turmeric latte cupcakes

Hey friends,

as you all know, I’m currently working for an organic retailer and develop the recipes for the pastry department. In the beginning of this year we published a turmeric “latte” muffin, containing all ingredients that you would find in the golden milk.

This recipe is for Sofia, who was super disappointed that the muffins disappeared from the display.

I’M SORRY, I DON’T MAKE THESE DECISIONS! 🙂

Golden milk is a traditional Indian drink that has its roots in Ayurveda. The spices are supposed to have health benefits such as being anti-inflammatory or improving your memory. I’m gonna be honest with you – not sure if combining said benefits with a wonderful, sweet and rich muffin will improve your health significantly, but there is no harm in trying, right?

For Macmillan Cancer Support (or coffee morning) in my husbands office I put a cinnamon frosting on top of the muffins and I heard they were gone in minutes.

Here is the recipe for 12 muffins. They are rather large, so if you would prefer smaller muffins, just half the recipe.

You will need:

6 eggs

320 g of sugar

200 g of a plant based margarine

50 g of coconut yoghurt

350 ml almond milk

720 g flour

47 g baking powder

100 g of cashew nuts, 70g of chopped dates

2 tbs ground turmeric, 2 tbs ground cinnamon, 1 tbs ground or fresh ginger and a pinch of pepper

For the frosting: 150g of icing sugar, 20g of cinnamon, 100g of cream cheese of your choice and 150g of vegan margarine.

 

Set your oven to 180 degrees and prepare your muffin mold with paper cups. I always buy some called “tulip” as they hold more dough and look nice.

First whisk your eggs with the sugar until they are pale and fluffy. Warm up the butter in a pot or the microwave until it’s liquid, but not boiling. Mix in the spices. Add your milk and the yoghurt to the eggs and mix it in for a few seconds, then add the butter and mix it for another minute. Don’t worry if it looks like something split, it will come together. Lower the speed of your mixer and add the flour and the baking powder. Mix everything for a minute, then set it to a higher speed and mix another minute. By now you should have a bright yellow muffin dough that does not have any lumps. If you can still see some lumps, mix it more. In the end fold in the cashew nuts and the chopped dates.

Fill the dough into a piping bag (if you prefer to do it with a spoon, go for it) and pipe equal portions into your moulds. Every muffin should be approximately 200g if you go big, 120g if you go small.

Set a timer for 35 mins and put your muffins in the oven.

While the muffins are in the oven you can prepare the frosting: Mix the icing sugar with cinnamon and the “butter” on a low speed until there is no loose icing sugar visible anymore, then speed it up until the ingredients come together. Your mix should have a pale colour and no visible lumps. In the end whisk in the cream cheese quickly and thoroughly, but be careful: If you overwhisk it, the cream cheese will become liquid.

Put your frosting in a piping bag and let it chill in the fridge.

DING DING DING – once your muffins are done, let them cool down (for example on the balcony) and then pipe your frosting on. Enjoy!!