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5
from 1 vote
Thai Inspired Cupcake Recipe
As soon as you are within grabbing length of these cupcakes, the unexpected aroma of fish sauce caramel buttercream hits you.
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
Dessert
Servings:
60
mini cupcakes
Calories:
187
kcal
Author:
Stefani
Ingredients
Cupcake Ingredients
3/4
cup
unsalted butter
room temperature
3
kaffir lime leaves
1
teaspoon
ground dried lemongrass
1 1/2
cups
sugar
3
large eggs
2 1/2
cups
cake flour
3/4
teaspoon
baking soda
2
teaspoons
baking powder
3/4
teaspoon
salt
13 1/2
ounces
coconut milk
Fish Sauce Caramel Ingredients:
6
tablespoons
unsalted butter
1
cup
brown sugar
1
tablespoon
+ 1 teaspoon fish sauce
1/4
cup
+ 1 tablespoon heavy whipping cream
Fish Sauce Caramel Buttercream Ingredients:
2
cups
unsalted butter
room temperature
4
cups
powdered sugar
fish sauce caramel from above
US Customary
-
Metric
Instructions
Cupcake Directions:
In a small saucepan, melt the butter on medium heat until just melted.
Add the kaffir lime leaves and lemongrass.
Continue heating the mixture for about 5 minutes on low heat.
Remove from the heat and allow to stand for another 5 minutes.
Remove kaffir lime leaves.
Let the butter cool to room temperature before using it in the cupcake batter.
Preheat oven to 350 F.
In a medium-sized mixing bowl, mix infused butter with sugar until fully combined.
Mix in eggs one at a time.
Mix in cake flour, baking soda, baking powder, and salt.
Mix in coconut milk.
Fill mini cupcake liners 3/4 full with batter.
Bake for 14 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Fish Sauce Caramel Directions:
Melt butter in a small saucepan on medium heat.
Add brown sugar and stir continuously until just boiling.
Add fish sauce and stir well.
Stir in heavy whipping cream until just combined.
Remove from heat.
Cool to room temperature.
Fish Sauce Caramel Buttercream Frosting Directions:
In a medium-sized mixing bowl, beat butter until light and fluffy (about three minutes on high speed).
Mix in powdered sugar a little bit at a time until fully combined.
Mix in fish sauce caramel until fully combined.
Spread or pipe on cooled cupcakes.
Nutrition
Calories:
187
kcal
|
Carbohydrates:
20
g
|
Protein:
1
g
|
Fat:
11
g
|
Saturated Fat:
7
g
|
Cholesterol:
34
mg
|
Sodium:
73
mg
|
Potassium:
44
mg
|
Sugar:
16
g
|
Vitamin A:
320
IU
|
Vitamin C:
0.1
mg
|
Calcium:
15
mg
|
Iron:
0.3
mg