Flavors of Mumbai

Mango Coconut Cupcakes, How to make Mango Coconut Cupcakes Recipe

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Made these tropical Mango Coconut Cupcakes with cream and desiccated coconut frosting 🙂 I am in love with the soft, supple and delicious Mango Coconut Cupcakes. Make these mango cupcakes many a times an always quite contented and happy with the outcome of these cupcakes! Most important my hubby loved it and that made me genuinely happy and satisfied.

Mango Coconut Cupcakes, How to make Mango Coconut Cupcakes Recipe

We had guest last week home and they had bought for us a huge box of mangoes. Mangoes were sweet,  sour and yummy. We ate most of it I was left with few mangoes. That’s when it started ringing bell in my mind. I gotto make something from these amazing Alphonso. So I thought of making a Mango Coconut Cake.

Mango Coconut Cupcakes

I did a lot of research on mango cakes. However I followed my own instincts as it never let’s me down. Just imagined how I want my cake to be and what frosting should I make which is easy and yum. Wish I could pass some of these to my mom and sister.

Mango Coconut Cupcakes

Trying best to learn food photography and the tricks and trades of it. Also checking some links on them which helps me in mastering this art. I love cooking, writing however while clicking snaps I am not so enthusiastic. But I have developed love for photography as well now.

Mango Coconut Cupcakes

 

 Mango Coconut Cupcakes recipe and printable version below:

Mango Coconut Cupcakes
 
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Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
RecipeCuisine: General
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



Comments

  2. This is maddeningly beautiful.. what an explosion of flavor and color.. Cannot wait to try… gotta bookmark this recipe!!
    Well done girl!!

    Reply

  3. Maria is it ok to use tinned aamras [ sweetened mango pulp] instead of fresh mango pulp ? Also how much is 225 gms approximately , 2 cups ?

    Reply

    • Madhu you could use tinned mango pulp 225 gms is approximately 1 and half cup. But Madhu it would be better if you use measurement cup while baking for better result. Lemme know how the cake was?

      Reply

  4. Hi Maria

    I finally tried out this recipe yesterday and i tell you it was so yummy an tasty and bought it to office for my collegues and they all enjoyed it.

    Thanks for the recipe, it came out really very well.

    Take care

    Sunita

    Reply

  5. thanks a lot maria i hv noted down all the points in my recipe diary..and m sure next time my cakes wont dissapoint me..

    Reply

  6. hey maria..imade this cake yesterday but it didnt turn out good..it didnt fluff up although i followed ur recipe, somewhere the aroma of mango was missing, usually when i make cakes it happens with me that there is a prominent smell of vanilla and not the flavour which i make..also when i blend the cake in a blender it turns out a little airy and when i blend it with a spoon it doesnt puff up..what is the correct method of making a cake plz tell me and how can i make them tasty..

    Reply

    • Hi Suhani,

      When you make cake there are some things which you need to be careful

    • Don’t over mix Or over beat the cake. Follow the instructions to the recipe stringently espescially when it comes to measurement and proportions.
    • When you fold with a spoon take the spoon cutting from center and to the sideways.
    • Don’t open your oven door to check if cake has baked. This will make your crack your cake and not help to rise evenly.
    • Use self raising flour which isn’t available in India. So mix flour with 2 tbsp corn flour + 1 tbsp baking powder + 1 t/s salt. This combination will help your cake to fluff up.

      • Hope all this helps you Suhani! Keep trying I am sure you will master the art of baking cakes which I also learnt. Baking needs practice.

      Love,
      Maria

      Reply

  7. oops when u post such recipes i really miss not having a microwave..i will make it in a cake form but definitly give it a try in my cooker..tell me if i can omit milk powder..wonderful recipe..nice sunny yellow color..mmm i m lovin it..

    Reply

    • Thanks Suhani yeah you can skip milk powder 🙂 lemme know how did it turn out in pressure cooker.

      Reply

  9. This is the recipe I was looking for original flavorful and super delicious – > should be.
    Have to try it through! Thank you And I just have to feature it on my blog this weekend! Adore mangoes!

    Reply

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