Thai Cupcakes

makes 6 dozen mini cupcakes

Cupcakes

3/4 cup unsalted butter, room temperature
zest from 2 limes
1  lemongrass stalk
1 1/2 cups sugar
3 eggs
2 1/2 cups cake flour
3/4 teaspoon baking soda
2 teaspoons baking powder
3/4 teaspoon salt
13 1/2 ounces coconut milk

1. In a small saucepan, melt the butter on medium heat until just melted.
2. Add the lime zest and lemongrass.
3. Continue heating the mixture for about 5 minutes on low heat.
4. Remove from the heat and allow to stand for another 5 minutes.
5. Burr mix it all together.
6. Let the butter cool to room temperature before using it in the cupcake batter.
7. Preheat oven to 350 F.
8. In a separate bowl, whisk together the flour, baking soda, baking powder and salt.
9. In a stand mixer, mix infused butter with sugar until fully combined.
10. Mix in eggs one at a time.
11. Mix in the dry ingredients.
12. Mix in coconut milk.
13. Fill mini cupcake liners 3/4 full with batter.
14. Bake for 14 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

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Fish Sauce Caramel

6 tablespoons unsalted butter
1 cup brown sugar
1 tablespoon + 1 teaspoon fish sauce
1/4 cup + 1 tablespoon heavy whipping cream

1. Melt butter in a small saucepan on medium heat.
2. Add brown sugar and stir continuously until just boiling.
3. Add fish sauce and stir well.
4. Stir in heavy whipping cream until just combined.
5. Remove from heat.
6. Cool to room temperature.

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Fish Sauce Caramel Buttercream

2 cups unsalted butter, room temperature
4 cups powdered sugar
fish sauce caramel from above

1. In a stand mixer, beat butter until light and fluffy (about three minutes on high speed).
2. Mix in powdered sugar a little bit at a time until fully combined.
3. Mix in fish sauce caramel until fully combined.
4. Pipe onto cooled cupcakes.