Thai Curry Cupcakes
One of my latest endeavors was an Asian Tea Party called
Shades of Jade designed for a bridal shower. I created a menu of different
Asian fusion foods and desserts inspired by my favorite Asian flavors.
The highlight of the menu was my Thai Curry cupcake, which I
am thrilled to share with you! The subtle red curry flavor compliments the
hints of vanilla and coconut milk in the cake. A light citrusy sweet glaze of
lime and coconut milk is the perfect final touch.
I usually like to make everything from scratch, but I don’t
mind using certain pre-packaged mixes as a base when I come across a great
product. I often experiment with Trader Joe’s products since I work in the
demonstration kitchen there, and I happen to love their vanilla cake
mix. It stands alone as a great mix or it can be altered to fit your favorite
recipe.
To give this cupcake a fun Asian twist, I substituted the
milk in the recipe for Trader Joe’s light coconut milk (has no guar gum) and added
Thai red curry paste from Asian Creations Thai Kitchen.
Baking Tip: I always reduce my baking temperature to 325
degrees for cakes and cupcakes. The lower temp help keeps them moist and
delicious, especially when baking ahead of time!
Recipe &
Directions
Cake Batter:
1 Package Trader Joe’s vanilla cake
mix
2 Large eggs
1 Stick unsalted butter, melted
1 Cup Trader Joe’s light coconut
milk
1 Generous teaspoon Thai Kitchen
Asian Creations red curry paste
Mix well with wooden spoon or spatula until well blended and
smooth. Do not over mix batter.
Place cupcake liners in a 12-cup muffin tin and divide
batter evenly across tins, approximately ¾ full. Bake at 325 degrees for 20 minutes. Begin checking for doneness after 15 minutes
and every 2-3 minutes after. Cupcakes
are done when toothpick comes out clean.
For best results do not over bake.
Cool on cooling racks for 15 minutes, remove liners and then
prick holes in cupcakes with a wooden skewer or toothpicks to prepare them to
soak up the glaze.
Glaze:
1/3 cup + 1 Tbsp lime juice
Zest of 2 limes
¼ cup Trader Joe’s light coconut
milk
3 Tbsp vegetable oil
4 Cups confectioners’ sugar
Whisk ingredients together well in a bowl large enough to
dip the cupcakes. Gently dip cakes into glaze and place back on cooling racks.
Be sure to place cooling racks over sheet pans or something to allow for icing
to drip. I like to dip cakes twice for
an extra delicious bite, but it is not necessary and may require an additional batch
of glaze. Sprinkle top of cakes with coarse
gold sprinkles if desired. Let cakes dry
for several hours.
If storing over night place in airtight container.
