Tuesday, April 3, 2012

A Tropical Twist on Cupcakes

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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 :)!

Makes 12-15
  • 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
    1. In a large saucepan, whisk together the cornstarch and sugar.
    2. Add the mango puree, followed by the egg yolks.
    3. Continure to cook over medium heat until the mixture thickens (6-7 minutes), stirring constantly.
    4. Remove from heat and whisk in the butter one tablespoon at a time.
    5. Pour the mixture into a bowl and top with plastic wrap, pressing the plastic wrap into the top of the filling.
    6. Chill in the fridge for 2 hours.

    To make the cupcakes

    1. Prehead the oven to 325 degrees and line muffin tin with cupcake liners.
    2. In a large bowl cream together the butter and sugar until light and fluffy, about 5 minutes.
    3. Add the eggs, one at a time, scrapping down the sides of the bowl as you go.
    4. Add the vanilla and mix until combined. 
    5. In a seperate bowl, sift together the flour, baking powder, baking soda, and salt.
    6. In three parts, alternately add the dry ingredients and the buttermilk, begining and ending with the dry ingedients.
    7. Mix just until combined, and fold in the coconut.
    8. Fill each liner 2/3 full and bake 25-30 minutes, until the tops a re lightly browned and toothpick comes out clean.
    9. Cool in pans for 10-15 minutes then remove to cool completely on a cooling rack.
    To Make The Frosting
    1. In a large bowl combin cream cheese and butter until combined.
    2. Add in the mango puree and vanilla extract and beat until fully incorporated.
    3. Add powdered sugar gradually until it is as sweet and thick as you prefer.
     To Assemble the Cupcakes:
    1. When cupcakes have cooled, cut a cone out of the top using a paring knife. 
    2. Spoon the mango filling into the cupcake until just reaching the top.
    3. 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.
    4. Frost cupcakes how prefer.
    5. 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 :)


    1. Two questions. How many cupcakes does this recipe make? And in your opinion, if you use coconut milk instead of flakes, would you just replace the buttermilk with the coconut milk or would you have to change anything else in the recipe? Substitutions always make me nervous but I don't care for coconut flakes so I'd really appreciate your opinion. Thanks!

    2. Hi! So sorry I must of totally forgot to include how many cupcakes it makes. I added it in but it makes about 12-15. I got 15 out of it when I filled them 2/3 full.
      As for the coconut milk I was thinking of trying it in replacement of the buttermilk. Im curious as to how the coconut flavor will be that way so if I give it a try I will be sure to update you.

      Thanks for stopping by!