Tamarind Cupcakes


Tamarind Cupcakes with cream cheese frosting. Image by Edible Reflections

Tamarind Cupcakes with cream cheese frosting.
Image by Edible Reflections

First, I feel that I should explain what a tamarind is. Here’s what Wikipedia says: “Tamarind is a fruit best described as sweet and sour in taste, and is high in tartaric acid, sugar, B Vitamins and calcium.”

It is widely used in Panamá, and my favorite form of it is tamarind juice. It’s a very refreshing way to enjoy this fruit during the hot summer months. 

I haven’t found the fruit itself in Nashville, but I did find tamarind concentrate and thought I was going to pass out from the excitement. 🙂

But enough history…Lets have fun baking with tamarind!

Ingredients:

3/4 cups of all-purpose flour
1/2 cup of self-rising flour
1/2 teaspoon of vanilla extract
2 eggs (at room temperature)
5 tablespoons of unsalted butter (at room temperature)
3/4 cup of sugar
1/3 cup of milk
3/4 cup of tamarind concentrate

Preparation:

1- Pre-heat oven at 350 degrees Fahrenheit.
2- Line one 12-cupcake liner with cupcake wrappers.
3- In an electric mixer at medium speed, cream butter until smooth.
4- Add sugar and mix well.
5- Add eggs one at a time and make sure they’re well incorporated.
6- Add tamarind concentrate and vanilla extract (mix well).
7- Add flours and milk in two parts. Mix until well incorporated.
8- Divide the batter among your 12 cupcake wrappers.
9- Bake between 17-22 minutes.
10-Allow the cupcakes to cool completely before frosting with cream cheese frosting.
11-Once frosted you may add the tamarind concentrate as a drizzle for extra flavor.

Tamarind Cupcakes with cream cheese frosting. Image by Edible Reflections

Tamarind Cupcakes with cream cheese frosting.
Image by Edible Reflections

Enjoy, Bon Appétit, Buen Provecho!

7 Comments

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