Mango Filled Coconut Cupcakes With Mango Buttercream

Submitted by abray6212

"Just as the title says. Delicious. Fluffy. Fruity."

 

• Ready In: 50mins
• Ingredients: 16
• Yields: 24 Cupcakes
• Serves: 24

ingredients

• For Cupcakes

• 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

directions

1. To make cupcakes, preheat oven to 350F and line 24 muffin cups with liners.
2. Whisk together flour, baking powder, baking soda, salt and ground coconut in a mixing bowl and set aside.
3. In a measuring cup combine coconut milk, oil and vanilla extract, set aside.
4. In a large mixing bowl beat butter and sugar with an electric mixer until light and fluffy.
5. Add eggs, one at a time to the butter/sugar mixture, beating well after each addition.
6. Add flour mixture and milk mixture in alternating batches, beginning and ending with the flour mixture and beat until combined.
7. Spoon batter into cupcake liners and bake for 20 minutes or until golden and toothpick inserted in the center comes out clean.
8. While the cupcakes are baking prepare the filling.
9. In a mixing bowl beat cream until whipped cream is formed, about 7 minutes.
10. Mix in the finely chopped mango and set aside.
11. While cupcakes are cooling, make mango buttercream.
12. In a mixing bowl cream together mango and butter.
13. Add powdered sugar slowly until everything is incorporated and smooth (add more powdered sugar if necessary to achieve the consistency desired) and set aside.
14. 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.
15. Pipe in mango cream to the center of each cupcake and return top to cupcake.

Reviews

[tlosentoski]

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