Recipe: Chocolate Curry Cupcakes

ImageA prize winning dessert from our East Store bakers, these cupcakes will knock your socks off. Don't walk, run to the kitchen to try our Chocolate Curry Cupcakes with Coconut Lemongrass Icing. Hundreds of folks at Chocolate Fest in February of 2008 loved this recipe and we think you probably will too. 

3 c flour
2 t baking soda
½ t salt
¾ c cocoa powder
¾ c Earth Balance margarine
1 ½ c beet sugar
1 or 2 t curry powder
¼ c filtered water
2 c coconut milk
2 t coconut extract

With a mixer cream the margarine, sugar, water and coconut extract until fluffy and incorporated. In a bowl whisk together the dry ingredients. Alternate between the coconut milk and dry mix, adding approximately 1/3 of each at a time until the batter is thick and smooth. Use ice cream scoop for precision measuring into cupcake liners. Bake at 300 degrees in a convection oven or 350 in a home oven, toothpick after 20 minutes.
Allow to cool completely before frosting.

1/2 c coconut milk
3-6 stalks fresh lemongrass, depending on the level of flavor you desire

Simmer lemongrass in coconut milk. Steep for thirty minutes. Strain out lemongrass and toss. Set aside coconut milk; cool.

1 packages of Tofutti cream cheese (8 oz)
1 c Earth Balance margarine

Beat together Tofutti and Earth Balance margarine to soften.

zest of one lemon
9 c powdered sugar
2 t coconut extract

Add to Tofutti margarine mixture; add powdered sugar gradually. Finally, add coconut lemongrass reduction (without the lemongrass!!) until desired consistency is achieved. Pipe icing onto cupcakes.
Garnish if desired with shavings of coconut, a fine dusting of curry powder, or perhaps a lemongrass stalk.
Serves at least one dozen, maybe two.