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

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

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