Chocolate Curry Cupcakes with Coconut Buttercream

Ingredients
(makes 6)
For the cupcakes:

• 25g cocoa powder
• 80ml boiling water
• 1 large egg
• 105g  plain flour
• 110g caster sugar
• 1/2 teaspoon medium curry powder
• 1/4 teaspoon bicarbonate of soda
• 1/4 teaspoon salt
• 75g unsalted butter, at room temperature

For the frosting:

• 40ml coconut milk
• 50g unsalted butter, at room temperature
• 200g icing/powdered sugar
• A pinch of salt

Cooking Directions 

1.     Preheat the oven to 170C/325F. Line a cupcake tin with paper cases.

2.     In a mug, mix the cocoa powder with boiling water until you have a smooth paste.

3.     In a small bowl, whisk the egg with 1 teaspoon of the cocoa mixture until fully combined. 

4.     Sift all of the dry ingredients together into the bowl of an electric mixer. Add the butter and cocoa and beat on low until all the dry ingredients are wet. Increase the speed to medium and beat for a couple of minutes until the mixture is smooth. 

5.     Add half of the beaten egg and beat for 30 seconds. Add the rest of the egg and beat again for 30 seconds or until all the egg has been incorporated. 

6.     Spoon the batter into cupcake cases, filling them about 3/4 full. 

7.     Bake for 20-25 minutes until firm to the touch. Place on a wire rack to cool.

8.     To make the buttercream, beat the butter and half the sugar together until smooth. Add the coconut milk and salt and beat until incorporated. Gradually add the rest of the sugar, continuing to beat, until you have reached the desired consistency. For more baked goodies see: www.londonbakes.com