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.
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.
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.
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 recipe and printable version below:
- 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
- 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.
- Sift flour, salt, corn flour, baking powder, cardamom powder, milk powder, almond powder and keep aside.
- Beat eggs until light and fluffy. Add sugar to it and beat nicely until they blend well.
- Now add mango puree and beat again. Add coconut milk also and beat again.
- 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.
- Pour the batter into the greased moulds or pan.
- Bake at 180°C for 10 to 12 mins Or until the cake leaves the pan edges and skewer comes out clean.
- Allow the cake to cool down. Unmould the cupcakes gently on a serving plate.
- Place them into the fridge. In the meanwhile we shall make the cake icing.
- For Icing:
- Combine all the ingredients for icing. Beat them with an electric beater Or manually until they all combine nicely.
- Chill them into the fridge. You can pipe the frosting Or use spoon for spreading icing.
- Your Mango Coconut Cupcakes are ready with icing. Serve them chilled with a dollop of mango icecream Or mango chunks.
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.