Complexity: Advanced


  • 1 cup unsweetened almond milk
  • 1 tsp. apple cider vinegar
  • 1 1/4 cups all-purpose ?our
  • 2 Tbsp. cornstarch
  • 3/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3 tsp. curry powder (or to taste)
  • 1/3 cup canola oil
  • 3/4 cup sugar
  • 2 1/4 tsp. vanilla extract
  • 1 can whole-fat coconut milk
  • 1/2 cup powdered sugar
  • 1 1/2 cups unsweetened, dried coconut
  • 1/2 cup shortening
  • 1/2 cup margarine
  • 3 1/2 cups powdered sugar
  • 1 tsp. vanilla extract
  • 1/8 cup unsweetened almond milk
  • zest from 2 limes
  • juice from 2 limes
  • TOPPING – Crushed peanuts


  1. Preheat oven to 350 degrees.
  2. Whisk the almond milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled.
  3. Beat together the soy milk mixture, oil, sugar, and vanilla in a large bowl.
  4. Sift in the ?our, cornstarch, baking powder, baking soda, salt, and curry powder and mix .
  5. Add the wet ingredients to the dry and fold into the flour mixture.
  6. Divide batter evenly among cupcake liners in a muffin pan. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes.
  7. FOR THE FILLING: Put coconut milk in medium sized bowl. Whisk on medium-high speed in an electric mixer until thick. Add powdered sugar and dried coconut and combine thoroughly.Add more dried coconut if you need to thicken the ?lling.
  8. FOR THE FROSTING:Beat the shortening and margarine together until well combined and ?uffy. Add the sugar and beat for about 3 more minutes.Add the vanilla, almond milk, and lime juice, and beat until ?u!y. Add the lime zest and combine thoroughly.
  9. TO ASSEMBLE THE CUPCAKES: Make a hole in the center of each Curry Cupcake by poking with your ?nger. Very gently press the sides and bottom of the hole to make it a littler larger. You’ll want the space to be able to ?ll in with lots of Coconut Cream Filling. Spoon in the ?lling, trying to get as much ?lling as possible into the cupcakes. Next frost the cupcakes with the lime buttercream and ?nally sprinkle crushed peanuts over each cupcake.