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Coconut Mango Cupcake Recipe
A beautiful and fresh mango coconut cupcake for any occasion. If you love the taste of Thailand this is the perfect cupcake for you. Full of fresh ingredients that will have you licking your lips.
They were beautifully decorated in our vibrant red and white striped cupcake wrappers. Perfect for a birthday party, bacholerette or even a childs circus themed event. No matter the occasion you can make your cupcakes look even more adorable with cupcake wraps in any color or style.
Coconut Mango Cupcake Recipe
This cupcake was created by Eat Your Heart Out for the Bella Cupcake Couture Blog Party. For the full recipe details with instructions visit HERE
Yield: 21 cupcakes
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Scant ½ teaspoon salt
- 1 cup coconut milk
- 1 teaspoon vanilla
- 1 cup unsalted butter, softened
- 4½ cups powdered sugar
- 2½ tablespoons coconut milk
- Pinch of salt
- ¼ teaspoon vanilla
- Toasted coconut and dried mango slices for garnish
- Preheat oven to 350 degrees. Line 21 cupcake tins with liners. Set aside.
- In the bowl of a stand mixer, cream the butter until smooth. Add the sugar and beat until fluffy, about 3 minutes. Add the eggs one at a time, beating to incorporate after each addition.
- Sift together the flour, baking powder, soda, and salt. Add to the butter and egg mixture in 4 parts, alternating with the coconut milk and vanilla, beginning and ending with the dry ingredients.
- Divide the batter evenly among the prepared cupcake tins. Bake for 20-25 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.
- Allow cakes to cool for 3-5 minutes in the pan, then remove and allow to finish cooling on a cake rack.
- Using a paring knife, insert the knife about halfway between the edge of the cupcake and the center at a 45 degree angle, then cut a circle out of the center of the cupcake. You should end up with a cone of cake out of the center. Cut the top off of the cone, and reserve. Add about a teaspoon of the preserves to the well in the center of the cupcake, then replace the top of the cone over the opening in the cupcake. Repeat with the rest of the cupcakes, then frost.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the butter until smooth. Add in the powdered sugar and the salt, whisking on low speed until combined. Add the vanilla and the coconut milk, beating on high speed until light and fluffy and slightly increased in volume, about 2-3 minutes. Add more milk or powdered sugar as necessary to achieve your desired spreading consistency.
- Using a piping bag, pipe the frosting onto the cupcakes. Immediately place two small pieces of dried mango into the frosting (you may need to cut the mango into smaller pieces using kitchen shears) and sprinkle with the toasted coconut. Allow frosting to set, then display and enjoy!
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