Prep 30 mins
Cook 20 mins
Just as the title says. Delicious. Fluffy. Fruity.
- 2 1⁄2 cups flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup dry coconut powder (plus more for decorating)
- 1⁄2 cup coconut milk
- 1⁄2 cup vegetable oil
- 1 teaspoon vanilla extract
- 8 tablespoons butter
- 1 cup sugar
- 3 eggs
For Mango Filling
- 1 cup heavy cream
- 1 mango, finely chopped
For Mango Buttercream
- 12 tablespoons butter
- 1 medium mango, minced
- 4 cups powdered sugar
- To make cupcakes, preheat oven to 350F and line 24 muffin cups with liners.
- Whisk together flour, baking powder, baking soda, salt and ground coconut in a mixing bowl and set aside.
- In a measuring cup combine coconut milk, oil and vanilla extract, set aside.
- In a large mixing bowl beat butter and sugar with an electric mixer until light and fluffy.
- Add eggs, one at a time to the butter/sugar mixture, beating well after each addition.
- Add flour mixture and milk mixture in alternating batches, beginning and ending with the flour mixture and beat until combined.
- Spoon batter into cupcake liners and bake for 20 minutes or until golden and toothpick inserted in the center comes out clean.
- While the cupcakes are baking prepare the filling.
- In a mixing bowl beat cream until whipped cream is formed, about 7 minutes.
- Mix in the finely chopped mango and set aside.
- While cupcakes are cooling, make mango buttercream.
- In a mixing bowl cream together mango and butter.
- Add powdered sugar slowly until everything is incorporated and smooth (add more powdered sugar if necessary to achieve the consistency desired) and set aside.
- Once cupcakes are completely cooled, make a hole in the center of each cupcake using a plunger (an apple corer works wonders too!) reserving tops.
- Pipe in mango cream to the center of each cupcake and return top to cupcake.
2.5 stars. The flavor was good but unfortunately every component was a little off. The cake: Flavor - great. Texture - dense. I switched the vanilla extract for coconut and that helped boost the flavor. The cake almost reminded me of a corn muffin texture. Not sure if the coconut milk weighed it down, but it was a heavy thick batter. The filling: First, 1 cup cream made wayyyy too much. If you make this, start with only 1/2 cup cream and keep the same 1 mango. This should help boost the flavor without giving you too much leftovers. To cut out the hole, I used a melon baller The frosting: With the addition of the mango there was just too much liquid to make the buttercream set. It was very running and I tried all of the tricks to make it emulsify. Also, the flavor was really dull so I brightened it up by adding lemon zest. Overall the tweaks I mentioned above helped intensify the flavors, but not enough that I'd make this recipe again...which is disappointing since it has so much promise