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Seelensturm: Thai Cupcakes

Thai Cupcakes

Nov 18, 12:50

Thai Cupcakes

I love baking with ginger. It goes well with apple, pumpkin, nuts, cocoa … nearly everything. And it is essential in gingerbread. But I wanted to try something different and ended up with cupcakes inspired by thai curries, made with coconut and a bunch of spices. They are vegan.

This is my entry in this month’s Mystery Box Cupcake Challenge featuring ginger.

Please also join the cupcake advent calender!

Makes 12 cupcakes

  • 120g flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground lemongrass
  • 1/2 tsp ground ginger
  • 1/8 tsp chili powder
  • 1/8 tsp ground coriander
  • 1/8 tsp ground cinnamon
  • a pinch of ground nutmeg
  • 100g desiccated grated coconut
  • 3 tbsp canola oil
  • 80g sugar (or more)
  • about 1 cup coconut milk
  • 4 tbsp lime juice

Preheat the oven and line a muffin pan with paper cups.
Sift flour, baking powder, soda, salt and spices into a bowl. Add grated coconut and mix.
Mix oil and sugar. Add half of coconut milk and beat until sugar dissolved. Mix in flour coconut mixture, lime juice and as much coconut milk as needed to get desired consistency.
Fill paper cups with batter about 3/4 full. Bake about 20 minutes at 350° F until a cake tester comes out clean. Let them cool on a cooling rack.

  • 25g confectioners’ sugar
  • 25g coconut cream powder
  • 50g coconut oil
  • coconut chips

Cream together confectioners’ sugar, coconut cream powder and coconut oil until well combined.
Remove paper cup from a cupcake. Spread frosting on cupcake and stack it upside down on another cupcake. Spread frosting on the side and the top of the unwrapped cupcake. Place coconut chips on frosting and set aside.
Repeat with remaining cupcakes. You get 6 tiered cupcakes.

The winner of November’s Mystery Box Cupcake Challenge will receive prizes from:

Thank you to all our prize sponsors!


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