Spiced Cupcakes With Coconut Icing

Name: Spiced Cupcakes With Coconut Icing
Yield: Makes 18 cupcakes
Ingredients: 2 cups + 2 Tbsp (530 mL) cake and pastry flour; 1 cup (250 mL) sugar; ½ cup (125 mL) packed light brown sugar; 1 Tbsp (15 mL) baking powder; 1 tsp (5 mL) salt; ½ tsp (2 mL) ground cinnamon; ½ tsp (2 mL) ground cardamom; ½ cup (125 mL) coconut milk; 3½ cups (875 mL) icing sugar, sifted; ½ tsp (2 mL) coconut extract (optional); 1 tsp (5 mL) vanilla extract; sweetened, flaked coconut, for garnish; ¼ tsp (1 mL) ground black pepper; ¼ tsp (1 mL) ground allspice; ¾ cup (185 mL) buttermilk; ⅓ cup (80 mL) vegetable oil; 1½ tsp (7.5 mL) vanilla extract; 1 Tbsp (15 mL) fancy molasses; ¼ cup (60 mL) unsalted butter, at room temperature; 2 eggs, separated

Preparation info

Makes
18
cupcakes

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

These cupcakes are delicate and tender, and the spice blend is more like chai flavours than gingerbread.

Ingredients

Cupcakes

2 cups + 2 Tbsp (530 mL) cake and pastry flour

Cake
Vegetarian

Method

Preheat the oven to 375°F (190°C) and line 18 muffin cups with paper liners.
Sift the flour, ½ cup (125 mL) of sugar, the brown sugar, baking powder, salt, and spices into a large mixing bowl.
Make a well in the centre of the flour mixture an