#19 Chocolate & Curry with Lemongras scented coconut cream icing

These are, in my opinion, by far the best cupcakes I have EVER MADE. They're light and moist and really pack a curry punch. The icing is too sweet, but I always find icing too sweet (others will probably also find this too sweet, though. It's hella sweet.)

Inspired by Vosges Naga bar, and using some chips from Vosges, these are absolutely perfect. PERFECT.

I took the recipe from Vegan Cupcakes take Over the World, for both frosting and cupcake, and added curry, naga chips, replaced soymilk with coconut milk in both, and walla, perfect cupcakes.

Cupcakes (12)

1 cup coconut milk
1 teaspoon vinegar
3/4 cup sugar
1/3 cup oil
1.5 teaspoons vanilla
1 cup flour
1/3 cup cocoa
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

5 or so tablespoons of curry powder
1 bag (minus what you've munched on) Naga Chips, chopped

Mix coconut milk and vinegar, set aside to curdle (yum!). Mix oil, sugar, vanilla. Add to curdled milk.
Mix flour, cocoa, bs, bp, salt. Add to wet in two batches. I sifted the dry directly into the milky stuff, and blended halfway through. Because I didn't want to wash three bowls.

At the end, add the chopped naga, and as much curry powder as you like. I added more than I thought I needed, cos in baking the flavour is lessened. Keep tasting the tasty, tasty batter until you like it.

Bake 20 minutes at 350

Icing
1/4 cup shortening
1/4 cup margerine
1.75 cups icing sugar
1/8 cup coconut milk infused with lemongrass

To infuse coconut milk: Sounds fancy, but I just threw some lemongrass into some coconut milk and let it sit overnight.

Mix shortening and margerine until 'light and fluffy'. (2-3 minutes)
Add sugar. Mix until lighter and fluffier. (2-4 minutes)
Add coconut milk. Mix again (7-10 minutes).

Fridge a bit so it's harder and easier to pipe. Put in plastic baggie, seal, cut off edge, and glom onto cupcakes.

Enjoy.