Chai Gingerbread Cupcakes with Coconut Icing

Ingredients

Cupcakes 2 cups plus 2 tbsp (500 mL plus 25 mL) pastry flour 1 cup (250 mL) sugar cup (125 mL) golden brown sugar, packed 1 tbsp (15 mL) baking powder 1 tsp (5 mL) fine salt tsp (2 mL) ground cinnamon tsp (2 mL) ground cardamom tsp (1 mL) ground allspice tsp (1 mL) ground black pepper ⅓ cup (75 mL) canola oil cup (175 mL) buttermilk 1 tbsp (15 mL) fancy molasses 1 tsp (7 mL) vanilla extract 2 large eggs, separated Icing cup (50 mL) unsalted butter at room temperature 6 tbsp (90 mL) cream of coconut (such as Coco Lopez) 3 cups (875 mL) icing sugar, sifted 1 tsp (5 mL) vanilla extract tsp (2 mL) coconut extract (optional) Sweetened coarsely shredded coconut (see Tip below)

Description

The Addition Of Cardamom And Black Pepper To The Standard Gingerbread Spice Blend Really Updates The Flavour Profile.

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