Caramelized Coconut Lime and Ginger Cupcakes (Egg-free)

Did you ever think that you were so different than your family that you must be adopted? I look so much like my father that perfect strangers have introduced themselves to me because they know him. So, I never thought that I was adopted, but there was one thing that set me apart from my whole family. As a child, I despised coconut. My distaste of coconut was frankly contrary to generations of taste buds.

My family is from the West Coast of India, a tropical paradise of beaches and coconut palms. Coconut is pervasive—used in hair products, religious practice and, of course, in food. Raw coconut is added to sautéed vegetables, ground coconut to curries, coconut oil for frying. As a child, while I didn’t mind coconut when browned and spiced until almost imperceptible, I would not eat it in the raw form. As an adult, I don’t throw a hissy-fit when I see it at the dinner table, but I definitely don’t go out of my way either. For the rest of my family, coconut is what makes dinner tasty.

Are palettes are genetic? Despite my weird coconut hating nature, my daughter loves it. Coconut water, coconut curry, coconut, coconut, coconut. So, the other day, when I promised Belle that she could make cupcakes, I decided to come up with coconut cupcake recipe. The upcoming change in the family has been stressful for Belle and I am trying to make these last few weeks as an only child really enjoyable. I had just read Tartelette mava cake recipe from the Parsi’s of Bombay. It made me remember muggy monsoon summers and fresh bhelpuri with my family. I thought this would be a perfect start to our cupcakes. We made them egg-free just so that in case she got a little curious about the batter, I wouldn’t worry.

I didn’t taste the results, but Belle and her dad loved them. At least we know they are related.

These cupcakes are also my entry for the Coconut and Lime 5 year anniversary. I thought I would enter because I loved her Rhubarb Cupcake recipe when I veganized it last year. I paired my cupcakes with Coconut spice coffee (add a couple tablespoons extra coconut mava, half and half, and cardamom powder to coffee)

Caramelized Coconut Lime and Ginger Cupcakes (Egg-free)
Makes about 16 mini-cupcakes
This recipe was adapted from the mava cakes recipe from Tartelette which Helen received from her friend Bina.

First prepare, the caramelized coconut that is the basis of the flavor for the cupcakes. In the traditional recipe Helen created, she used milk. I used coconut and condensed milk instead.

In a large sauce pan, cook on simmer the following for 45-50 minutes stirring every 5-10 minutes:
1 cans (14oz each) coconut milk
1/3 cup condensed milk
2 T whole milk

It will splatter. Accept that. Put a lid on it halfway to keep the mess to a minimum. When it is a deep brown thick consistency, remove from heat and cool. (I did this in the morning and let it cool until the afternoon.)

In the bowl of a stand mixer beat until smooth:
1/4 cup (100gr) mava, at room temperature
3 tablespoons (85gr) unsalted butter, at room temperature

Add and then mix again:
Ener-G for 1 egg
3 tablespoons whole milk

Add and mix:
1/2 cup sugar
3 T jaggery, pulverized
1/2 teaspoon fresh ginger, grated (use any juice too)
1 tsp dried coconut

In a large bowl, sift together:
1/ 2 cup plus 1 T flour
1/4 teaspoon (2gr) baking powder
¼ tsp lime zest (grated finely)
Sprinkle of dried galangal
pinch of salt

Put the dry ingredients into the wet in two batches. Mix thoroughly. The batter will be very thick. Spoon into buttered cupcake tins.

Coconut and Lime Buttercream IcingAdapted from a recipe from Hostess Blog

Combine in a stand mixer until fluffy
8 Tbsp butter, softened
8 oz cream cheese, softened
2 T coconut milk (super chilled)
2 T lime juice
1 tsp lime zest, sliced into super thin strips

Add 5. 5 cups powdered sugar in ½ cup intervals beating in between

After the frosting comes together:
2 T grated coconut

Top with more lemon zest