Mango, lime and coconut cupcakes

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.