While the snow may have cleared for many of us, it seems to have been replaced with grey skies, buckets of rain and icy winds. The rare glimpses of sunshine certainly aren’t enough to lift our spirits, which is why we need a sweet little treat to brighten our moods. This week, The Cake Hunter has been whipping up a tropical feast in her kitchen, and is delighting us with a mango and coconut cupcake recipe. Happy baking!
For the cupcake
- 120g unsalted butter, softened
- 200g caster sugar
- 2 eggs
- 1 teaspoon vanilla
- 220g plain flour
- 1 teaspoon baking powder
- 25g desiccated coconut
- 100ml coconut milk
For the frosting
- 150g unsalted butter, softened
- 200g icing sugar
- 50ml mango puree (made by blending 1 mango with 1 tablespoon sugar), plus extra for decoration
- Desiccated coconut, for decoration
“The days are still gloomy and grey and these mango coconut cupcakes are the perfect antidote. They even look little rays of sunshine with coconut sprinkled on top. If you want it to be more like a cocktail cupcake, replace half the coconut milk with some rum and pop a little umbrella on top of the finished cake. No one need know it’s raining outside.”
Preheat the oven to 180°C/350°F and line a 12 hole muffin tray with cases. Beat the butter, sugar, eggs and vanilla in a bowl until light and fluffy.
In a separate bowl, mix the dry ingredients together and add half to the wet ingredients. Mix to combine and then add the coconut milk. Mix again then add the rest of the dry ingredients until the batter is thick and smooth.
Spoon into the muffin cases until three quarters full. Pop in the oven and bake for 25 minutes. Remove and allow to cool on a wire tray whilst you get started on the frosting.
For the frosting, beat the butter for a few minutes until soft and add in the icing sugar. Beat to combine then add the mango puree and mix.
Pipe or spread onto the cooled cupcakes, drizzle over some more mango puree and sprinkle some desiccated coconut on top to finish.