1 Review

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

0 people found this helpful. Was it helpful to you? [Yes] [No]
tlosentoski November 16, 2015
Mango Filled Coconut Cupcakes With Mango Buttercream