That’s one thing I love about food – the fact that it can transport you anywhere! Grand Marnier and chocolate crêpes – I’m skiing! Candy floss – at the funfair! You get my drift!
These mango cupcakes remind me of holidays in tropical countries. Mangoes are pretty much my favourite fruit, probably due to their high sugar content, but coconut is something used in both savoury and sweet cooking in Sri Lanka and has been a staple in my kitchen since I can remember.
The lime is used in the recipe for good reason. Without it, the cake would almost be too sweet and whilst cupcakes should be sweet, this is a cupcake with a difference! The lime is actually used as a drizzle, brushed over the cupcakes once they are out of the oven. This citrus taste is really needed and just cuts through the super sweet cake to give it the right amount of tang! The combination of flavours really packs a punch!
So what’s the texture of these Mango Cupcakes?
These mango cupcakes are slightly more dense to the ones I normally make, in part due to the lime drizzle.
The texture is also changed due to the addition of the dessicated coconut, which is present in the finished cupcake. Personally I like this, which is why I’ve incorporated it into the mix! However, if you don’t like as much texture, feel free to omit it from the recipe.
More Cupcake Recipes to try!
As ever, please do let me know what you think by giving my recipes a star rating – I really hope you like them!
Mango, Lime and Coconut Cupcakes
- Cupcake cases
- Cupcake baking tray
- 125 g butter softened
- 150 g caster sugar
- 2 large eggs
- 70 g dessicated coconut
- 200 g plain flour
- 1 tbsp baking powder
- 100 ml coconut cream
- 2 tbsp mango purée
- 1 tsp vanilla extract
For the lime and coconut syrup
- 50 ml coconut water
- 50 ml lime juice
- 1 tbsp caster sugar
For the icing
- 250 g butter softened
- 480 g icing sugar
- 1 tbsp mango purée
- 1-2 tbsp milk to thin if the mix is too thick
- grated lime zest and coloured sugar to garnish optional
- Preheat the oven to 170C (fan oven)
- Line a cupcake tray with 16 cupcake cases
- Put the butter and sugar in a bowl and mix together with an electric whisk until light and fluffy – about 5 minutes.
- Add the eggs individually to the mix and combine until smooth.
- Sieve the flour and baking powder and combine before adding to the bowl gradually. Beat well after adding each spoon. Add the vanilla extract and the mango purée. Mix again
- Finally add the coconut cream and the dessicated coconut and fold into the mixture ensuring it is incorporated well.
- Spoon the mix into the cupcake cases but don't fill the cases more than halfway, as they will rise in the oven.
- Bake for 20 -25 minutes or until a skewer comes out clean after inserting into the centre of a cupcake. Set aside
- Meanwhile make the lime and coconut syrup. Add the three ingredients to a saucepan and bring to a simmer. Stir until the sugar has dissolved and then continue to simmer until the mixture thickens a little. Set aside
- With a skewer, prick the surface of each cupcake a few times. Don't go all the way through the cake, just go about halfway. Now brush the slightly cooled syrup over the cupcakes. Set aside to cool
- Put the butter for the icing into a bowl and using an electric whisk, beat until pale and fluffy. Add the icing sugar spoon by spoon, beating well every time. Add the mango purée and continue to beat. If the mixture is too thick, add a tablespoon of milk to make it more manageable. The consistency should be like nutella!
- Place the icing in a piping bag with a star nozzle. Pipe the cooled cupcakes. Garnish with lime zest and coloured sugar.