Shangri-La Cupcakes

Shangri-La Cupcakes

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Get free coupons + email updates! No, people do not live in this cupcake. Much like an Ashram, the combination of pineapple chai cake, mango chutney butter, and cardamom coconut cream frosting are both a rest and a feast for the senses. And when topped off with some lime zest (extra points if you use a kaffir life) and flower pepper, they may have the power to send you in to an enlightened state. Either way, they're tasty, oh so pretty, and just enough exotic while still being a cinch to throw together. And, if you don't feel like making your own mango chutney, feel free to go out and buy some mango butter or preserves. An easy-peasy road to exotic. In a large sauce pot, bring the vinegar and sugar to a boil, stirring until the sugar dissolves. Add the mango, raisins, ginger, cinnamon, and red pepper flakes to the sauce pot. Simmer for 45 minutes to an hour, stirring occasionally, until syrupy. Once the chutney mixture has thickened (you can add a bit of cornstarch if it's not to your desired thickness), remove from burner and allow to cool. Once cooled, puree the mixture with an immersion blender or other blender. In a large mixing bowl, combine the dry cake ingredients, including spices. In a separate mixing bowl, whisk the Ener-G, Soy Nog, Earth Balance, Rosewater, Lemon Juice, and Vanilla. Combine the wet ingredients in with the dry in the large mixing bowl. Stirring until smooth, gradually fold in the pineapple. Pour in to greased cupcake pans and place in oven to cook for 30 minutes, or until toothpick comes out cleanly. In a mixing bowl, combine the coconut butter, softened shortening, agave, rosewater, soy nog, and vanilla together until smooth. Add in the cardamom and cinnamon to taste. Once cooked, remove the cupcakes from the oven and allow to cool completely on a baking rack.

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