I think it's very appropriate that the post that gets this little blog off the ground is my submission for Iron Cupcake: Earth this month. The challenging ingredient this month is chili pepper! (To find out more about Iron Cupcake:Earth and to join in the fun, please go here!) My submission is a green curry cupcake with a coconut cream frosting topped with toasted coconut and brown sugar.
I was hoping to come up with a unique approach to the challenge, and while I was researching just what the hell I had gotten myself into, the idea of green curry popped into my head. My absolute favorite Thai dish is green curry with...well, anything, and I wondered if I could translate it into cupcake form.
I did many Google searches and I am proud to say that nowhere on this great big internet, where you can find things like this and this did I find a recipe for green curry cupcakes. (Of course, if you are somehow aware of Ye Olde Green Curry Cupcake Depository and I missed it, please let me know!) I had to wing it and work the recipe out for myself, and I am very pleased with how it turned out. (I had some serious concerns that this endeavor would end in painful mouth fire that could only be doused with a tub o' Tums.)
I used Maesri brand of curry paste which is available at most Asian groceries, and also at fancier grocery stores like Whole Foods.
Oh yes, I spy green chiles.
By the way, if you've got some time on your hands, you can always make your own curry paste. I have always enjoyed the pre-made paste, but do whatever floats your curry boat.
I took the basic recipe for yellow cake and modified it for project green curry cupcake.
I replaced the regular milk in the recipe with coconut milk, and incorporated 1 tablespoon of curry paste into the coconut milk. I also added 3-4 drops of green food coloring to really bring out the green.
In the end, the batter isn't too green, which is pretty accurate:
I went with a coconut cream frosting for this cupcake to mirror the coconut milk that compliments the paste. The finished product has a gentle green curry taste with just a hint of burn. The coconut cream frosting compliments the curry taste and has a cooling effect.
Recipe for Cupcakes
Prep: 20 minutes
Bake: 18-20 minutes
Cool: 45 minutes
Oven 375 degrees
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter
1 1/2 cups sugar
1/4 cup brown sugar
1 teaspoon vanilla
2 eggs
1 1/4 cups coconut milk
1 tablespoon green curry paste
1/2 cup coconut for garnish
1/2 cup brown sugar for garnish
3-4 drops green food coloring (optional)
1. Combine flour, baking powder, and salt; set aside.
2. Combine coconut milk and curry paste, whisk for 30-40 seconds until well combined. Add 3-4 drops of green food coloring, if you choose.
3. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla, beat until well combined. Add eggs, one at a time, beating 1 minute after each. Add dry mixture and coconut milk curry mixture alternately to beaten mixture, beating on low speed until combined.
4. Bake in a 375 degree oven for 18-20 minutes.
5. After cupcakes cool, frost with coconut cream frosting.
6. Toast coconut for garnish.
7. Sprinkle toasted coconut and brown sugar on frosted cupcakes.
Recipe for Frosting
1 1/2 sticks butter at room temperature
1/8 cup coconut milk
1/2 tsp vanilla
2 cups powdered sugar
1 1/2 cups shredded coconut
Beat the butter briefly add the powdered sugar, coconut milk and vanilla, beating until smooth. Add the coconut a bit at a time until combined.
The Iron Cupcake Challenge has got some fabulous prizes including items from Cakespy, Jessie Steel Aprons, Cupcake Courier and Taste of Home.
If you'd like to vote for me, voting will begin on Sunday, August 31st at 12 noon at NO ONE PUTS CUPCAKE
IN A CORNER, and will be open through Thursday, September 4th at 12 noon.
