Mango Coconut Cupcakes
Recipe type: Dessert
RecipeCuisine: General
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 225 gms refined flour (maida)
  • 1 tbsp cornflour
  • 1 t/s salt
  • 1 tbsp baking powder
  • 2.5 tbsp coconut oil
  • 2 eggs beaten separately
  • 125 gms castor sugar (you can use more sugar also depends on mango sweetness)
  • 1 tbsp green cardamom powder
  • 1 tbsp milk powder
  • 2 tbsp almond powder
  • 125 ml mango puree (about a cup)
  • 100 ml fresh Or canned thick coconut milk
  • 2 tbsp vanilla essence Or extract
  • almond flakes (optional)
  • desiccated coconut flakes (optional)
  • Frosting Ingredients:
  • 3 tbsp desiccated coconut flakes Or powder
  • 2 tbsp sugar
  • ½ cup cream
How to make the recipe?
  1. Preheat oven at 180°C exactly ten mins before baking. Grease the cupcake moulds with butter Or oil. Dust some flour on it and remove the excess. Keep it aside.
  2. Sift flour, salt, corn flour, baking powder, cardamom powder, milk powder, almond powder and keep aside.
  3. Beat eggs until light and fluffy. Add sugar to it and beat nicely until they blend well.
  4. Now add mango puree and beat again. Add coconut milk also and beat again.
  5. Fold sifted dry ingredients into wet into batches of three. Ensure there are no lumps and the batter is smooth. Place some flaked almonds and desiccated coconut on the top of the batter.
  6. Pour the batter into the greased moulds or pan.
  7. Bake at 180°C for 10 to 12 mins Or until the cake leaves the pan edges and skewer comes out clean.
  8. Allow the cake to cool down. Unmould the cupcakes gently on a serving plate.
  9. Place them into the fridge. In the meanwhile we shall make the cake icing.
  10. For Icing:
  11. Combine all the ingredients for icing. Beat them with an electric beater Or manually until they all combine nicely.
  12. Chill them into the fridge. You can pipe the frosting Or use spoon for spreading icing.
  13. Your Mango Coconut Cupcakes are ready with icing. Serve them chilled with a dollop of mango icecream Or mango chunks.
Notes
If fresh coconut milk isn't available you could use canned coconut milk.
Vegetarians can use 2 tbsp flaxseed powder mixed with 6tbsp water instead of egg. I have tried eggless too and it tastes equally great.
Please don't overbake Or underbake this cake.
For almond powder just crush almonds and grind them into a processor until powder formed. Don't overgrind them unless you want almond butter.
Nutrition Information
Serving size: 12 cupcakes
Recipe by Flavors of Mumbai at http://www.flavorsofmumbai.com/mango-coconut-cupcakes/