Cupcake of the Week: Thai Coconut Curry Cupcakes || Week 4

Hungover one morning I stumbled into my kitchen looking for quick and easy things to whip up, when I noticed a can of coconut milk chilling in my pantry.  Hrm... I thought, I could easily whip up a batch of coconut curry tofu...

And somewhere between drooling over the possibility of a quick & easy lunch, and the exhaustion ridden headache I was suffering from, inspiration hit!  

So I present... my take on a Thai Coconut Curry Cupcake! 
Spyglass Taste Tester Approved.

Thai Coconut Curry Cupcakes

• 1 3/4 cups flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 1/2 sticks of butter, softened
• 1/2 cups of sugar
• 1/2 cups brown sugar
• 2 eggs
• 3/4 cups coconut milk
• 1 tsp curry powder
• 1/2 tsp thai red curry paste
• 1/2 tsp paprika

Pre-heat oven to 350 degrees.  In a bowl mix together the flour, baking powder, salt, sugar, brown sugar, curry powder, thai red curry paste & paprika.  Cut your softened butter into chunks and mix in.  Then add in your wet ingredients, eggs & coconut milk.  (If you don't have coconut milk, you can substitute it with 3/4 cup of whole milk & 2 tsp coconut extract).  Spoon in to your cupcake tray until 2/3 full.  Bake for 18-20 minutes.

Coconut Lime Frosting

• 1 box powdered sugar
• 1 stick butter softened
• 1 tbsp coconut milk
• 1 tsp coconut extract
• 1 tbsp lime juice

Whip your butter until it's light and fluffy.  Slowly incorporate your powdered sugar, coconut milk, extract and lime juice until your buttercream has reached a nice, spreadable consistency. 

Garnish

• Crumbled peanuts
• Cilantro

These work really well as mini-cupcakes, since you get all the flavors in one bite.  Described by my co-worker as a "meal + dessert" all in one...  Enjoy!