Try these mango, lime and coconut cupcakes for a zesty spin on the classic treat.
Serves1212
Cook time20 mins20 minutes
Prep time20 mins20 minutes, + cooling time
+ cooling time
Ingredients
125g butter, softened
3/4 cup (165g) caster sugar
2 Coles Australian Free Range Eggs
1 mango, stoned, peeled, finely chopped
1 1/2 cups (225g) self-raising flour
1 cup (75g) shredded coconut
1/2 cup (125ml) coconut cream
250g butter, extra, softened
3 cups (480g) icing sugar mixture
1/4 mango, extra, peeled, chopped
Thinly sliced mango, to serve
Finely grated lime rind, to serve
Shredded coconut, extra, toasted, to serve
Lime & coconut syrup
1/4 cup (60ml) coconut water
1/4 cup (60ml) lime juice
2 tbs coconut sugar
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Line twelve 1/3-cup (80ml) muffin pans with paper cases. Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Stir in chopped mango. Add flour, shredded coconut and coconut cream. Stir to combine. Spoon evenly among paper cases. Bake for 20 mins or until a skewer inserted in centres comes out clean.
Step 2
Meanwhile, to make the lime and coconut syrup, combine the coconut water, lime juice and sugar in a small saucepan over medium heat. Cook, stirring, for 2 mins or until the sugar dissolves. Increase heat to high and bring to the boil. Cook for 3-4 mins or until the syrup thickens slightly. Set aside to cool.
Step 3
Reserve 2 tsp of the syrup. Brush the remaining syrup over the warm cupcakes. Set aside to cool.
Step 4
Use a clean electric mixer to beat the extra butter in a medium bowl until very pale. Gradually add the icing sugar, in batches, beating well after each addition.
Step 5
Place the extra chopped mango in a food processor and process until smooth. Add the mango puree and reserved syrup to the butter mixture in the bowl and beat until well combined.
Step 6
Transfer the icing to a piping bag fitted with a 1cm fluted nozzle. Pipe icing over the cupcakes. Top with mango slices. Sprinkle with lime rind and extra shredded coconut.
Try these mango, lime and coconut cupcakes for a zesty spin on the classic treat.
Method
Step 1
Preheat oven to 180°C. Line twelve 1/3-cup (80ml) muffin pans with paper cases. Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Stir in chopped mango. Add flour, shredded coconut and coconut cream. Stir to combine. Spoon evenly among paper cases. Bake for 20 mins or until a skewer inserted in centres comes out clean.
Step 2
Meanwhile, to make the lime and coconut syrup, combine the coconut water, lime juice and sugar in a small saucepan over medium heat. Cook, stirring, for 2 mins or until the sugar dissolves. Increase heat to high and bring to the boil. Cook for 3-4 mins or until the syrup thickens slightly. Set aside to cool.
Step 3
Reserve 2 tsp of the syrup. Brush the remaining syrup over the warm cupcakes. Set aside to cool.
Step 4
Use a clean electric mixer to beat the extra butter in a medium bowl until very pale. Gradually add the icing sugar, in batches, beating well after each addition.
Step 5
Place the extra chopped mango in a food processor and process until smooth. Add the mango puree and reserved syrup to the butter mixture in the bowl and beat until well combined.
Step 6
Transfer the icing to a piping bag fitted with a 1cm fluted nozzle. Pipe icing over the cupcakes. Top with mango slices. Sprinkle with lime rind and extra shredded coconut.
