like spaghetti carbonara. Plus, she makes her go-to lunch for the kids, Cajun veggie pasta.
Robert Irvine works to revive a Greek restaurant in Florida. The owner is struggling with the loss of his parents, and Robert comes in to help their legacy survive.
The Bikers create their version of hearty pub classics. They give a new look to a traditional pudding and reveal the secrets behind the ultimate fishcake.
Too Tired To Cook
Ree is on the ranch making fast and easy dishes. There's an effortless one pot clam spaghetti, caprese avocado toast, and Tex-Mex pantry gnocchi soup.
Trapped With A Monster
The three teams create stunning Halloween displays showing the results when someone is trapped with a monster. Actress Jocelin Donahue joins the judges.
Monster Support Group
The four remaining teams create astonishing Halloween displays showing that even the scariest monsters need friends too. Actress Katie Sarife joins the judges.