So I know off the bat that some of you won’t be a fan of this recipe. The first bite was strange, to say the least. Though if you have an open mind about this (and I’m sure you will do if you make it) they really do taste awesome.
The biggest problem here is curry powder. You have to make sure you’re getting some decent quality curry powder. Regularly, curry powder is made of a blend and combination of spices including curry leaves, tamarind, coriander, ginger, garlic, chili, pepper, poppy seeds, mustard seeds, cinnamon, cloves, cardamom, cumin, fennel or anise seeds, fenugreek seeds, nutmeg, coconut, turmeric root or powder, and rosewater. All of these together will pair fantastically with chocolate.
The Japanese have been pairing curry and chocolate together for hundreds, if not thousands of years. Now that’s a long time – so it can’t be that bad. That’s what I thought, so I decided to come up with a cupcake recipe that’s a bit unique.
So, if you have an open mind, like curry, and want to have something different – give these a try! The coconut icing paired with the cakes was fantastic. I didn’t sweeten the cupcakes as much as I normally would, so they come out a bit on the savory side without the icing (I mean, savory for a cupcake).
Yields 6 Chocolate Curry Cupcakes
- 1 ½ cups almond flour
- 2 large eggs
- ¼ cup erythritol
- ¼ cup cocoa powder
- 2 tablespoons butter
- 1 teaspoon curry powder
- ½ teaspoon baking soda
- ½ teaspoon ginger
- ½ teaspoon apple cider vinegar
- ¼ teaspoon salt
- 10 drops liquid Stevia
- 1 cup powdered erythritol
- ¼ cup coconut milk
- ¼ cup butter
1. Bring all of your ingredients to room temperature and preheat your oven to 350°F. An awesome trick for this with eggs is to submerge them into warm water!
2. Mix together 1 ½ Cups Honeyville Almond Flour, ¼ Cup Cocoa Powder, 1 tsp. Curry Powder, ½ tsp. Baking Soda, and ¼ tsp. Salt.
3. In a separate mixing bowl, beat 2 Tbsp. butter and ¼ Cup NOW Foods Erythritol together until the butter is pale.
4. Add 1 egg and mix into the butter.
5. Add your second egg and continue mixing until the mixture is well combined.
6. Add your dry ingredients to the butter and eggs and mix together slowly.
7. Add your ½ tsp. Ginger and 10 Drops Liquid Stevia here if you are using minced ginger, then continue to mix. Finally, mix in the ½ tsp. of apple cider vinegar.
8. Divide your batter between 6 cupcake tray holes and bake for 16-18 minutes (or until a toothpick comes out clean).
9. Remove the cupcakes from the oven and transfer them onto a cooling rack while you make the icing.
11. Beat 4 Tbsp. Room Temperature Butter until it’s pale. Add 1/2 of the erythritol.
12. Continue mixing until well combined, then add 1/4 Cup Coconut Milk (the fatty part at the top of the can, if you can).
13. Mix well until combined and then add the rest of your erythritol. Continue mixing until it is fluffy.
14. Measure out your icing into a piping bag. I have this cheap piping bag set that does awesome.
15. Ice your cupcakes and garnish with extra cocoa!
Makes 6 servings, each iced cupcake are 300 Calories, 27.93g Fats, 4.27g Net Carbs, and 9.02g Protein.
|Chocolate Curry Cupcakes||Calories||Fats(g)||Carbs(g)||Fiber(g)||Net Carbs(g)||Protein(g)|
|1 ½ cups (168 g) almond flour||959||84||36||18||18||36|
|2 large eggs||143||9.51||0.72||0||0.72||12.56|
|1 ¼ cup erythritol||0||0||0||0||0||0|
|¼ cup cocoa powder||49||2.95||12.45||8||4.45||4.21|
|¼ cup and 2 tablespoons butter||611||69.07||0.05||0||0.05||0.72|
|1 teaspoon curry powder||6||0.28||1.12||1.1||0.02||0.29|
|½ teaspoon baking soda||0||0||0||0||0||0|
|½ teaspoon ginger||3||0.04||0.64||0.1||0.54||0.08|
|½ teaspoon apple cider vinegar||1||0||0.02||0||0.02||0|
|10 drops liquid Stevia||0||0||0||0||0||0|
|¼ cup coconut milk||28||1.75||2.5||0.7||1.8||0.25|