Capeta Batida Devils Shake Recipes

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CAPETA BATIDA (DEVIL'S SHAKE)



Capeta Batida (Devil's Shake) image

This drink tastes like lightly spiked chocolate milk with cinnamon. The drink actually calls for guarana powder, which comes from a berry grown in Brazil and Venezuela and is sold in heath food stores as an energy supplement. The drink is good with it or without it, so don't worry if you cannot find it.

Provided by NcMysteryShopper

Categories     Beverages

Time 2m

Yield 2 Martinis, 2 serving(s)

Number Of Ingredients 6

1 teaspoon guarana protein powder (optional)
1 teaspoon instant powdered chocolate milk mix, such as Quik
1 teaspoon ground cinnamon
1 ounce milk
1/2 cup sweetened condensed milk
2 ounces cachaca (you can substitute guaro in this recipe)

Steps:

  • Combine ingredients in a shaker filled with ice.
  • Shake vigorously and strain into chilled martini glasses.

Nutrition Facts : Calories 329.9, Fat 7.3, SaturatedFat 4.6, Cholesterol 28.1, Sodium 107.7, Carbohydrate 44.9, Fiber 0.7, Sugar 43.1, Protein 6.7

CAPETA (BRAZILIAN 'DEVIL' COCKTAIL)



Capeta (Brazilian 'Devil' Cocktail) image

Capeta, which means devil in Portugese, is the name of this Carnival must-have drink, very popular in northern Brazil. This calls for guarana powder, which comes from a berry grown in Brazil and Venezuela; you can find it sold in health food shops as an energy supplement.

Provided by Andre

Categories     World Cuisine Recipes     Latin American     South American     Brazilian

Time 10m

Yield 1

Number Of Ingredients 7

½ cup ice cubes, or as desired
3 tablespoons sweetened condensed milk
3 tablespoons vodka
1 tablespoon ground cinnamon
1 tablespoon honey
1 teaspoon guarana powder
1 teaspoon unsweetened cocoa powder

Steps:

  • Place ice, sweetened condensed milk, vodka, cinnamon, honey, guarana powder, and cocoa powder in a blender; blend until smooth.

Nutrition Facts : Calories 372.1 calories, Carbohydrate 56 g, Cholesterol 19.2 mg, Fat 5.4 g, Fiber 4.8 g, Protein 5.6 g, SaturatedFat 3.3 g, Sodium 74.3 mg, Sugar 48.2 g

LITTLE DEVIL'S FOOD CAKES



Little Devil's Food Cakes image

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 12 cupcakes

Number Of Ingredients 15

1 cup all-purpose flour
6 tablespoons natural unsweetened cocoa (not Dutch-process)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, softened (1 stick)
1 cup sugar
2 large whole eggs, at room temperature
1 large egg yolk, at room temperature
1/2 teaspoon vanilla
1/2 cup water
8 ounces semi-sweet chocolate, finely chopped
3/4 cup heavy cream
Optional flavorings for 1 batch frosting: 2 tablespoons coffee liqueur, eau de vie (fruit brandy such as: framboise, a raspberry-flavored brandy), or dark rum; or 1/2 teaspoon mint extract or orange extract
Fresh raspberries, colorful candies, or chopped pistachios (optional)

Steps:

  • For the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F. Line 12 (1/2-cup) muffin cups with paper liners. Whisk the flour with the cocoa powder, baking soda, baking powder, and salt.
  • Beat the butter with an electric mixer at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and gradually add the sugar. Beat until light and smooth, about 5 minutes. Reduce the speed to medium-low and beat in the whole eggs and yolk 1 at a time, incorporating each fully before adding the next. Beat in the vanilla. Scrape down the sides of the bowl.
  • Bring water just to a boil in a small saucepan and remove from the heat. With the mixer at low speed, beat the flour mixture into the butter mixture in 4 additions. Drizzle in the hot water, about 2 tablespoons at a time, and mix briefly to make a smooth batter. Divide the batter among the muffin cups filling them 2/3 full. Bake until the centers of the cupcakes spring back when pressed gently, about 20 minutes. Cool the cupcakes in the tin on a rack for 10 minutes then remove from the tin and cool completely before frosting.
  • For the frosting: Put the chocolate in a medium heatproof bowl. In a small saucepan, bring cream to a boil. Pour cream over chocolate and shake the bowl gently so cream settles around the chocolate. Set mixture aside until the chocolate is soft, about 5 minutes. Whisk gently until smooth, taking care not to incorporate too many air bubbles. Stir in 1 of the flavorings, if desired. Dip the tops of the cooled cupcakes into the frosting. (Frosting can also be chilled and whipped, then piped or spread onto the cupcakes.) Set them upright and let stand 1 or 2 minutes, until frosting is slightly set, then decorate with fresh berries, candies, or chopped pistachios, if desired. Let cakes stand on rack until frosting is completely set.

MINT DEVIL'S FOOD CUPCAKES



Mint Devil's Food Cupcakes image

These are light, airy, and sure to bring a smile to your lips!

Provided by Imijester

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 2h5m

Yield 12

Number Of Ingredients 22

cooking spray
¼ cup unsalted butter
2 (1 ounce) squares semisweet chocolate
1 cup all-purpose flour
2 tablespoons all-purpose flour
¾ teaspoon baking soda
⅛ teaspoon salt
2 tablespoons milk
½ teaspoon distilled white vinegar
½ drop pure peppermint extract
1 cup white sugar
1 egg
½ cup boiling water
2 tablespoons cold water, or more as needed
1 (.25 ounce) package unflavored gelatin
1 cup heavy whipping cream
3 tablespoons heavy whipping cream
¼ cup confectioners' sugar
2 teaspoons confectioners' sugar
½ teaspoon imitation vanilla extract
1 drop green food coloring
6 chocolate sandwich cookies (such as Oreo®)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly spray 12 muffin cups.
  • Heat butter and chocolate together in a small saucepan over low heat until melted, about 5 minutes. Remove from heat; set aside to cool slightly, about 5 minutes.
  • Combine 1 cup plus 2 tablespoons flour, baking soda, and salt together in a small bowl.
  • Mix milk, vinegar, and peppermint extract together in another small bowl.
  • Beat sugar and eggs together in large bowl with an electric mixer on medium speed until pale, about 3 minutes. Add melted chocolate and beat well to combine. Pour in 1/2 cup boiling water and beat until batter is well-blended. Add flour mixture; beat on low speed until incorporated. Add milk mixture and blend well. Fill muffin cups 3/4-full with batter.
  • Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 25 to 30 minutes. Transfer cupcakes to wire rack and cool to room temperature, about 45 minutes.
  • Combine 2 tablespoons cold water and gelatin in a small saucepan over low heat. Stir constantly until gelatin dissolves, about 5 minutes. Remove from heat and let cool slightly, but not until set, about 5 minutes.
  • Combine 1 cup plus 3 tablespoons heavy cream, 1/4 cup plus 2 teaspoons confectioners' sugar, vanilla extract, and green food coloring in a large bowl. Whip with an electric mixer on low speed until slightly thickened, about 5 minutes. Beat in dissolved gelatin slowly. Increase speed to high and beat until frosting is stiff, about 3 minutes.
  • Spread frosting over cooled cupcakes. Remove and discard cream filling from chocolate sandwich cookies; crush cookies. Scatter cookie crumbs over cupcakes.

Nutrition Facts : Calories 292.2 calories, Carbohydrate 35.7 g, Cholesterol 58.1 mg, Fat 15.6 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 9.1 g, Sodium 145.2 mg, Sugar 24.2 g

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