By
Jessica Dady
published
Mango and coconut pair perfectly together in this mango cupcakes recipe. Prepare these cupcakes in just 10 minutes.
The juicy mango really adds a fresh flavour and moist texture to these mango cupcakes. Textured with desiccated coconut, these tropical cupcakes are bursting with a fruity taste. A simple buttercream completes this cupcake recipe.
Ingredients
- 4oz softened unsalted butter
- 4oz caster sugar
- 2 eggs
- 4oz self-raising flour
- 1tsp baking powder
- 1oz desiccated coconut
- 1 mango, chopped
For the buttercream:
- 4oz unsalted butter, softened
- 4oz icing sugar
- Mango or raspberry puree (optional)
- Desiccated coconut, toasted coconut strips, dried or fresh mango (optional)
WEIGHT CONVERTER
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Method
- Preheat the oven to 180°C/350°F/Gas mark 4 and line a 12 hole muffin tray with cases. Beat the butter, sugar and eggs in a bowl until light and fluffy.
- Add the dry ingredients and mix thoroughly. Mix in chopped mango, reserving some for decoration.
- Spoon the mixture into the muffin cases. Pop in the oven and bake for 25 minutes. Remove and allow to cool on a wire rack.
- For the buttercream, beat the butter for a few minutes until soft and add in the icing sugar.
- Pipe or spread buttercream onto the cooled cupcakes. Decorate with reserved mango or dried mango strips, desiccated or toasted coconut.
Top tips for making mango cupcakes
If you’re not a fan of coconut, try this recipe with ground almonds instead and decorate with flaked almonds. Store in an airtight container for up to two days.
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Hummingbird Bakery’s vanilla cupcakes recipe
