The rains are here but since the tropics aren’t going anywhere either, coconut and mango cupcakes seem appropriate! Get out your beach towels and cocktail umbrellas, it’s cupcake time 🙂
These super simple beauties are adapted from Rachel Allen’s book Cake. I swapped the desiccated coconut for fresh, shredded coconut and reduced the eggs to just one because it’s a fairly small recipe and I didn’t want an overly eggy batter. I also added a little yoghurt and milk to keep the batter moist and made the frosting out of mascarpone and cream cheese. It’s deeeeelish!
The cupcakes are amazingly buttery and coconut-y, moist and so soft! The fresh mango frosting pairs perfectly with them and creates this explosively good flavour. Keep in mind that fresh mango makes the frosting quite runny, so you will need to refrigerate it before using and I found it easier to just spoon it onto the tops rather than pipe it.
They’re bright, fresh, cherry little treats and the perfect way to celebrate mango season! Make these while the mangoes are still around 🙂
- For the cupcakes
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt if using unsalted butter
- ⅓ cup fresh shredded coconut
- 100 gms butter, at room temp (just shy of ½ cup)
- ⅓ cup caster sugar
- 1 egg, at room temp
- ½ tsp vanilla extract
- ¼ cup plain yoghurt
- 1 tbsp milk
- For the frosting
- ¾ cup mascarpone cheese, at room temp
- ¼ cup cream cheese, at room temp
- 1 tbsp butter, at room temp
- ¼ cup caster sugar
- Pulp from one small mango
- Preheat the oven to 180 C and grease 8 muffin moulds in a muffin tray.
- In a bowl, sift the flour, baking powder and salt. Mix in the coconut and set aside.
- In a mixing bowl, beat the butter and sugar until light and fluffy. Add the egg and vanilla and beat to combine.
- Stir in the yoghurt, then fold in the flour mixture until combined. The batter is thick, but if it seems excessively so, thin it out with the milk.
- Divide equally into the muffin moulds and bake for 15 to 20 minutes until the tops are lightly browned and a toothpick poked in the center comes out clean. Allow them to cool for 10 minutes, then remove from the muffin tray and set on a wire rack to cool completely.
- To make the frosting, beat the cheeses, butter and sugar until smooth and creamy. Puree the mango pulp in a blender and gently stir it in. The frosting will be a little runny so stick it in the fridge for about 20 minutes. Pile it on top of the cupcakes, decorate with more mango pieces and enjoy!
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