Coconut Mango Cupcakes
coconut cupcake with a mango filling and mango frosting
Hello Hello! So, I'm pretty sure I made the WORLD'S BEST CUPCAKE......EVER!
Haha, most likely not. But for the time being I am pretty much crazy about this cupcake. I had a request for a mango cupcake. They didn't care what else as long as there was mango in it. I got to pondering and it took me a few days and some research but I came up with this recipe the day these cupcakes were needed.
I didn't want to do just a white or vanilla cake with a mango frosting, I wanted something more complex. I also knew I didn't want the cupcake itself to be mango. So I did some research on mango cupcake recipes and found quite a bit of coconut and mango in many varieties and was instantly sold. Mango and coconut, the perfect tropical combination.
I decided on a coconut base with a mango curd fillings and fresh mango frosting. That way the coconut was not over powering the mango flavor, instead just blended sweetly.
I kept debating on how to make the cupcake. Do I use shredded coconut? Coconut milk? Both? Well I went with the shredded coconut, which was folded into the batter at the end. The cake it self had a great flavor however I am not a huge fan of all the shredded coconut and want to experiment using coconut milk to see what kind of flavor and texture I get with that. Regardless these came out phenomenal!
I highly recommend making these. Not only are they crazy delicious, but everyone will be so impressed by your cupcaking skills! Just a warning, these do take some time. You need to puree the mango for both the filling and frosting. The filling also needs to be cooked and chilled for at least 2 hours, so be prepared for some extra steps.
If you feel like tackling these babies they will make perfect Easter treats this weekend :)!
- 3/4 cups (1.5 sticks) unsalted butter, room temperature
- 1 cup sugar
- 3 large eggs at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup buttermilk
- 3.5 ounces sweetened, shredded coconut
Mango Curd (this makes A LOT, I used the left over to make ice cream)
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1 cup fresh mango puree
- 4 egg yolks
- 1 stick unsalted butter, cut into tablespoons
- 1 (8 oz.) pkg. cream cheese, room temperature
- 1 1/2 sticks butter, room temperature
- 1/4 c. mango puree
- 1 tsp. vanilla extract
- 3-4 c. powdered sugar
To make the filling
- In a large saucepan, whisk together the cornstarch and sugar.
- Add the mango puree, followed by the egg yolks.
- Continure to cook over medium heat until the mixture thickens (6-7 minutes), stirring constantly.
- Remove from heat and whisk in the butter one tablespoon at a time.
- Pour the mixture into a bowl and top with plastic wrap, pressing the plastic wrap into the top of the filling.
- Chill in the fridge for 2 hours.
To make the cupcakes
- Prehead the oven to 325 degrees and line muffin tin with cupcake liners.
- In a large bowl cream together the butter and sugar until light and fluffy, about 5 minutes.
- Add the eggs, one at a time, scrapping down the sides of the bowl as you go.
- Add the vanilla and mix until combined.
- In a seperate bowl, sift together the flour, baking powder, baking soda, and salt.
- In three parts, alternately add the dry ingredients and the buttermilk, begining and ending with the dry ingedients.
- Mix just until combined, and fold in the coconut.
- Fill each liner 2/3 full and bake 25-30 minutes, until the tops a re lightly browned and toothpick comes out clean.
- Cool in pans for 10-15 minutes then remove to cool completely on a cooling rack.
To Make The Frosting
- In a large bowl combin cream cheese and butter until combined.
- Add in the mango puree and vanilla extract and beat until fully incorporated.
- Add powdered sugar gradually until it is as sweet and thick as you prefer.
- When cupcakes have cooled, cut a cone out of the top using a paring knife.
- Spoon the mango filling into the cupcake until just reaching the top.
- Remove the bottom of the cone you cut out of the cupcake, placing just the top back on the cupcake where you filled with the mango filling.
- Frost cupcakes how prefer.
- If wanted toast the left over coconut and sprinkle on top.
And try to save some to share before you eat them all :)
|pop art cupcakes :)|