Chocolate Curry Cupcakes with Coconut Icing

Erica Cassill, local baker and friend of the Clipper

· ½ c. all purpose flour

· ½ c. cake flour

· 1 c. sugar

· ½ t. baking soda

· ¼ t. salt

· ½ c. cocoa powder

· 1 T. curry powder

· dash of cayenne pepper

· ½ c. buttermilk

· 1 c. water

· 1 t. vanilla

· ½ c. butter, room temperature

· 1 egg

1. Preheat oven to 375 and lightly grease cupcake pans.

2. Sift the dry ingredients together into a large bowl.

3. Mix in the softened butter.

4. Gradually beat in buttermilk and water.

5. Add in the egg and beat until just mixed.

6. Pour into muffin pans and bake for 20 minutes or until no more goo from center when jabbed with toothpick

Frosting:

· 1 c. evaporated milk

· 1 c. white sugar

· 3 egg yolks

· ½ cup butter

· 1 teaspoon vanilla extract

· 1 ½ cups flaked, unsweetened coconut

1. In a saucepan over medium heat, combine milk, sugar, egg yolks, butter and vanilla.

2. Cook, stirring frequently until thickened.

3. Remove from heat and stir in coconut.