Submitted by sonya pollard
Serves: 18-20
Ingredients:
| For cupcake: | For filling: | For frosting: |
| 5 egg whites | Sao Noi Original Chili Oil, to taste | Sao Noi Original Chili Oil, to taste |
| ¾ cup coconut milk | 1 chopped mango | 4 sticks unsalted butter |
| ¾ unsalted butter | 2-4 lbs powdered sugar | |
| 1 ¾ cup sugar | 1 ½ tablespoons chopped basil | |
| 1 teaspoon vanilla | 1 cup coconut cream | |
| 1 tablespoon baking powder | 1 teaspoon vanilla | |
| ½ cup shredded coconut |
Directions:
- Preheat oven to 350°F
- To begin making the cupcake batter, mix eggs and coconut milk in a small bowl. In a separate bowl, mix sugar, vanilla, baking powder, cake flour, and shredded coconut. Add egg and coconut milk mixture to the dry ingredients. Arrange cupcake liners in cupcake pan, pour in cupcake batter, and bake for 25 minutes. Once baked, allow cupcakes to cool.
- To make the filling, add chili oil to mango in small amounts until desired heat is achieved. Create a hole in the cooled cupcakes and spoon in filling.
- To make the frosting, cream butter until pale. Add coconut cream, vanilla, and powdered sugar, and nix completely.
- Add chopped basil and chili oil (until desired heat is achieved). If frosting is not moist, add coconut milk; if too moist, add more powdered sugar.
- Garnish with lime wafer and edible and flowers. Optional: add green food coloring to frosting.
