Coconut basil lime cupcakes with ginger buttercream

I often find myself craving things late at night and I don't want to run to the store to find proper ingredients, or I just start digging around my kitchen and seeing what I can throw together. These are modified from Isa and Terry's VCTOTW.



Cupcakes
1/3 c. canola oil
3/4 c. unrefined cane sugar
1 tbs. lime zest
2 tsp. super finely chopped basil (preferably Thai, but Sweet will do)
1 tsp. vanilla extract
1 tsp. coconut extract
3/4 c. coconut milk
1/2 c. soy milk
1 1/4 c. unbleached pastry flour
1/2 tsp. baking powder
1/2 tsp. baking soda
pinch of salt

Preheat oven to 350F. Prep a 12-cup pan with liners.

Beat sugar and oil together, then add the zest, basil, and rest of the liquid ingredients and beat for 3-5 more minutes. Sift in the dry ingredients, stiring slowly, just until everything is moistened.

Pour into prepared pan and bake for about 20 minutes, until golden and toothpick-ready.

Let cool in pan for 2-3 minutes, then remove to a cooling rack.

Ginger buttercream
1/4 c. soy milk
1/4 c. coconut milk
1 tsp. sliced fresh ginger (it's ok to leave the skin on)
1 tsp. cornstarch or arrowroot
1/2 c. unrefined cane sugar
1/2 c. Earth Balance, room temp
1 tsp. vanilla extract
2 tbs. powdered sugar

Bring the milks to a boil, then pour into a cup over the ginger. If you're a big ginger fan, feel free to be more generous than the 1 tsp. Set aside and let steep for 5 or so minutes.

Strain the cooled milk into a small saucepan. Add the cornstarch and stir well until dissolved. Bring to a boil and remove from heat once it begins to thicken. Pour into a cup and set aside until cooled to just above room temp.

Beat sugar and margarine until fluffy, then add the vanilla and beat some more. Slowly incorporate the thickened milk, beating until it's fully incorporated. Add the powdered sugar and beat for another 2-3 minutes. Spread on your cooled cupcakes and enjoy!