Vegan Golden Milk Cupcakes

You may have heard about the thing I have for Golden Milk lattes? So I was very happy that somebody on the interwebs made a vegan Golden Milk cake! I may have gotten around to it myself, but thankfully The Full Helping took care of business with a cake spiked with the kick of turmeric, pepper, and cinnamon. I’m going to post her recipe here with my tweaks, because–my goodness there are way too many ads on her blog. I think I might add ginger somewhere–because I like golden milk lattes that kick my butt. So I want my cupcakes to kick butt.

Cupcakes

• 1 cup all purpose flour
• 2/3 cup whole wheat pastry flour
• 3/4 cup coconut palm sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 2 teaspoons ground turmeric
• 1/2 teaspoon ground ginger
• 1/4 teaspoon fine salt
• 1 pinch freshly ground black pepper

• 1 1/4 cups almond milk
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/3 cup canola oil

1. Preheat oven to 375 F and line cupcake pan with liners.
2. In a large mixing bowl, whisk together all dry ingredients.
3. In another bowl, combine almond milk and lemon. Let it curdle a minute, then add oil and vanilla. Mix to combine.
4. Add the wet to the dry ingredients, mixing until incorporated with no large lumps.
5. Divide the batter into your cupcake cake pan. Bake for 20-22 minutes or until a toothpick comes out clean.
6. Allow cupcakes to cool.

Frosting

• 2 cans coconut cream, chilled overnight in the fridge
• 1 pinch sea salt
• 1 teaspoon vanilla extract
• 2 cups confectioners’ sugar

1. Scoop the solid coconut cream into a bowl. Use a handheld beater to beat until smooth.
2. Add the vanilla, salt and sugar and beat a few minutes on high speed until desired texture is achieved. Set aside in fridge until cupcakes are ready to pipe.

Holy stabilizers, Batman

This’ll need some more bling.

Candied Ginger

• A bunch of fresh ginger, peeled and finely sliced
• 1 pinch sea salt
• 2 cups granulated sugar, plus more for coating

1. Cover ginger with water in a saucepan. Bring to a boil and simmer on low heat for 30 minutes.
2. Drain, reserving 1/2 cup of that gingery water. Return ginger and reserved water back to sauce pan and add sugar.
3. Boil to 225 F, keeping track with a candy thermometer.
4. After drain ginger syrup and use for something else (It’s delicious!)
5. Lay out ginger piece to drain on cooling rack for 2 hours.
6. Toss ginger pieces with additional sugar.

Some toasted coconut and they are good to go.

Turmeric-y delicious. You really do taste the spices… but I want more. I will increase the kick and update the recipe.