Sometime in the next week I’m going to try to get something on here about backyard butchering, vermiculture, or my wonderful washboard, but for now recipes with blood seem like the thing to do. I’ve spent a fair amount of time in the kitchen recently. Oh, and before the recipe– while we’re on the topic of my kitchen– I want to tangentially mention that the slug I found on a hike the other day is doing well. I just cleaned her temporary terrarium, made a new hiding structure out of a watermelon rind, and when I left she was munching lettuce. [A necessary tangent to this tangent: DO NOT EAT SLUGS RAW. Ever. Do not eat slugs without flushing their system. Do not eat slugs if you don’t know what you’re doing. More on safely cooking and eating slugs to come.]
Now, back to cupcakes. Serious business. These cupcakes are rich and chocolaty, fluffy, spicy, and altogether delicious. Once again, I used rooster blood that was allowed to coagulate, frozen, then blended to break up the clots.
1/2 cup blood
3/4 cup flour
1/2 cup white sugar
1/2 cup brown sugar
pinch or two of salt
1/3 a cup of creamed coconut*
1/2 cup DAGOBA Organic Xocolatl Drinking Chocolate**
1/2 cup almond milk
1 tbsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 tsp cloves
1/4 tsp paprika
*I used Aunt Patty’s Creamed Coconut, which is basically blended coconut. You can use coconut oil, but I think the flavor and texture of creamed coconut produces a better cupcake.
**I like using this hot chocolate mix because it has cinnamon, chili, and dark chocolate chips in it. You can use whatever chocolate powder you’d like, drink mix or otherwise, but if you’d like to substitute DAGOBA for something else, but keep the kick, add 1/4 tsp chili powder and one extra tsp of cinnamon. Feel free to be liberal with any chocolate chips you might want to incorporate.
First, preheat your oven to 350 degrees. Over low heat, melt your creamed coconut, stirring frequently so it doesn’t burn. Next, combine all of the ingredients BESIDES the flour.
Once everything is incorporated, add the flour slowly.
Pour mixture into a cupcake pan. You can either grease your pan, or use cupcake liners. Personally, I used olive oil for grease since I didn’t have any liners. Bake for about twelve to fifteen minutes, let cool, and frost.
Unfortunately, I didn’t take any pictures of the frosted cupcakes (as soon each cupcake was frosted, they somehow seemed to disappear). I made a chocolate frosting and garnished the cupcakes with raspberries.