I had some coconut milk left over from a curry on Friday and an idea was born. Coconut and cardamom are always combined in curries to delicious affect and I saw no reason why combining them in a cupcake would not be as equally delicious.
I only made 6, there are only two of us! The recipe is easily doubled.
Cardamom, coconut and vanilla cupcakes
For the cakes
65g butter
65g caster sugar
1/2 tsp vanilla paste
seeds of 5 cardamom pods, ground in a pestle and mortar
1 egg
65g self raising flour
1/2 tsp baking powder
2 tbsp coconut milk
For the frosting
60g butter
125g icing sugar
1/2 tsp vanilla paste
2 tbsp coconut milk
Preheat the oven to 180C/160C FAN and line a cupcake tin with cases.
Beat the butter, sugar, vanilla and crushed cardamom seeds together until very light and fluffy. Add the egg and beat for a further minute.
Scrape down the sides of the bowl with a spatula and add the flour and baking powder, beat until just combined. Add the coconut milk and beat for a further minute.
Divide the cupcake mix between the cases and bake in the oven for 20-25 minutes. When done the cupcakes should be golden and springy. Transfer the cupcakes to a wire rack to cool completely.
To make the the frosting beat together the butter, icing sugar, vanilla and 1 tbsp of the coconut milk until very light and fluffy, add the remaining coconut milk and beat again. Refrigerate for about 20-30 minutes. Once the cupcakes are completely cool pipe swirls of frosting onto each cupcake.
These cupcakes are lovely and light with the warming, aromatic cardamom really coming through. The cake is complemented perfectly by a creamy luxurious frosting.
I am giving these cakes full credit for helping me get through my science report! It is my firm believe that cake will help any form of writers block/work issue.
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